My picky sons love all sorts of flatbreads, thin or thick - it doesn’t matter, the main thing is that they are not sweet enough to eat with ketchup.
This simple test version is one of my favorites. Flatbread made with choux pastry turns out very tasty. If you fry them in oil, they will be crispy in places. If in a dry frying pan, completely soft.
You can add salt to the dough or leave it unleavened.
It’s great to eat these flatbreads dipped in sour cream or ketchup. Eat as a snack with salad or soup. You can wrap any filling in this flatbread and heat it up. Very tasty with cheese.
To prepare flatbreads using water and flour in a frying pan, you will need the 2 most accessible ingredients: flour and water.
Measure flour, boil water.
Pour boiling water over the flour and immediately stir with a spoon.
Then knead the dough with your hands. Be careful not to burn your hands.
Let the dough rest a little. Divide into equal pieces.
Roll each part into a thin cake. Make small cuts with a knife.
Fry the flatbreads in oil or a dry frying pan.
Serve hot. Flatbreads fried in a frying pan using water and flour look a little like pancakes, but taste... Be sure to try them!
Bon appetit.
Flatbread in a frying pan is a dish appreciated and recognized by dozens of peoples of the world with different cultures. It has firmly taken root in our kitchens, being a delicious treat for the whole family and a delicacy that is simple, quick and convenient to prepare. Flatbread in a frying pan is a great help when, as they say, guests are on the doorstep; they are also irreplaceable simply as a quick, tasty dinner. After all, many of the products that every self-respecting housewife has on hand are suitable for making quick flatbreads.
The main thing in the article
Quick flatbreads in a frying pan: what to cook with?
Our flatbreads are fast because they are prepared in a matter of minutes: the dough for them is very easy to make, and frying takes literally 5-10 minutes. Let's look at the most common products that will be used for the most delicious quick flatbread recipes:
- kefir;
- milk;
- sour cream;
- flour - wheat, rye, corn - to taste;
- hard cheese;
- eggs;
- butter – butter and vegetable;
- spices, yeast.
In our article we will look at recipes for flatbreads with fillings, for which you can choose your favorite products that are in harmony with your taste:
- hard cheese, feta cheese or suluguni,
- cottage cheese,
- greenery,
- ham
- potato.
Kefir flatbreads in a frying pan: an easy and quick recipe
If you really want delicious baked goods, try this universal recipe - it won’t take much of your time, money or effort. Such flatbreads, of course, will be a little higher in calories than those baked in the oven, but how fried and crispy they will turn out! This recipe can be done even by a novice cook, and the ingredients needed for it are always at hand:
- wheat flour - a little more than a glass;
- low-fat kefir - half a glass;
- one egg;
- sugar – 2 tbsp;
- baking powder (optional) – half a teaspoon;
- salt;
- vegetable oil – 2 tbsp + for frying.
Cooking:
1. First take the kefir out of the refrigerator; it should be at room temperature.
2. Beat an egg into it, add salt and sugar.
3. Pour vegetable oil into the mixture and mix well.
4. Add baking powder to the sifted flour and pour everything into the kefir mixture.
5. Knead the soft dough, divide it into 8 parts.
6. Roll out each “round piece” into a thin round cake, the thickness of which is no more than 0.5 cm.
7. Fry the flatbreads in a heated frying pan until crispy.
8. After frying, it is advisable to place the tortillas on a paper towel so that it absorbs excess oil.
This dish is excellent both on its own and in combination with sour cream, pate, vegetable caviar, or as a “bite” with soups and meat dishes.
Flatbread with cheese in a frying pan
The recipe for flatbreads with cheese that we offer is universal: this dish will be delicious both as a bread substitute and as a separate treat “with sour cream.” Write it down and it will help you out more than once. You will need:
- Wheat flour – 2 tbsp.
- Kefir 1% fat – 1 tbsp.
- Any hard cheese – 150-200 g (you can take feta cheese).
- Sugar, salt, soda - half a teaspoon each.
Cooking:
1. Place warm kefir in a deep bowl, and mix the dough in it.
2. Add grated cheese to kefir, gradually add flour.
3. First knead the dough with a spoon, then work with it with your hands for 3-5 minutes.
4. Divide the prepared dough into 5-6 “bombs”.
5. Roll them out to the desired thickness and fry for 3 minutes on each side until crispy.
Tip: you can add finely chopped dill to this dough or sprinkle the finished, still hot cakes with fresh herbs to taste.
