What to bake instead of bread quickly. Unleavened flatbreads in a frying pan

Calories: Not specified
Cooking time: Not indicated

To bake wonderful unleavened flatbreads in a frying pan instead of bread, you only need the bare minimum of ingredients. Regular flour, salt and water are always available in the house. All you need is for the housewife to have a desire to bake such flatbreads: you won’t have to go to the store for bread. Freshly prepared flatbreads will replace even the most delicious store bought bread. homemade baking, which is filled with the warmth of women’s hands, will outshine any store-bought baguette or loaf. There are many recipes homemade bread- , ... But unleavened flatbreads are prepared much easier and faster. The most valuable thing about such baking is that the flatbreads can be eaten with anything, whenever and wherever. I always give these tortillas to my husband for work and to my son for school. Such baked goods come out dry and do not crumble, so my men always take fresh unleavened cakes. I once took these flatbreads to a picnic, and the whole family ate them in a minute. So, let's cook unleavened flatbread together in a frying pan - instead of bread, loaf or baguette.

Necessary flatbreads:

- 500-600 grams of premium flour;
- 200-250 grams of water;
- 1 tea. l. salt.

Recipe with photos step by step:

First of all, I sift the flour several times so that the dough becomes airy. I add salt to the sifted snow-white flour to make the dough tastier.

I pour water in parts

and start kneading the dough without lumps.

Then I add the remaining flour, but also in parts, spoons and gradually.

I shape it, roll the dough into a single ball and make sure it no longer sticks to my hands. If the dough is elastic and tight, then there is enough flour and there is no need to add more.

I leave the dough to rest for about 15 minutes. Then I cut it with a knife into even small pieces so that I can roll each into a round shape for a flatbread.

I roll out one piece of dough thinly so that the surface of the wooden board on which I am rolling is practically visible. But the dough should not tear. I seize the moment when I need to stop rolling with a rolling pin and cut out a flat cake using a round plate.

I put it on a hot dry frying pan and bake it on each side for 15-20 seconds.

I transfer the hot baked flatbreads to a separate plate. The cakes will rise, swell and bulge as they dry. This is normal. Beauty! From regular products without yeast you get fluffy flatbreads. This is a miracle!

As a result, I end up with a mountain of fresh, delicious tortillas.

These unleavened flatbreads in a frying pan instead of bread (of course, cooled a little so that no one gets burned) can be served with any sauce, and even with meat. And you can also make delicious things out of them.

Cakes on the water - great alternative store-bought bread

They probably turn out tastier and healthier than bread, because the mistress of the house puts a piece of her soul into them. To prepare them you will need minimum set products and some time. Flatbreads can be baked with or without eggs, with yeast or unleavened, cooked in the oven or fried. Each housewife can offer her own recipe for water cakes, as well as her own serving option. Products from simple test Can be eaten with sweet, salty or spicy foods.

How to cook tortillas with water?

To prepare the dough you need following products: flour - half a kilogram, water - one glass, vegetable oil- three or four tables. spoons, yeast - 20 grams, salt - teaspoon, sugar - teaspoon. Mash the yeast, place in a container, add sugar and pour warm water to coat the yeast and leave to rise for 10 minutes. Sift the flour onto a board, pour the risen yeast into the well, and add salt. Knead the dough (it should not be very stiff), cover it with a towel or clean napkin and leave for an hour in a warm place. Divide the risen dough into ten equal parts and form into buns. Sprinkle the board with flour, roll out the cakes a centimeter thick, and make cuts. Heat a frying pan, pour a lot of oil, fry on both sides. Ready baked goods Place on a napkin to drain the oil. The flatbreads are served hot on the water. They can be eaten with honey, jam, sour cream, pickles and herbs.

How to bake flatbreads with mineral water?

Exists original recipe, where mineral water with gases is used instead of regular water. It's quite simple, but tasty dish, which cooks very quickly.

