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.
Step-by-step recipes for making flatbreads without yeast in a frying pan and in the oven: options for flatbreads without yeast with pumpkin, feta cheese, cottage cheese and herbs
2018-05-30 Oleg MikhailovGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
8 gr.
6 gr.
Carbohydrates
44 gr.255 kcal.
Option 1: Classic recipe for flatbreads without yeast on kefir in the oven
A fragrant flatbread with an oriental flavor. In addition to sunflower seeds, pumpkin seeds are also suitable, and if you wish, you can replace them with nut crumbs.
Ingredients:
- four hundred grams of white flour;
- kefir, 3 percent - a full glass;
- a pinch of cumin and ground coriander;
- salt and half a spoon of soda;
- a handful of peeled sunflower seeds.
Step-by-step recipe for flatbreads without yeast
Pour soda directly into kefir. While it interacts with the acid, grind the spices in a mortar. Whole coriander grains, if you can’t find ground ones, are better to grind thoroughly first, and add cumin later. Pour the ground spices into kefir and immediately add salt.
Unleavened flatbreads are already quite dense baked goods; don’t be too lazy to sift the flour to make the dough a little fluffier and softer. First add half the flour to the kefir, mix with a spoon, and add the peeled sunflower seeds.
As the seeds disperse throughout the viscous dough while stirring, begin adding the remaining flour. Immediately at least a glass, then handfuls, keeping an eye on the thickness of the dough. When it is almost no longer sticky, leave the dough in a bowl under a thin cloth for half an hour.
A portion of dough is designed for three flatbreads. Line a roasting pan with cooking parchment and rub it with vegetable oil. Roll out the flatbreads thinly, to half a centimeter, and place on a baking sheet. The heating of the oven is quite high - up to two hundred degrees, the flatbreads must be turned over after about five minutes if they are browned enough by this time. We bake the other side exactly the same amount.
Option 2: Quick recipe for flatbreads without yeast in a frying pan with cheese
You can use absolutely any brine cheese, with the only difference being that lightly salted varieties will have to be added more salt, and soft ones should not be grated, but simply mashed with a fork.
Ingredients:
- vegetable oil - three tablespoons;
- a glass of thick kefir;
- egg, chicken - one piece;
- half a kilo of salty cheese;
- butter, butter - a small slice;
- flour - exactly 400 grams;
- spoon of baking powder.
How to quickly cook flatbreads without yeast in a frying pan
Pour the oil into slightly warm kefir, add and stir the ripper. Add sifted flour in small portions and mix into a smooth dough with a spoon. Collect all the remaining flour in a bowl in a lump, leave it in it, covering it with a thin cloth.
Rub the cheese with medium shavings, add an egg to it in a bowl, and add softened butter. After stirring, add a little salt if the cheese is not salty enough.
Divide the dough into twelve portions; it would be good to immediately estimate the amount of filling for one flatbread, at least by eye. Roll out the dough into a circle, fifteen centimeters in diameter, add grated cheese with a spoon and bring the edges of the dough over it. We pinch it tightly, press the “knot” onto the workpiece, turn it over, and carefully roll it out to the previous size - 15 centimeters.
Set the heat on the stove slightly above medium, heat the pan dry first, then “salt” it with a pinch of coarse salt. Let the crystals get very hot and pour in a thin layer of oil. Place flatbreads in it and fry until amber crust.
Option 3: “Kutaby” - flatbread without yeast stuffed with pumpkin
The filling can also be made from potatoes. Everything is exactly the same, but we boil the potatoes and mash them into mashed potatoes, don’t add garlic at all, and fry the onions until brown. You can add more salt to the onion by eliminating the salt from the puree, then the onion slices in the filling will taste even brighter.
Ingredients:
- hot water - a full glass;
- 380 grams of flour;
- salt;
- vegetable oil.
Pumpkin filling:
- one white onion;
- three hundred grams of pumpkin;
- salt and fine pepper;
- garlic;
- young parsley.
How to cook
Take a handful of sifted flour, collect the rest in a bowl into a mound and make a hole in it. Pour salt into it, pour in hot water and oil. Adding selected flour as needed, knead a fairly smooth dough. Rub a bowl of suitable size with oil, remove the lump of dough into it and cover with a towel for half an hour.
Peel the pumpkin and grate coarsely. In a frying pan with oil, lightly brown the onion, chopped into small pieces, and a clove of garlic, finely grated. Add pumpkin, simmer until done. Add salt and pepper, add chopped parsley and stir.
Roll out the dough into an oblong loaf and divide it into ten pieces. We roll out the flatbreads thinly, put the filling, as if we were making a cheburek, on one half of the round dough piece. Cover with the free edge of the dough; the edges free of filling can be slightly moistened with water. Bring them together and press them together with the tines of a fork on the flat side.
Fry the flatbreads in pairs in a completely dry frying pan, turning them over as they brown. The task is to bake only the dough; the filling is already ready.