Cheese flatbread in a frying pan with filling: recipe with step-by-step photos
If desired, you can add a “filler” to any flatbread - a filling that will make such a loaf of bread even tastier and juicier. Having chosen one of the dough options for flatbreads given above, we arm ourselves with our photo hint and prepare the most delicious flatbreads in a frying pan with filling. 
Tips for delicious filled flatbreads:
- To make the dish more filling, you can choose richer kefir.
- Cut the filling for the flatbreads as thin as possible or grate it so that it does not “stick out” when frying.
- Hard cheese can be included in the dough and added to the flatbread filling.
- When you roll out the dough thinly and put the filling on it, gather it into a “knot” and roll it out again as thinly as possible.
- Work on a table generously dusted with flour.
Yeast flatbreads in a frying pan
We offer an original video recipe for yeast cakes in a frying pan using whey. This flatbread tastes very much like real Caucasian lavash bread, and based on the proportions presented in the recipe, you can feed the whole family with this dish.
Unleavened flatbreads made with water and flour in a frying pan
What to do if you want aromatic pastries during fasting? Such food temptation is not a reason to give up your principles if you are fasting, because you can make delicious, crispy bread with water, without eggs or dairy products. This recipe will help out even if you simply don’t have the ingredients stated in traditional flatbread recipes on hand. So, the ingredients for unleavened flatbreads:
- sparkling mineral water (can be replaced with regular table water) – 1 tbsp;
- wheat flour – 2 full glasses;
- vegetable oil – 2-3 tbsp;
- salt, sugar - one and a half tablespoons;
Cooking:
1. Mix mineral water with oil, add bulk ingredients, except flour.
2. Sift the flour and add it to the water-oil base gradually, stirring the mixture with a whisk.
3. Make a thick dough that does not stick to your hands, divide it into equal parts-lumps.
4. Roll out each lump as thinly as possible and fry on each side for 3-5 minutes.
Tip: dilute the bland taste of water flatbreads with a variety of fillings. The most delicious options:
mushrooms fried with onions;
mashed potatoes with herbs;
rice with green onion.
Place the filling on a thinly rolled out layer of dough, pinch it into a “bag” and again roll it out thinly along the diameter of the frying pan.
Recipes for flatbreads in a frying pan with milk and sour cream
Full-fat milk and sour cream make such flatbreads that you'll lick your fingers! For a family of three, we offer the following version of flatbreads with milk, which is called "Mingrelian khachapuri"
:
- milk – 100 ml;
- warm water - a little more than half a glass;
- dry yeast – 2 tsp;
- one egg;
- butter – 50 g;
- salt – 1 teaspoon;
- sugar – 2 tsp;
- flour – 2 tbsp;
- suluguni cheese or cheddar – 0.5 kg.
Cooking:
1. To prepare the dough, heat the water a little.
2. Add sugar, mix, add dry yeast, wrap the bowl with cling film and leave to rest for half an hour.
3. Lightly heat the milk and heat the butter in the microwave.
4. Sift the flour into a bowl, add salt, beat in the egg and add butter.
5. Combine the dough with the flour mixture and knead the dough, working with it for 10 minutes until good elasticity is achieved.
6. Grease the finished dough with vegetable oil and leave to “grow” for a couple of hours.
7. While the dough is rising, grate cheese on a coarse grater (300 g for filling, 200 for topping).
8. When the dough has risen, divide it into 3 parts, roll out each and generously sprinkle with cheese filling. Pinch and roll out, turning seam side down.
9. If air has collected inside the dough, pierce it in several places with a fork. Fry the flatbread for 5 minutes on each side, or bake in the oven for 10 minutes.
10. Sprinkle the finished hot flatbreads with grated cheese, which immediately melts, forming an appetizing crust.
Why is this recipe called quick? Yes, you have to tinker with the initial version of the test. But it can be prepared in larger proportions, and the leftovers can be hidden in the freezer. This dough does not lose its taste when frozen. Therefore, when you need to quickly prepare a treat, simply take the semi-finished product out of the refrigerator, fill it with cheese, fry it and serve the aromatic, fresh pastries to your guests!
Option for quick flatbreads in a frying pan with sour cream
Potato cakes in a frying pan: photo recipe
A wonderful dish option for vegetarians, for those who fast, and simply for lovers of delicious, original pastries. Potato cakes are best served with vegetable salads and toppings of eggplant, mushrooms and tomatoes. Components:
- mashed potatoes (you can take yesterday’s) or boiled potatoes – 1 kg;
- flour - 1 tbsp;
- salt – 1 tsp;
- egg – 1 pc;
- vegetable oil - a couple of tablespoons.
