Instant flatbreads in a frying pan. Flatbread in a frying pan. Potato cakes in a frying pan: photo recipe

Flatbreads made with water and flour in a frying pan are prepared from products available in every home. Any housewife dreams of doing something similar, but she doesn’t always have enough time and experience. Fragrant baked flatbreads go well with first courses or stuffed with meat, potatoes, cheese, mushrooms, etc. There are many worthy recipes that can be used to make a whole mountain of delicious flatbreads in a short time. If you've never done this before, be sure to try it! You will see that the household will be surprised and grateful for the homemade delicacy.

A product made from refined flour is certainly not healthy. White flour is devoid of the most valuable components, and therefore it is an almost pure mixture of carbohydrates. But homemade flatbreads cannot be called harmful either. They do not contain chemical improvers, which are used in almost any bread production.

You can understand what other advantages lie in this product by comparing it with other flour products. Flatbread in a frying pan in water, cooked without oil, contains only 231 kcal. While any bun contains at least 339 kcal.

The dough for flatbreads in a frying pan on water is rolled out into a thin layer, so they are not particularly fluffy or soft. This means that to maintain the structure, it is not necessary to add products such as milk or eggs, which may be allergens for some people.

Of course, flatbreads are healthier than a butter loaf, as they contain fewer calories and sugar. And this product can be made truly valuable if you replace traditional white flour with whole grain flour.

Also, in addition to wheat, you can use rye, corn, flax or even buckwheat. Experiment with flavors, and you are sure to find a recipe you like.

Making the dough for flatbreads using water and dry yeast

Yeast cakes made with water can be used as bread or serve as an independent snack. Lavash is made according to similar recipes, which is served with hot dishes, as well as pita - White bread, used with all kinds of fillings.

For this recipe, water should be preheated to a temperature of 35-40°C, and then a teaspoon of dry yeast should be dissolved in a glass of warm liquid.

Mix three glasses of flour with a pinch of salt and a spoon of sugar. Add dissolved yeast and a tablespoon of refined vegetable oil.

It is necessary to knead the dough thoroughly, it should turn out quite stiff, and leave for one hour, covering with a towel. After time has passed, you need to divide it into equal pieces, there will be about eight of them, cover it with a towel again and let it stand for another 10-15 minutes.

Roll the pieces into balls. Using a rolling pin, we turn each into an even layer no more than 2 mm thick. Fry the flatbreads on both sides in a hot frying pan without oil.

You should be very careful while cooking. The flatbreads are fried in literally 10-15 seconds. Don't overdry them. Place the finished product in a stack and cover with a kitchen towel.

If you want to make something like pita bread, then do not roll out the flatbread too much. Their thickness should be about 1 cm. When frying, the bread will puff up, and you can cut a pocket in it, which can then be conveniently stuffed with stewed vegetables or fried minced meat.

Dough for flatbreads made with water without yeast

Simple flatbreads on water in a frying pan are prepared without yeast. The dough turns out to be very elastic, so vegetable oil must be added to it. Fats envelop the protein fibers of flour and increase their elasticity. This dough does not stick to the rolling pin and rolls out very well.

Homemade pita bread can be made from just a few ingredients. Required:

• glass of water;
• 2 cups of flour;
• 4 tablespoons of vegetable oil;
• salt to taste.

Combine the ingredients, cover the resulting volume with a towel, and let it brew for half an hour.

After this, knead the dough and leave for another 30 minutes. Divide the piece into equal parts, round them, roll them out as thin as possible. Fry on hot frying pan literally a few seconds on each side.

Place the hot pita bread on a plate and cover with a towel.

Recipe for simple flatbreads in a frying pan on water

Fragrant unleavened pancakes can be baked in just a few minutes. These scones are a great way to start your day. They are high in calories to give you energy throughout the morning.

You will need a glass of flour, which should be mixed with salt and soda (at the tip of a knife). Add 20 grams of slightly melted butter to the resulting mixture, knead it manually together with the flour until a loose, crumbly mass is obtained.

Pour half a glass of water into a container and knead the dough. Let's leave him to rest for about half an hour.

Roll the dough into pancakes 0.6-0.7 cm thick. We will fry them in a frying pan with a thick bottom, coated with vegetable oil. The flatbreads are cooked over low heat with a lid on. It takes 5-7 minutes to bake on each side.

It is better to cook the flatbreads one at a time and eat them hot.