First way. Take any alkaline mineral water. Lightly fry the flour and sift. Knead the dough from these ingredients and make buns or flatbreads. Place on a baking sheet and bake in the oven until done.
Second way. To prepare the dough you need to take: mineral carbonated water (one glass), flour (two glasses), sugar (two small spoons), vegetable oil (two tablespoons), salt (teaspoon). Pour the mineral water into the container in which the dough will be prepared. Add butter, granulated sugar, salt and mix. Sift the flour and place in a bowl. Knead a fairly stiff dough, divide it into equal buns, and roll out thin cakes from each. Make cuts and fry in vegetable oil. Water flatbreads are served with meat, mushrooms, cheese, and vegetables. From this dough you can make envelopes with filling.

Water cakes with eggs

If more is required butter dough, you can bake cakes from egg dough. You need to take: flour (half a kilogram), eggs (two pieces), vegetable oil (two spoons), water (glass), salt (pinch). Beat the eggs, add salt and water and beat again. Add flour, knead the dough and let it stand for 40 minutes. Divide the dough into equal pieces and roll out fairly thin flat cakes with a rolling pin. If desired, you can wrap the filling in the tortillas, for example, minced meat or ham. Fry in a frying pan in vegetable oil.

Flatbread made with water and flour, cooked in a frying pan, is an excellent analogue to the bread products we are used to. Their undeniable advantage is the ease of preparation; this process takes less than an hour, even for novice housewives. In addition, this dish can be varied by adding potatoes, herbs, cheese, ham or spices.

When difficult culinary dishes If you can’t make it or you’ve already gotten tired of it, it will be a special pleasure to prepare simple and golden-brown flatbreads that will please even the most picky family members. They can be eaten plain or served with sour cream, honey, or jam. They are a good substitute for bread.

If you have problems with finances, such roundels will be an excellent way out of the situation. To prepare them you will need a minimum set of products that can be found in almost any kitchen.

How to cook flatbreads in a frying pan yourself? The whole process is easy and simple, the main thing is to stick to the recipe.

See how easy and quick it is to prepare these flatbreads.

We bring to your attention the lightest and cheap recipes flatbread in a frying pan. This dish requires a minimum of ingredients, and the result will exceed all expectations.

Basic recipe

To prepare we will need:

seven hundred fifty grams wheat flour;
one glass of water (two hundred and fifty milliliters);
a chain of salt;
oil for frying.

Cooking time is forty minutes.

Calorie content of one hundred grams finished product- two hundred sixty-five kcal.

Let's start cooking:

Dissolve salt in a glass of hot water.
Sift the flour through a sieve. This will help saturate it with oxygen and get rid of excess debris.
Place the sifted flour into a bowl and make a small well in the center.
Pour water into the well and stir well until smooth. It should be thick and elastic dough.
Pour a small amount of flour onto a flat surface, place the resulting dough there and knead it until it stops sticking to your hands.
Form the dough into a small sausage and cut it into eight equal pieces.
Roll the resulting pieces into flat cakes.
Place the frying pan on the fire, pour oil into it and heat it up.
Place the flatbreads in a frying pan and fry for 40-50 seconds on both sides until golden brown.

Ready-made flatbreads can be served with the first and second courses instead of bread. You can also wrap some kind of food in them savory filling, it will work out independent dish.

Excellent recipe unleavened dough for flatbreads - in this video.

Fluffy flatbreads on the water

In this recipe, the dough is prepared slightly differently.

Required ingredients:

wheat flour - five hundred grams;
water - two hundred and forty milliliters;
table salt - to taste;
baking soda- half a teaspoon without a slide;
vinegar - one third of a teaspoon;
vegetable oil - fifty-five milliliters for the dough, plus for frying.

Preparation:

Sift the flour, pour it into a bowl and mix with baking soda, vinegar, and salt.
Pour vegetable oil and water into the flour. Add water in parts, gradually, kneading into a smooth dough.
The dough should be soft and not stick to your hands. If this effect is not achieved, add a little more flour.
Roll the resulting dough into a ball, wrap it in cling film or a plastic bag and leave to rest for 20-30 minutes.
When the specified time has elapsed, roll the dough into a sausage and divide into 10-12 parts.
Roll the pieces into flat cakes with a diameter of ten centimeters.
Pour vegetable oil into a frying pan and heat it up. Fry the products until golden brown on both sides.

