🍳 How to Make It: Two Different Styles
Style A: The Pourable Pancake (Quickest & Thinnest)
fry it like a crêpe or an Indian Besan Chilla, use a half-and-half mix of yogurt and water. [1]
- The Mix: Whisk 50g of chickpea flour, 2 tablespoons of Skyr, and 3–4 tablespoons of water together. Add a pinch of salt and any spices you like (cumin, turmeric, or za’atar).
- The Texture: It should look like a smooth, pourable pancake batter.
- To Cook: Pour a ladleful into a hot, oiled frying pan and cook for 2 minutes on each side until golden brown. [1, 2]
Style B: The Rollable Dough (Soft & Pillowy)
a thick flatbread that you can actually roll out with a rolling pin and puff up in a pan, skip the water entirely. [1]
- The Mix: Combine 100g of chickpea flour, 100g of Milbona Skyr, a pinch of salt, and 1/2 teaspoon of baking powder. [1]
- The Texture: Stir it together until it forms a soft, pliable dough ball. If it feels too wet, dust it with a tiny bit more chickpea flour. Let it rest for 10 minutes. [1, 2, 3]
- To Cook: Divide the dough, roll it out into flat circles, and fry them in a dry, smoking-hot non-stick frying pan for about 1 to 2 minutes on each side until they puff up and get beautiful brown charred spots. [1, 2]
🌶️ Flavour Upgrades for Your Favorite Cuisines
Before you mix the dough or batter, toss in these spices to match your breakfasts:
- For Indian Bhurji: Add a pinch of turmeric, cumin powder, and a handful of finely chopped fresh coriander.
- For Lebanese Bowls: Add a tablespoon of za’atar spice mix directly into the dry flour.
- For Mexican Scrambles: Add smoked paprika, a pinch of chili flakes, and garlic powder. [1, 2, 3]