Cooking:
1. If we have ready-made mashed potatoes, we have already made our task easier; if we just have boiled potatoes, we make mashed potatoes from them.
2. Beat an egg into the puree (you can do without it if you are fasting), add salt, flour and knead until smooth.
3. Divide the entire mass into 8 lumps, roll them out as much as possible on a floured surface.
4. Prick the surfaces of the flatbreads with a fork to release the accumulated air from the dough.
5. Fry until crispy and appetizing.
Original idea: this potato flatbread is a good base for pizza with any topping.
An alternative version of yeast potato cakes in our photo recipe
Recipe for Mexican flatbread in a frying pan (tortilla)
Tortilla is a Mexican dish that can be classified as national. Without this thin flatbread, it is impossible to prepare and serve such exotic dishes as burritos or fajitas. These flatbreads should be eaten “hot and hot”, and that’s how it will be if you arm yourself with our recipe. We take:
- margarine or butter – 50 g;
- hot water (but not boiling water) – 1 tbsp;
- flour - 3 tbsp;
- salt – 1 tsp.
Cooking:
1. Pour the flour onto the table, add softened butter and salt to it, knead into crumbs.
2. Pour in hot water and knead the dough.
3. Wrap the dough in cling film and let it rest for a while.
4. Divide the dough into 4 lumps, each of which is divided into two.
5. Using flour, roll out the thinnest flat cakes: the finished version will be slightly thicker than pita bread.
6. Fry the bread in a hot frying pan for no more than 2 minutes on each side. Anything can serve as a filling for the finished flatbread!
Corn and rye tortillas in a frying pan
To make the above dish even more “Mexican” and exotic, we recommend using corn flour instead of traditional wheat flour.
And for those on a diet, we offer an alternative recipe for quick rye flatbreads in a frying pan.
Flat bread in a frying pan: a simple step-by-step recipe
Contrary to the general belief that baking bread is a very labor-intensive process, we will tell you how to bake bread in the form of a flatbread in a frying pan without spending extra money and time. For this we need:
- warm water – 0.5 l;
- salt – 1 tsp;
- dry yeast – 1 tsp;
- flour - as much as the dough will absorb so that it does not become too dense;
- sugar - to your taste.
Cooking:
1. Mix the given ingredients into a homogeneous dough.
2. We leave him to “rest” for two hours.
3. When the dough has risen, mix it and place it in a frying pan with thick walls.
4. Select the lowest heat and fry our bread on each side for at least 20 minutes.
This bread is incredibly easy to prepare and delicious both hot and cold. Bon appetit!
Not all housewives love baking. Either the dough is not suitable, then the products are from the “wrong system”, then there is flour all over the kitchen... In general, it’s a headache, not a pleasure. But there is such a pastry that any housewife can do - it cooks quickly, requires a minimum of ingredients, can be sweet, salty, lean, yeast-based and will definitely appeal to everyone in the family. These are flatbreads in a frying pan. They can be quickly prepared when you run out of bread in the middle of the night or really want something for tea, if guests will arrive in 5 minutes and there is no time for delights, but you want to surprise. Simple flatbreads are good served as a first course, and options with clever fillings can be used as a full meal.
Probably every country in the world has its own national dish like flatbreads. These are khachapuri, shanezhki, tacos, tortilla, kystyby, chalpak, pita, matnakash, lavash, puri, patyr, katlama, matzo, focaccia... You'll break your tongue! And that is not all! Regardless of which of the recipes below appeals to you, remember one thing - half the success lies in the quality of the products.
- The simplest flatbreads are made with water and flour with the addition of some salt to taste. Therefore, it is clear that special attention should be paid to the choice of flour. Be sure to take the highest grade from a reputable manufacturer. The flour should be dry and completely white, then the flatbreads will be tasty, soft, and appetizing.
- Egg flatbreads turn out more rosy and acquire a slightly different taste. If you decide to add this ingredient, be sure to either reduce the amount of water or add flour so that the finished dough comes off well from your hands.
- Don't skimp on quality cheese or cottage cheese if you want to use it in a recipe. Do not use so-called cheese and curd products for baking. The first one does not melt and may taste bitter, the second one separates and crumples.
- Most recipes call for frying in a dry frying pan, but some people fry their flatbreads in a large amount of oil. It can be either melted butter or sunflower. But it’s better to avoid margarine.
So, to prepare the most common flatbreads you will need:
- fine sieve;
- one large bowl and one or two smaller ones;
- beaker;
- rolling pin;
- pan.