Option 4: Butter flatbreads without yeast in a frying pan
Having started such cakes, you may encounter an unpleasant surprise. Most dairies that produce pasteurized whey supply a product that can only be called sour at a stretch. Don’t worry and don’t pour it out right away, you’ll have to break the canonical recipe, but it’s still better than being left without a treat at all. Add half a spoonful of lemon juice to half the whey, taste and compare with the possible acidity of homemade whey. Add a little more juice, but be moderate, your imagination can let you down, too acidic an environment is also not good.
Ingredients:
- curdled milk, homemade - one and a half glasses;
- a quarter stick of high-fat butter;
- half a spoon of dry soda and a little more boiled salt;
- wheat flour - 400 grams;
- a full spoon of white sugar.
Step by step recipe
On low heat, melt the butter in a frying pan. After mixing the flour with baking soda, sift it into a bowl. Add salt and sugar there, mix and pour in warm butter.
Rub the butter into the flour with a large spoon, then add the yogurt. Stir and knead the dough by hand, moistening your hands with oil for ease. According to this recipe, the dough should be especially plastic and soft, and 5-6 minutes are enough for the entire kneading process.
Divide the dough into five-centimeter lumps and cover for the time being with a piece of thin cloth. Place a cast-iron frying pan or a frying pan equipped with a multi-layer bottom over moderate heat, while rolling out the flatbreads. The portions recommended above will yield rounded pieces, approximately 17 cm in diameter.
We do not use oil, the pan should remain dry. Place the flatbreads one at a time, immediately covering them with a lid; it’s very convenient if it’s glass. Be sure to move the flatbread with a fork after frying for a minute, this will help prevent it from sticking to the bottom of the pan. Turn the cake over after another couple of minutes and brown the other side.
Option 5: Tender flatbreads without yeast with cottage cheese and herbs
Most recipes involve frying the flatbreads in a dry frying pan. Not everyone likes this kind of baking, but nothing prevents almost any of the flatbreads presented in the assembly from being cooked in hot oil. Choose any variety and type, olive and corn, refined or aromatic are suitable, and if you wish, you can use butter or lard to fry the flatbread without yeast in a frying pan.
Ingredients:
- two hundred grams and another handful of flour;
- cottage cheese, crumbly - a quarter of a kilogram;
- half a glass of very hot water;
- garlic;
- a little salt;
- oil, refined - one and a half tablespoons;
- a handful of fresh, tender greens.
How to cook
Make a depression in the middle of the mound of sifted flour and pour slightly cooled boiling water into it. Add no more than half a small spoon of salt and pour in the oil.
After mixing, transfer to the table and knead the dough, smooth and very plastic. Seal it tightly in a plastic bag and leave for up to half an hour.
Knead the cottage cheese, sprinkle with chopped herbs, add salt, and add grated garlic. Roll out the dough into the thinnest square layer and cut it crosswise into four smaller squares.
Our flatbreads will be shaped like postal envelopes; we will fold them, bending the corners towards the middle. In order for the filling to be inside the entire flatbread, it also needs to be laid out in the shape of a square, but turned in relation to the dough. First, place a spoonful of the curd mass in the middle, carefully, without needlessly wetting the dough, form it into a square, the corners of which are only a centimeter short of the sides of the dough. We fold the corners of the dough over the filling one at a time, folding them overlapping. Press the envelope lightly with your palm.
Turn on the burner under a dry frying pan, heat it without fat and lay out the flatbread, seams down, turn it over when the bottom turns amber shades.
The house has run out of bread, and you urgently need to serve something with the first or second course, then we recommend preparing flatbreads with milk without yeast in a frying pan. It will take no more than half an hour to prepare a delicious dish, and you will need a minimum of ingredients.
The main component for preparing the dough is milk, but it can be replaced with plain water or kefir (sour cream). Flatbreads can be made not only fresh, but also sweet. To do this, ingredients such as sugar or honey are added to the dough. To enhance the taste of unleavened flatbreads, you can add various spices (Provencal herbs, garlic, etc.). When the dish is ready, it is recommended to grease it with a small amount of butter. People like to cook such flatbreads in Armenia, we previously gave them.
Taste Info Bread and flatbreads
Ingredients
- wheat flour - 300 g;
- salt - 0.5 tsp;
- chicken egg - 1 pc.;
- milk - 100 ml;
- Sunflower oil - 3 tbsp.
How to cook flatbreads with milk in a frying pan without yeast
Sift 200 grams of flour through a sieve into a deep container. Add salt, stir.
Warm the milk slightly and pour it into the flour in a thin stream.
Using a fork, stir well.
Add an egg.
Mix thoroughly and add sunflower oil.
Knead the dough, adding the remaining flour. The consistency should be stiff and not stick to your hands. We take the dough out of the container and beat it on the table. Place back into the bowl, cover and leave in a cool place for 10 minutes. Then we fight him off again. These steps must be repeated 2 more times. In consistency and appearance it turns out smooth and homogeneous.