Onion cakes

Flatbreads made from lean dough on boiling water. Young green onions are used as seasoning.

For the base, take two glasses of sifted flour. Two tablespoons of vegetable oil and a little salt are added to them. This recipe calls for the use of sesame oil. The entire mixture is mixed with a spoon.

In a thin stream, you need to pour a little less than a glass of hot, but not boiling water into the mixture. The mixture must be stirred constantly.

Knead the dough by hand until a smooth, homogeneous mass is obtained, leave in the refrigerator for half an hour, covering with cling film.

Then peel and finely chop a bunch of green onions. The best option would be if it is just picked from the garden. However, during the off-season, greens from the store will do just fine.

Divide the dough into equal pieces, roll out thin flat cakes, and cover each one completely with onions. Roll into a roller and cut into pieces.

Take a piece of onion sausage and roll it out again into a flat cake. You don't have to try hard. The thickness of each must be at least 5 mm.

Fry the pancakes in a very hot greased frying pan. Reduce heat to moderate. We do not cover with a lid. The flatbread should be baked for about 2-3 minutes on each side.

When frying, the dough will swell a little. The finished flatbreads resemble puff pastries in structure.

Oatcakes in a frying pan

Before preparing the delicacy according to this recipe, you must grind cereals into flour. Take a glass of the smallest rolled oats and grind it in a coffee grinder or using other kitchen equipment.

IN oatmeal add salt to taste, one and a half tablespoons of butter and soda taken on the tip of a knife, after extinguishing it with vinegar, lemon juice or boiling water.

Pour hot water over the ingredients. Let's take it in the amount of half a glass. Knead into a homogeneous dough and leave to rest for 20 minutes.

Let's start forming the cakes. Roll the dough into one long sausage. Let's cut it into equal pieces. From each we will form a flat cake, which we will fry in vegetable oil in a frying pan preheated to high temperatures.

The thickness of each workpiece should be less than a centimeter. We make the fire more powerful. We do not cover with a lid. We make sure it doesn't burn.

Flatbread with meat in a frying pan

Meat flatbreads can be eaten for lunch or, if your figure allows, for dinner. Beautiful homemade baking like a cheburek, it will make a good snack or replace a meat pie.

The minced meat can be prepared in advance, or you can also use a ready-made version. The tastiest baked goods are those filled with half beef and half pork.

For the base you will need a glass of warm water and two glasses of flour. Both components are kneaded into a stiff dough, which must be left to “rest.” During this time, the filling is prepared.

We will need about 800 grams minced meat. Add 4 finely chopped garlic cloves to it. Let's add salt and pepper. Chop a bunch of fresh herbs. It's better to use onions. Pour 4 spoons soy sauce, 2 tablespoons of vegetable oil and a couple of tablespoons of vodka. It will make our meat more juicy.

Knead the minced meat, thoroughly stirring all the ingredients. Let's divide it into 8 equal parts. The dough should also be divided into 8 pieces.

Roll out the workpieces into very thin layers. The diameter of each cake should be approximately 25 cm. Cover three quarters of the circle meat filling, leaving an untouched sector.

We make a cut from the center of the circle to the edge. Take the free end of the flatbread and cover the part with the minced meat with it. We make two more turns. Thus, you should get a puff triangle with meat and dough inside.

Place the workpiece to bake in a dry frying pan under the lid. Reduce the heat to low and wait a few minutes until the cake is toasted. Turn over and bake on the other side.

These flatbreads are very filling, tasty and disappear in no time.

Potato cakes in a frying pan

This oriental dish is prepared from unleavened choux pastry. It will take a minimum of time, but it can please any fan of home-baked goods.

To three glasses of pre-salted flour, add two tablespoons of vegetable oil. Slowly pour in a glass of boiling water and quickly stir the mixture until a homogeneous lump is formed.

Leave it to cool. And then knead into a smooth, homogeneous dough. It will need to lie under a towel for 20-30 minutes to swell.

During this time we prepare the filling. Salt the boiled potatoes and mash them into a puree. We will need one and a half cups of crushed potatoes.

In a heated frying pan, fry the onions in oil until golden brown. One whole small head can be cut into cubes or half rings. Mix everything and add chopped green onions to the total mass. The filling is ready.

We form thin cakes from the dough. Fry them in a dry frying pan. Place the filling on one edge. Cover with the free side. Grease the cake butter. We eat it hot.