Before kneading the dough, prepare all the ingredients that you will use in the process:
- sift the flour to remove any debris and “fluff” it;
- beat the egg;
- melt the butter;
- measure the required amount of liquid and bulk products;
- chop herbs and vegetables.
Pay special attention to the frying pan. Ideally, it should be cast iron, or, in extreme cases, just thick-walled. It is precisely this type of cookware that will be able to transfer maximum accumulated heat to our flatbreads and fry them quickly, evenly and with an appetizing crust. It seems everything is ready? Let's get started!
How to cook flatbreads in a frying pan?
The process of preparing most flatbreads is extremely simple, since among all the peoples of the world this dish was primarily the food of the poor and workers - in general, those who had no time for delights.
- Kneading Always knead the dough for flatbreads in a frying pan with your hands. To do this, pour some of the sifted flour into a large bowl and form a slide. Make a hole in the top with your fingers and pour water into it. Knead the dough, adding the necessary ingredients and constantly adding flour to the desired consistency (the dough should be tight, not sticky). Keep in mind that depending on the quality of the flour, its quantity will fluctuate.
- Rest. Shape the finished dough into a ball, cover it with a bowl on top and let rest for half an hour. At this time, sprinkle a thin layer of flour onto a large cutting board or directly onto the work surface of the table and place the frying pan on the heat.
- Rolling out. Place the rested dough on the table and cut it into several pieces with a knife (depending on the diameter of the pan, quantity and type of dough). Make a ball from each part, sprinkle with flour and roll with a rolling pin into a thick pancake. Many housewives make smaller flatbreads by simply kneading the dough balls between their palms. They claim that it tastes much better this way.
- Frying. In most recipes, frying is carried out without oil, so we quickly make flatbreads in a frying pan, distribute the dough evenly and immediately onto a hot surface. It takes from 30 seconds to a couple of minutes to fry on each side. An indicator of readiness is a dried edge, golden color and brownish “freckles” across the entire surface of the flatbread. If after frying there is a burn on the bottom of the pan, then it must be removed so that the next portion does not taste bitter or burn.
- Innings. Place the finished flatbreads one on top of the other, like pancakes on Maslenitsa, and cover with a towel to keep them warm. Serve to the table instead of bread or sweets for tea, in its pure form or with sauces and preserves in small bowls.
- Storage. Usually such deliciousness is scattered immediately at the table, but if there are too many flatbreads, they can be stored in the refrigerator for a couple of days. When they become a little tough, reheat them in the microwave before serving, sprinkling a little water on each one.
Flatbread dough (variations)
This dish can be prepared from a variety of types of dough:
- yeast or yeast-free;
- on water, kefir, sour cream, yogurt, whey;
- custard or mineral water;
- lean or rich.
It all depends on capabilities and preferences. Often there is half a glass of kefir or yogurt left in the refrigerator, which simply has nowhere to go. In this case, flatbreads are a great solution! The usual classic dough is kneaded with water and flour. Nothing prevents you from mixing cheese or herbs, flax or sesame seeds into it, adding sugar or, on the contrary, finely chopped garlic.
1. Flatbread in a frying pan (recipe with kefir)
This recipe for flatbreads in a frying pan is good for those who love sandwiches. The neutral taste of the finished dish allows you to add a variety of fillings to it - from jam to salami.
For a glass of flour you will need 2/3 cup of kefir, an egg, a little baking powder, and salt. We will fry in a small amount of oil.
Beat an egg into a bowl with kefir, add salt and baking powder. Gradually introducing flour, knead an elastic, but not very tight dough and let it rest. At this time, grease the frying pan with oil and heat it up. We make the flatbreads relatively thin, but not to the point of sheet pita bread, and fry each side for a couple of minutes.
2. Flatbread in a pan with cheese
These flatbreads are probably the most famous and popular. This is a traditional Georgian dish called khachapuri (hard to read without an accent, right?) There are many options for how to prepare delicious khachapuri. Let's take the classic one.
Make a dough using water with yeast and sugar. When ready, add salt and egg, stir in flour. At the very end of the kneading, add oil (up to 2 tablespoons), and leave the dough for an hour - let it rise. At this time, prepare the filling: grate suluguni or another cheese similar in taste, add a couple of eggs and melted butter.
Khachapuri is folded in different ways. You can pin them together like pasties, or you can use an envelope. Traditionally, they are made in the form of cheesecakes, placing cheese in the middle of the flatbread and covering it with the edges. Fry in oil for a couple of minutes, laying the filling down first.