Flatbread with water and egg with herbs

Flatbreads prepared according to this recipe turn out incredibly tasty and aromatic.

Ingredients:

wheat flour - six hundred twenty grams;
table salt - ten grams;
granulated sugar - twenty grams;
egg- one joke;
boiled water - two hundred and forty milliliters;
greens for filling - dill, parsley, green onions;
vegetable oil for dough - forty-five milliliters;
oil for frying.

Preparation:

Add salt and granulated sugar to the chicken egg and beat with a mixer or whisk.
Pour warm boiled water into the egg mixture and sunflower oil, stir.
Add chopped herbs to the resulting dough base and begin adding sifted flour in small portions.
You should have a soft but not sticky dough. Divide it into equal parts.
Roll them into flat cakes about five millimeters thick.
Fry in sunflower oil until golden brown crust.

In this video you will learn how to simply make bread without yeast.

Yeast flatbreads with cheese

What we need to prepare them:

one hundred and fifty milliliters of boiled water;
three hundred grams of sifted flour;
half a teaspoon of salt;
half a tablespoon granulated sugar;
a teaspoon of dry yeast;
two hundred grams hard cheese;
vegetable oil for frying.

Total cooking time is eighty minutes.

Energy value per 100 grams of product - three hundred twenty kcal.

How to make yeast flatbreads with cheese:

1. Sift the flour several times. This will saturate it with oxygen and get rid of debris.
2. Mix flour with granulated sugar, salt and yeast.
3. Pour warm mixture of dry ingredients over boiled water and knead until smooth soft dough.
4. Form it into a ball, place it in a bowl and cover with a lid or cling film. Place in a warm place for forty minutes.
5. While the dough is rising, prepare the filling. To do this, grate the cheese on a coarse grater.
6. Sprinkle the table with flour and place the risen dough on it. Knead it and divide it into several parts.
7. Form an even number of flatbreads.
8. Place the filling on one flatbread. Cover the second one on top and press along the edges.
9. Pour oil into a frying pan and heat.
10. Place the flatbread in a preheated frying pan and fry on each side for 7-10 minutes until golden brown.
11. The rest of the flatbreads are prepared using the same algorithm.

From this video you will learn how to cook at home delicious lavash.

Lenten potato cakes

These flatbreads are perfect for diversifying your diet during Lent. To prepare them you will need a small amount of ingredients, and the cost of the dish is kept to a minimum. This way you can get delicious unusual flatbreads and save money. family budget.

Prepare the following ingredients:

potatoes - four to five pieces;
wheat flour - two to three tablespoons;
salt and seasonings (eg Provencal herbs) taste;
sunflower oil for frying.

One hundred grams of the dish contains two hundred and seventy kcal.

Let's start cooking:

Peel the skins of the potatoes and rinse well.
Place it in a saucepan, cover with water and boil until tender.
Mash the finished potatoes using a fork or special device for making puree.
Add salt, seasonings, flour to the puree and mix thoroughly.
Form from potato dough flatbread and roll in flour.
Fry them in hot oil on both sides until golden brown.

Interesting recipes for flatbreads in a frying pan

If you like flatbreads made with water and flour, we offer you similar dishes that will definitely delight you with their unusual taste.

Recipe puff pastries- in this video.

Thin flatbreads with sour cream

You will need:

six tablespoons of flour;
three hundred grams of sour cream;
two chicken eggs;
two hundred grams of fresh herbs;
half a teaspoon of salt;
vegetable oil.

This dish takes forty minutes to prepare.

Energy value is two hundred and eighty kcal per hundred grams.

Wash the greens and shake them off excess water and chop finely.
Add eggs, herbs and salt to sour cream. Mix everything well.
Stir flour into the resulting mixture. It should be pretty batter like on pancakes.
Pour vegetable oil into a frying pan and place on the stove.
Fry the flatbreads in hot oil for four minutes on each side.
Place the finished flatbreads on a paper towel to drain off excess oil.