Sweet cakes

Sweet flatbreads will replace crispy waffles. They are especially nice to serve for breakfast. With a glass of milk, they make a great afternoon snack for children.

For the treat you will need:

• a glass of flour;
• one egg:
• two tablespoons of sugar;
• a little salt (by eye);
• a teaspoon of soda;
• 50 mg warm water;
• three large spoons of vegetable oil.

Let's prepare the dough: pour flour into a container, make a hole in it, break an egg, add salt and vegetable oil.

We will need to pour in 3-5 tablespoons of warm boiled water. Its quantity depends on the properties of the flour. The denser the dough becomes, the more liquid you will need.

Knead a fairly stiff dough. Leave it in a warm place, covered, for 40 minutes.

We make flatbreads out of it. Sprinkle each one lightly with baking soda. Roll out tightly, literally until transparent. Lubricate with oil. Roll in sugar. Roll it into a roll.

We wrap a thin sausage in a snail. Roll each one out to a thickness of 3 mm. Fry in vegetable oil until golden brown on both sides. Serve hot.

Honey cake

Honey cake has an appetizing golden color and a unique aroma. It will become even tastier if you add sesame seeds to the dough during cooking.

Fry a tablespoon of seeds in a dry frying pan. Set them aside and let cool.

Break one egg. Add a tablespoon of honey to it. Add a little salt (on the tip of a knife). Pour the resulting mixture with half a glass of warm water.

You need to stir so that all ingredients form a homogeneous mass. Pour the prepared sesame into it. Sift two cups of flour on top. Add half a teaspoon of soda.

Knead a thick dough from which we form small cakes. We will fry them in a frying pan in a large amount of oil. The flatbreads should literally drown in it, as if deep-fried.

Remove excess fat with a paper towel. When cooled, these flatbreads resemble sesame cookies, just as tasty and crunchy.

Corn flour tortillas

Corn tortillas are great for dietary nutrition. They are very beneficial for digestion. You can prepare them from just three ingredients: flour, water and salt. The recipe for tortillas in a frying pan on water, made from corn, is perhaps the simplest.

Choose a suitable bowl and pour two glasses into it corn flour. Add a little salt to taste. Add hot water little by little. We will determine its quantity depending on the situation. Stir each portion in flour and look at the consistency. The dough should become dense, not flowing and unbreakable.

We form thick cakes from a homogeneous mass. They should look more like cutlets. We will fry them over medium heat in vegetable oil in a frying pan with a thick bottom. The lid should not be closed. Turn over carefully so that the cakes do not fall apart. We eat until it gets cold.

Flatbread in a frying pan with herbs

This hot snack prepares very quickly. The water for the dough can be replaced with whey. For the filling we use cottage cheese of any fat content and a large amount of dill.

Let's start preparing the dough. Sift half a kilo into a bowl wheat flour. Add a pinch of salt to it and mix well.

Make a hole in the slide with flour and pour a quarter cup of vegetable oil and half a teaspoon of soda into it (you don’t have to extinguish it). Pour a glass of cold water.

Knead soft dough. Cover it with a towel. We give it a little rest, and at this time we begin to prepare the filling.

We will need 300 grams of cottage cheese and a large bunch of dill. We wash the greens under running water and shake off excess moisture. You can lightly dip it with a towel. Finely chop the greens and mix them with cottage cheese. Don't forget to add a little salt (to taste).

Roll the dough into small balls and form them into thin cakes. Place the filling on one half and fold in half. We pinch the edges of the cake. It will look like a cheburek. And fry all this beauty in vegetable oil until golden brown on both sides.

Lenten dough is very easy to prepare. Requires very little time and ingredients. However, it makes very tasty and varied snacks. Any of the proposed dishes can become a table decoration.

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, for cooking quick flatbreads Many of the products that every self-respecting housewife has on hand will work.

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 recipes quick flatbreads:

• 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, and if you simply don’t have the ones stated in the traditional recipes flatbread products. 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 butter, 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 greens;
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. Ready dough grease 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 one and sprinkle generously 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 observe fasting, and simply for lovers of tasty, original baked goods. Potato cakes are best served with vegetable salads and toppings of eggplant, mushrooms and tomatoes. Components:

• mashed potatoes (you can use 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: such a potato cake - good basis for pizza with any filling.

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 who are on a diet, we offer alternative recipe 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!