3. Cheese cakes with kefir in a frying pan
Cheese can be added not only to the filling, but also to the dough. This option is a great idea for breakfast! It’s good to add a slice of ham to the filling of this flatbread.
To prepare, take:
- an incomplete glass of kefir;
- cheese and ham 200 grams each;
- sunflower oil;
- salt, sugar and black pepper to taste.
We knead these flatbreads using kefir with the addition of baking powder. Mix finely grated cheese into the dough. It's good if it's piquant and not bland. For the filling, finely chop the ham.
We form large “dumplings” with ham filling and place them in a frying pan with sizzling oil. Fry both sides of the flatbreads for 4-5 minutes.
In principle, you don’t have to mix cheese into the dough, but mix it with ham and add it as a filling. You can make these flatbreads without filling, simply adding cheese to the dough.
4. Tatar flatbreads
In Tatarstan, of course, they couldn’t do without flatbreads either. Here they are called yuca and there are no special secrets in its preparation. Nevertheless, this is an excellent option when, in the winter cold, you really want something baked, but you don’t want to go to the store.
For one and a half cups of flour, take 100 ml of melted butter and milk, an egg, half a spoon of salt and twice as much sugar.
Beat the egg into a bowl and mix, add milk and butter to it. Add salt and sweeten. Knead the dough and leave it to rest as usual. Yuca is fried without oil for up to 2 minutes on one side and the other.
5. Potato cakes in a frying pan
And this recipe also came from Tatarstan and has been tested by more than one generation. These are ordinary Tatar yuki flatbreads filled with mashed potatoes. In their homeland they were called kystyby.
Fry the yuca according to the recipe above, but prepare the filling in advance:
- boil potatoes with garlic and bay leaf;
- sauté finely chopped onion in oil;
- Prepare mashed potatoes with warm milk and onions (it should be spreadable).
Brush half of the prepared yuca with the potatoes and cover with the other half. Kystyby is ready!
6. Unleavened flatbread in a frying pan instead of bread
But such breads in India are called puri. Let's try to cook them at home, fortunately no tricky ingredients are required for this dish.
In addition to water and flour, for puri you will need:
- a tablespoon of butter (butter, melted);
- a glass of vegetable oil.
We heat the water, add salt and only after that we begin to knead the dough. Add pre-melted butter towards the end of the kneading.
Heat vegetable oil and fry thin puris in it, as if deep-frying. Before serving, place the finished crispy rounds on a paper towel or napkin so that excess fat remains on it and not in our stomach.
7. Lean flatbreads in a frying pan (without eggs)
And such flatbreads will be an excellent solution for those who are fasting. Take a glass of mineral water and one and a half to two glasses of flour. Prepare the dough by adding sugar, sunflower oil and salt. Grease a frying pan with oil and fry the prepared flatbreads. It’s good to add lean fillings to them: mushrooms, onions, potatoes, cabbage, jam.
8. With milk without yeast
Here is a wonderful example of how you don’t have to invent something to make it delicious. It is enough to take 1.5 glasses of milk, a couple of spoons of sour cream and butter, an egg and salt. Knead the dough - it will be soft and very manageable, form into flat cakes and fry in oil. Make them either thin or thick. If you wish, add sugar.
9. Flatbread in a frying pan with herbs
These flatbreads are good both instead of bread and as a snack.
In addition to water and flour, take:
- egg;
- greens (except dill and parsley, green onions and spinach are good);
- spices as desired.
Wash the greens and drain off excess water. You can grind it simply with a knife or in a blender. In the first case, pieces of greenery will be visible to the naked eye, in the second the dough itself will become a beautiful green color. Mix the egg and herbs into the dough, then fry the flatbreads in the usual way.
You can diversify this dish by preparing the filling from a boiled egg, chopped herbs and salted cottage cheese. In this case, place cottage cheese with herbs on each classic flatbread and close with the free edge (like a cheburek). Fry the same way.
10. Flatbread in a frying pan made of flour and water
Only Jews could have come up with such an extremely economical dish. Flour and water are the basis of a laconic recipe for the Jewish dish matzo. Mix a glass of flour with 100 ml of water, roll out the resulting dough into thin rounds, prick them with a fork over the entire area and fry until golden brown and brittle.
11. Corn flour cakes
However, poor Mexicans also prepared their authentic tortillas without adding exotic ingredients. Only the basis of their flatbreads is corn flour. When you can get the real thing, specially finely ground (Masa Harina) - great. If not, dilute with wheat and add a little oil.
For 2 cups of harina, take a little more than a cup of hot water. Make the dough, let it sit and fry the tortillas in a frying pan without oil.