Fluffy flatbreads made with kefir

To prepare this dish you will need:

two hundred and forty grams of wheat flour;
two hundred twenty-two milliliters of kefir;
one chicken egg;
one tablespoon of granulated sugar;
half a teaspoon of salt;
baking soda on the tip of a knife;
two to three tablespoons of vegetable oil.

The calorie content of a dish per hundred grams is two hundred and ninety kcal.

Cooking time is one hour.

Use kefir for cooking room temperature.
Mix kefir, eggs, butter, soda, salt and sugar well with a whisk. Vegetable oil will give the dough elasticity, which will allow it not to stick to your hands and finished goods will not become stale.
Gradually add flour and knead with your hands into an elastic dough without lumps.
Place the dough in a warm place for 30-40 minutes, first covering it with a waffle towel.
Roll out the dough into flat cakes no thicker than half a centimeter.
Fry in hot oil until crispy on both sides.

Flatbreads can be served with tea with condensed milk, honey, jam or as a snack, brushed with pate or squash caviar.

Ryazhenka dough

By preparing this dish using fermented baked milk, you can get a hearty and nutritious breakfast or lunch for the whole family, spending just a few minutes. In this way, you can dispose of expired fermented milk products. Ryazhenka does not have pathogenic bacteria and will lose sour taste.

Adding cheese to the dough will give the dish a richness and a slightly moist, sticky texture. Great addition will become ham, chopped on a grater.

Ingredients:

one hundred and forty milliliters of fermented baked milk;
one egg;
two hundred and fifty grams of wheat flour;
one hundred grams of hard cheese;
salt to taste;
oil.

Let's start cooking:

Beat fermented baked milk with egg. Add cheese, soda, salt to the mixture and mix thoroughly.
Gradually add sifted flour in small parts and knead the dough.
Divide the dough into equal parts and roll them into thin flat cakes.
Prick them with a fork in several places and fry in hot oil until golden brown.

Flatbreads made from semolina and water

We present to your attention another quick recipe cheap cakes on the water. IN this option used instead of flour semolina. It is worth noting that the dough on this product is very easy to knead, without forming lumps at all. Even picky children will never guess what these flatbreads are made from.

Compound:

five hundred grams of semolina;
ten grams of dry yeast;
two tea spoons of sugar;
salt - one teaspoon;
vegetable oil (to grease hands and frying pan).

Preparation:

Combine dry ingredients, stir them well.
Pour in water and knead the dough. It will turn out very soft, elastic and almost does not stick to your hands.
Place the dough in a bowl, cover with a lid and place in a warm place for forty minutes.
Grease your hands with oil and form the dough into thin patties.
Heat a frying pan (with or without oil) and fry them until golden brown.

These tips will help you prepare the best delicious flatbreads.

Thin flatbreads You can cook it in a frying pan with plain water or diversify the recipe with milk, kefir or fermented baked milk. Delicious and soft round cakes are made with whey and sour cream.
If you want to receive fluffy flatbreads, add yeast or soda slaked with vinegar or citric acid.
If, after frying, you grease the still hot rounds butter, this will give them a special rich taste.
To diversify the dish, you can add seasonings, herbs, spices, mashed potatoes or grated cheese and sausage.
Frying can be done either in a dry frying pan or in one greased with vegetable or butter.

Now you know easy cooking recipes flat cakes on water or fermented milk products. Even novice cooks can master this dish, and it can be used as an alternative bread products or as individual snacks.

Video

In this video you will learn how to make delicious chapatis.

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Pour into the mixer bowl mineral water with gas, vegetable oil and mix. Such flatbreads can be prepared with ordinary, non-carbonated water, but with carbonated water the dough turns out more tender, and therefore the flatbreads are even tastier.

Pour in baking powder, salt and about half of the sifted flour. Mix thoroughly.

Add the remaining flour and mix with a mixer.

Gather the resulting dough into a ball and knead for 2-3 minutes. The dough turns out very soft and tender. It is difficult to accurately indicate the amount of flour; rely on the resulting dough: it should be approximately like dumplings.