Pinch off a small piece from the dough. Using a silicone brush, grease it with sunflower oil.
On a cutting board, roll out into a round cake, the thickness of which should not exceed 2 mm.
Teaser network
Place the frying pan on the stove and heat it without oil. Place the prepared flatbread and fry on both sides until a crispy crust forms. We proceed in the same way with the entire test.
Place the finished milk cakes in a stack on a plate and cover with a dry towel. After 10 minutes the dish can be served.
Useful tips for beginner cooks
- Milk must be used warm for cooking, and not from the refrigerator. You can heat it over low heat on the stove, or in a microwave oven at minimum power.
- To obtain softer and fluffier cakes, it is recommended to add a little soda.
- Before cooking, sift the flour through a sieve. We carry out this procedure several times. Thus, the flour is saturated with oxygen.
- You can fry the prepared products in vegetable oil. After frying, place them on dry napkins. So, the flatbreads turn out to be low-fat.
- It is recommended to put the finished dough in a plastic bag and put it in the refrigerator for 20 minutes.
- The shape of the cakes can be different, whatever you like. The main thing is to roll out the dough as thin as possible. Otherwise, the products will take a long time to fry.
Flatbread on the water, flaky, soft and lean. Recipe for water cakes.
Flatbread is a flat bread, usually round in shape, fried in a pan or baked. Flatbreads serve as bread; they can be served with soup and tea, made into a sandwich or spread with liver.
I prepared flatbreads without yeast, since there was no bread in the house for dinner, and there was no one willing to get dressed and go to the store. I like this recipe for water flatbreads because the flatbreads are flaky, soft and very tasty, they cook quickly and are also lean.
ps: Judging by the numerous comments (and even angry ones :)) I came to the conclusion that many people have a problem with the amount of water in the recipe. And what I specifically noted - not to pour all the water at once, but to add gradually - for some reason almost no one notices. The recipe for water cakes was written a long time ago, several years ago. Apparently, at my previous place of residence, the flour was of a different quality (which is quite natural), and it took me more than one and a half glasses of water to knead the dough. Reading your comments, I baked cakes and adjusted the amount of water. Please be careful, you may need a little more or less water. While kneading the dough, add water gradually, in portions. Well, if you have already poured it, add flour and knead a dough that is not sticky, but not too tough. I wish everyone good luck and thank every commenter for their feedback.
How to cook tortillas with water
Ingredients
- 3 glasses
- 3/4 - 1 glass of water (may need a little more)
- 3 tablespoons (in dough)
- floor. teaspoon soda
- 1 teaspoon salt
- oil for frying flatbreads
1. Pour salt and soda into the flour, mix, pour in 3 tablespoons of oil and gradually pour in first half a glass of water, kneading the dough by hand, then the rest of the water. (water must be added in parts so that there is not too much). Do not add too much water, otherwise the dough will be too sticky. But not enough water is also bad. The dough should be elastic, not sticky to your hands or the table, and soft.
2. Knead the dough so that it does not stick to your hands and wrap it in film (I wrapped the dough in a silicone mat).
3. After the dough has rested for about twenty minutes, roll it into a sausage and cut into 10 pieces.
4. Roll each piece into a flat cake with a diameter of 10 cm.
5. Fry the flatbreads in a frying pan in oil on both sides. It is better to take a frying pan with a smaller diameter.
Water cakes are ready, Bon appetit!
Bread is not only the centerpiece of everything, but also the most multifaceted product on the planet: these are lush white yeast loaves at a Ukrainian wedding, and the famous Lithuanian black custard bread, which can be eaten as an independent dish. This is also thin lavash, which in Armenia is baked together and for future use, bending over the fire-breathing vents of tandoors. And tortillas in Mexico and Central America, and hollow loaves of Italian ciabatta, and even sweet steamed rice cakes that are a little strange for bread in China.
This diversity is natural - we need energy, for this we need carbohydrates, and the easiest way to get them during the working day is from bread.
Today we will also prepare interesting bread - flatbreads made from simple yeast dough on water.
Ingredients
- flour – 2 tbsp.
- water – 400 ml
- vegetable oil – 2 tbsp. l.
- yeast – 10 g
- salt – 1/2 tsp.
- sugar – 1 tbsp. l.
- poppy seed – 1 tsp.
Total cooking time is 40 minutes. Number of servings – 6 pieces.
Preparation
1. For the dough, it is better to take a deep bowl; it is most convenient to knead it in it. First of all, measure out 2 cups of water and pour them into a bowl. Please note that the water must be slightly heated to a temperature of 40 - 50 C.
2. Measure out 10 grams of yeast and pour it into water. Mix the ingredients, as the yeast must come into contact with warm water.
3. Sift the flour and gradually introduce it into the dough. Mix all ingredients until smooth and leave for 1 hour. The bowl should be covered and sent to a dark, warm place.
4. Under the influence of rain, the dough will rise and become nice and porous.
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