12. Indian flatbreads
Why, in India they weren’t particularly ceremonious with the preparation of flatbreads either. Here they are called chapatis and are prepared from regular wheat flour, but preferably coarsely ground. The secret is that when frying, they puff up as if they are about to burst, and if you open them, you can put any filling into the resulting “pocket”!
For two glasses of flour, take a pinch of salt and 100 ml of boiling water. Knead the dough well and let it mature for a couple of hours (you can even leave it overnight). Roll out the rounds of chapati dough to half a centimeter thick and fry without oil on both sides.
13. Oatcakes in a frying pan
And this is a recipe for losing weight. Something similar is prepared in Scotland for breakfast, but preferably in the oven.
Take oatmeal and grind it in a coffee grinder, but not into dust. For half a kilo of this flour, add a couple of tablespoons of wheat flour (it contains gluten, due to which the cakes will not “creep”). Knead the dough in boiling water with a little added oil. Make the rounds not too thin and fry in a frying pan coated with fat.
14. Rye flatbreads
And here’s another version of spiced bread for vegetarians who are losing weight and simply want to diversify their diet. For a glass of rye flour you will need half the amount of water, 2 tablespoons of butter, salt, paprika, your favorite herbs and green onions. Mix all the ingredients and make thin rye pancakes from the finished dough.
Be careful, the dough is not as tight as with wheat flour, and the finished flatbreads will be crispier and more crumbly.
15. Rice cakes
Lovers of healthy eating will also find flatbreads made from rice flour (preferably coarsely ground). They are called tirimgubi and are prepared in the classic way - in boiling water with the addition of eggs and butter.
Tirimgubi can be eaten simply as bread, but try making a sauce for it using herbs, yogurt and finely chopped pickled vegetables.
16. Curd cakes in a frying pan
In Dagestan, such flatbreads are called miracles with cottage cheese. The dough for them is kneaded without excess - with water and flour, and for the filling you will need:
- cottage cheese;
- egg;
- butter.
After rolling out, start preparing the filling. To do this, fry finely chopped onion with salt in butter. Then add the egg and prepared onion to the cottage cheese. Place the filling on the flatbreads and close.
Such miracles are fried in butter until cooked. Ready and golden brown, they are smeared with sour cream and put in a bag so that they become soft - ready!
17. With cheese in a frying pan
An excellent option for a quick snack on a weekend, while borscht is boiling and meat is stewing for a family dinner.
Take:
- half a kilo of flour and cheese;
- a glass of kefir and baking powder;
- 2 eggs;
- vegetable and butter.
Beat an egg into a bowl with kefir, add butter and baking powder. Knead while adding flour. When the dough is resting, grate the cheese, add the egg and butter. Place the filling in the middle of the round dough, pinching its edges at the top, as in khinkali. These flatbreads are baked for a few minutes on both sides.
18. Onion cakes
They are made in Uzbekistan. Cheap and cheerful, but nevertheless not banal. In addition to water and flour, take a couple of onions, oil (preferably sunflower), salt, sugar, herbs and a small spoon of yeast.
Make the yeast dough in the usual way and leave it to rise. Finely chop the onion and herbs and stir into the dough when ready. Fry the onion cakes in a small amount of oil until browned.
19. Flatbread with meat in a frying pan
In principle, many peoples make their own flatbreads with meat. But let's focus on Arab cuisine and their luxurious minced meat dish called lahmajoun.
Dough: make a hole in a pile of flour, add yeast and sugar and add some water, mix without mixing in the flour. After a quarter of an hour, knead the dough, add salt, add the remaining water and olive oil. Leave the dough for an hour to rise.
Filling: greens, spices, tomatoes or paste, grind bell peppers in a blender and add minced meat. Salt, pepper, add a little oil.
Place thin flatbreads in a frying pan, spread minced meat on top and fry covered for up to 10 minutes. Chop the fresh herbs and sprinkle them over the lahmacun before serving.
20. Sweet cakes
Well, it’s not at all surprising that ordinary flatbreads were made sweet in all countries of the world. In India it is roti, and among Jews it is almoishavena. For us, it’s just a sweet cake for tea.
For a glass of flour, take a chicken egg, 2 tablespoons of sugar and the same amount of butter, a pinch of salt, vanilla and cinnamon, baking powder.
Knead the dough and cut it into pieces, roll each of them into the thinnest translucent pancake. Coat the pancakes with sugar and roll into tight rolls. Twist a “snail” from each roll, and then roll it out again into a thin flat cake, which you will fry.