Divide the dough into the number of future flat cakes. From the amount of ingredients given in the recipe. You will get four cakes. Roll out a piece of dough thinly - 3-5 mm, to a diameter of 15 cm (approximately).

Place the flatbread in a frying pan preheated with a small amount vegetable oil. Bake the cake over medium heat (or slightly below medium) under the lid for 2.5 - 3 minutes, until golden brown.

Then we turn the cake over and bake it the same way on the other side. We bake all the other flatbreads in the same way. But we no longer lubricate the frying pan with vegetable oil - we place the workpieces in a dry frying pan. It’s convenient to work in parallel: roll out one flat cake and start frying it. While the first flatbread is frying, roll out the second one and so on.

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Place the finished cakes in a bag or cover with a towel to keep them soft.

Flatbread made with water and flour in a frying pan is an excellent alternative to bread in any situation. If you forgot to buy bread or need a worthy replacement, here is the right recipe. The option is really very simple, fast and completely inexpensive. Lenten flatbreads. They are prepared from products that are always available in the house: water, flour, vegetable oil and salt. It’s hard to come up with something simpler, you’ll agree. At the same time, the cakes turn out to be very soft, and remain so even after cooling. Delicious, fast and easy!

Ingredients:

water – 250 ml,
salt – 1 tsp. with a slide,
vegetable oil (I used olive oil) – 3 tbsp. l.,
flour – 350-450 g.

How to cook flatbreads using water and flour in a frying pan

We start kneading the dough with flour. Take a deep bowl and sift the entire volume of flour into it at once. Depending on the quality, you may need a little more or a little less. I’m used to using flour from one manufacturer, and for the indicated volume of liquid (water + oil) it takes me 2.5 tbsp. 400 g flour (2.5 tbsp.).

Following the flour, add salt to the bowl. Stir.

Now water. To ensure that the cakes remain soft even after cooling, the water must be hot. Boil water in a kettle, pour a glass and pour the boiling water directly into the flour, constantly vigorously stirring the contents of the bowl.

Why does it have to be boiling water? On cold water The cakes will be soft only while they are hot. Once cooled they will become hard and rubbery. With dough mixed with hot water, even cold tortillas remain soft.

Knead the dough first with a spatula, since it is still very hot. And as soon as it cools down enough, you can use your hands. When the flour has absorbed all the water and the dough begins to form into a lump, add the oil. Any oil that is available will do. I try to use olive (unrefined) because it makes the dough noticeably softer and more elastic. The taste of the oil is not felt at all.

The dough comes out smooth, soft, elastic and very pleasant to the touch. Before work, you need to let it rest for about 30 minutes, so we cover it with a towel or napkin and leave it to stand.

After resting, the dough becomes even more plastic and pliable. It does not stick to your hands, the work surface or the rolling pin.

Divide it into several approximately equal pieces. The size depends on the desired size of future cakes. I make small cakes, 10 pieces come out, i.e. 10 pieces of dough. Be sure to cover the parts of the dough that we are not working with - the dough will dry out very quickly.

There are two ways to form cakes. First: just roll out part of the dough into a flat cake, prick it with a fork and you can send it for frying.

Second: also first roll out the cake and coat it with vegetable oil.

Roll the coated flatbread into a tube.

Then the tube - with a snail.

And roll it out again into a flat cake. This forming method gives the finished flatbread a flaky texture. Plus, with this forming, if desired, you can hide the filling in the tube - greens, for example, or fried onions.

With any forming method, the flatbreads are fried in the same way: in a well-heated frying pan without oil or with a small amount of it. Do not cover the pan with a lid during frying. If you fry the flatbreads in oil, they will turn out a little crispy. Without oil - soft, while for frying without oil it is not at all necessary to have a non-stick frying pan; the cakes do not stick or burn.

Place the finished flatbreads in a stack one on top of the other. And to make them softer, we immediately cover them. It’s convenient for me to cover them with a lid: I removed the flatbread from the pan, put it in a stack and covered it.

This is how layered the cakes are, shaped like a snail.

The flatbreads turn out very soft. They can easily be folded in half or rolled into a tube. They do not lose their flexibility even after cooling, but the flatbreads must be covered.