The finished flatbreads are sweet, crispy, and slightly flaky. Before serving, sprinkle them with cinnamon.
21. Honey cake
Another version of flatbreads that you won’t be able to pull children, and adults too, by the ears.
For a couple of glasses of flour, take:
- half a glass of milk (you can use water);
- honey 3-4 spoons;
- 1-2 eggs;
- half a spoonful of soda and salt;
- two tablespoons of butter;
- sesame and poppy seeds.
Mix all ingredients except the last two. Take half of the honey. Fry the sweet honey rounds in butter, place on a dish, pour over the remaining honey and sprinkle with sesame seeds and poppy seeds.
22. Mexican tortilla
These are traditional Mexican flatbreads, the recipe for which was allegedly borrowed from the Aztecs. In their homeland they are preferably prepared from corn flour, but in our conditions wheat flour is also quite suitable. Ready-made tortillas made from a mixture of wheat and corn flour get an interesting taste.
When kneading the dough in the classic way, take 50 grams of butter and grind it with flour. Add the resulting mass to the dough and add a little nutmeg for a spicy taste.
Rolled out tortilla pancakes should be thin - only 1-2 mm. Fry them for no more than a minute on one side and the other.
23. Tacos
Eating bread with all kinds of fillings is not our tradition at all, but, so to speak, a global one. Shawarma, lahmanjun and even pizza are classic examples of such dishes in different countries. In Mexico these are tacos. These are envelopes made from regular tortillas, prepared according to the recipe above, with juicy fillings and sauces.
For the classic filling, take minced meat, tomatoes, tomato paste, garlic, bell pepper, herbs, olives. We simmer all the ingredients. Before they have cooled down, fold the tortillas in half, then put the filling in them, sprinkle with herbs, and add lettuce leaves. Our tacos are ready.
The filling can be vegetables, beans, seafood, only shrimp, and so on.
24. Uzbek flatbread
The Uzbek flatbread is called Patyr. It has a characteristic shape and in its homeland is baked only in tandoor. They are often found in ethnic restaurants, where they are served plump and large (about the size of a soup bowl), with a flattened center and taller edges. At home, patyr can be made in a tall cast-iron frying pan or in the oven.
For half a kilo of flour, take a glass of milk instead of water, 25 grams of yeast, 50 ml of butter, a little sugar and salt.
Prepare the dough by dissolving yeast and sugar in warm milk. While the starter is fermenting, add salt and butter to the flour. Knead the dough and leave to rest for an hour and a half. Cut the finished dough, roll out flat cakes from each portion, make a depression in the middle with your fingers and prick it with a fork. Grease the dough with oil and place in the oven for a quarter of an hour or a little more.
Patyr flatbreads can also be fried well in a tall cast-iron frying pan or in a slow cooker. When hot, it is best to put them in a bag or cover with a towel to keep them soft.
You can come up with many more different recipes for flatbreads, but even the usual lean one is an excellent replacement for bread, and with a piece of cheese on top it’s a complete breakfast, and spread with jam is already a dessert. This is truly a universal and simple dish that can be different every time and will appeal to all family members.
The recipe for flatbread without yeast involves the use of flour, water and salt, without ingredients of plant or animal origin. For a brighter taste and aroma, butter, eggs and dairy products are added.
Flatbreads without yeast can be prepared with water or kefir
Ingredients
Salt 1 tsp Vegetable oil 2 tbsp. Boiled water 200 milliliters Flour 3 stacks
- Number of servings: 3
- Preparation time: 30 minutes
- Cooking time: 3 minutes
Recipes for pancakes in a frying pan without yeast
There are many options for preparing Uzbek pastries. The flatbreads can be unleavened, rich, or cheesy; I add fillings to them, for example, ham, vegetables or mushrooms. We will prepare the dish according to the classic recipe. These flatbreads replace bread.
For baking you will need a frying pan with a non-stick coating and a thick bottom. Fried flatbreads, unlike those cooked in the oven, are higher in calories, but they are faster to cook and have an appetizing golden brown crust.
Preparation:
- Sift the flour and mix with salt.
- Add water.
- Knead the dough like you would for dumplings.
- At the end of kneading, add vegetable oil.
- Leave for 20 minutes.
- Roll the dough into a sausage shape and cut into pieces up to 2 cm thick.
- Roll each part into a thin layer and fry on both sides until golden brown. Add vegetable oil to the frying pan only for the first flatbread. Fry the flatbread on the first side with the lid closed, then turn it over and cook with the lid open.
The finished cakes are cut into 4 parts and greased with butter until they have cooled. Served as a first course or side dish, eaten with jam and honey.
Cheese cakes without yeast
The dish turns out fluffy because it is cooked with kefir and soda. After spending 15 minutes, you can enjoy crispy flatbreads.
Ingredients:
- 2 stacks wheat flour;
- 1 stack kefir;
- 150 g hard cheese;
- 0.5 tsp. sugar, salt and soda.
If desired, after kneading the dough, add sausage or herbs to it.
Preparation:
- Heat kefir to 38˚C.
- Pour sugar, salt and soda into it. Leave for 5 minutes.
- Grate the cheese, mix with flour and add to the kefir mass.
- Knead the dough with your hands for 3 minutes.
- Divide the mass into 5 parts, form each into a cake.
- Fry on both sides for 2-3 minutes. under a closed lid.
If you fry the flatbreads with the addition of vegetable oil, they will look like chebureks, just as crispy and crispy. They are eaten with low-fat dishes, for example, with fresh vegetable salad.
Flatbread in a frying pan is used as a basis for preparing dishes. They wrap a filling, such as onions or mushrooms, then fry and cut into portions. The result is a hearty appetizer that is suitable for a holiday table.
Unleavened flatbreads made with water and flour in a frying pan can be prepared in no time, but they taste excellent. This is an ideal analogue of ordinary bread. Such pastries, which can be made in a hurry, without even turning on the oven, will be an excellent addition to cabbage soup, soup, okroshka and other first courses. You can bake flour flatbreads in a frying pan for any other dishes: pilaf, potatoes, vegetable stews, salads, etc. Some housewives like to cook them specifically for meat or salty culinary compositions. Also, a well-proposed version of Lenten baking can be combined with chocolate spreads, jam, honey, nougat, and toppings. Try it! It's really simple, tasty and fast!
Cooking time – 45 minutes.
Number of servings – 8.
Ingredients
To bake flatbreads instead of bread in a frying pan quickly and easily, you need to prepare a minimum set of ingredients. All of them are accessible, inexpensive and will probably be found at hand any day. So, here is the complete list of ingredients needed for the recipe for delicious flatbreads in a frying pan:
- boiling water – 250 ml;
- wheat flour – 450 g;
- salt - 10 g;
- vegetable oil (preferably refined) – 20 ml;
- sugar – 7 g.
How to cook flatbreads in a frying pan
Many housewives often wonder how to cook flatbreads in a frying pan without unnecessary fuss and financial costs. It's actually not that difficult. You can make delicious and simple cakes without yeast in water in a frying pan in one, two, three times if you strictly follow the presented recipe with photos and follow all the recommendations.
- Let's get started! First you need to prepare everything that is indicated in the recipe for unleavened flatbreads without yeast in a frying pan.
- We will quickly prepare the dough for flatbreads in a frying pan. To do this you will need to sift the flour. Pour salt into it. Add granulated sugar. Pour in purified sunflower oil (you can also use olive oil, it’s also great).
- Now, following the step-by-step recipe for flatbreads in a frying pan without eggs, thoroughly mix the resulting mixture with a spoon. Keep in mind that it won't be too wet.
- Heat a 250 ml glass of clean drinking water to boiling water. Pour the steep mixture into the resulting mixture onto flat cakes in a frying pan instead of ordinary bread.
- Mix the resulting mass thoroughly. First you need to do this with an ordinary spoon.
- Next, knead the dough into flatbreads according to the recipe with flour in a frying pan by hand. This must be done thoroughly so that the mass becomes elastic, tender and completely non-sticky. Wrap the mixture in cling film and leave at room temperature for half an hour.
- After the specified 30 minutes, remove the wrapper. Divide the entire resulting mass into 8 equal parts. Roll each piece of dough into a ball.
- Now you can roll out the flatbread recipe in a frying pan with water.
On a note! While you are working with one piece of dough, cover all other pieces with cling film so that the balls do not dry out.
- You can fry our flatbreads instead of bread in a frying pan according to the recipe with the photo that is offered here. To do this, the dishes must be well heated. There is no need to lubricate it with oil or other fat.
- As soon as the first side browns (this happens very quickly), use a spatula to turn the product over and fry it on the other side.
Following this principle, preparing all the flatbreads is easy. But remember: they won’t turn out fluffy, since there is no baking in them. But still the pastries are surprisingly tasty and satisfying.
Video recipes
In video format, recipes for flatbreads in a frying pan using water will help you prepare something tasty, but completely unpretentious and simple instead of ordinary bread:
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