In principle, they are perfectly prepared both at home and in a camp frying pan over hot coals. Therefore, on long hikes, experienced tourists prefer to take flour rather than store-bought bread, which dries quickly and “blooms.” By mixing it with salt and water, in a quarter of an hour you can get hot, fresh baked goods for any meal.

Fried flatbreads: what kind of dish?

The flatbread is popular all over the world and is present in one form or another in the cuisine of almost every nation.

Fried flatbreads are most common in Asia, where they are prepared mainly with yeast, but also without it in the tandoor and other special devices, as well as in the Mediterranean and America.

In Indian cuisine, a popular dish is bannock - a flat piece yeast dough, fried in boiling oil. Bannock has remained in American cuisine, undergoing some changes.

A similar story is with tortilla, a flat round bread that came into Mexican cuisine from North American Indians. The tortilla is baked in a dry flat clay pan and then stuffed with peppers, cheese, meat, sausages, and eggs.

Popular in the cuisines of Balkars and Karachais is a thinly rolled fried flatbread stuffed with potatoes and cheese or meat and herbs. Traditionally, khychins were fried in a cauldron with boiling fat, but modern technology involves frying in oil in a deep frying pan. The closest “relative” of khychin is khachapuri. This dish of Georgian cuisine is a flat cake mixed with matsoni and stuffed with cheese, fried in a frying pan. Khychin and khachapuri are a little similar to Turkish fried flatbread with cheese and herbs - gozleme.

In Tatar and Bashkir cuisine, kystyby is considered traditional - unleavened flatbread fried in oil with cereal or potato filling. This dish is also common among the Chuvash people.

In India and Nepal, as well as in some areas of Afghanistan, chapatis are prepared - unleavened dough is fried in a dry frying pan and eaten by dipping in various sauces. This is a quick and cheap alternative to bread.

The famous Italian pizza is essentially also an ordinary thin dough flatbread with a variety of toppings. Traditionally it is baked in a special wood-burning oven. At home, it is prepared in the oven of a gas or electric oven, but recently recipes where pizza is cooked in a frying pan or even on a grate over smoldering coals are gaining popularity.

In Mediterranean cuisine this is simple flatbread known as . Classically, it was baked in an oven, but the modern recipe allows for frying.

Mochi is a Japanese fried rice cake. A similar rice cake is found in Chinese and korean cuisine. It is called shoujubain in China, and Chinese ones with green onions are especially good. In Korea it is called tirimgubi. All of them are fried in oil or baked in a dry frying pan.

Unleavened Armenian bread - lavash - is also prepared using the instant frying method. Initially it was prepared in a tandoor. Lavash is common not only in Armenia, but also in Iran, Afghanistan and other neighboring countries. Another type of Armenian flatbread is a thick, plump mantakash.

Georgian corn mchadi are served empty or stuffed with cheese, beans, onions and greenery.

The traditional Uzbek everyday obi-non and festive patyr are also types of fried bread flatbreads.

Different flours are used for different flatbreads: wheat for pizza, khachapuri, patyra, mantakash, kystybya and lavash, corn for tortillas and mchadi, rice for mochi, shouchubain and tirimgubi.

Bannock and chapati are prepared from any coarsely ground grain or grain.

Mixed for khychin different types flour - wheat, barley, rye, but more often I use just wheat.

Pita was originally prepared from wallpaper flour - coarsely ground together with the shells of wheat, rye, barley and other cereals; the modern recipe calls for predominantly wheat.

The Mongolian flatbread Bortsok and the Finnish reikäleipä are baked from rye flour.

Universal recipe: bread cakes with milk

Bread cakes made with milk without yeast, eggs or butter successfully replace bread. Due to their neutral taste, they can be served with garlic for borscht or with honey for tea. You can prepare these flatbreads in a few minutes, without proofing or long baking.

In this recipe, the flatbreads are fried in a dry frying pan, but if desired, they can be fried in a small amount of vegetable oil.

The ingredient list is basic. If you supplement it with fresh herbs or dried herbs, cheese, sesame seeds, you will get completely new tastes.

The bread cakes can be made the size of a coffee saucer or the size of a soup bowl - whatever suits your needs. They turn out quite soft with small air voids inside.

Ingredients:

Recipe information

• Type of dish: baked goods
• Cooking method: frying
• Servings:10
• 30 min

• milk – 150 ml
• soda – 0.5 tsp.
• apple cider vinegar – 1 tbsp. l.
• salt – 0.75 tsp.
• vegetable oil – 2 tbsp. l.
• wheat flour – 300 g.

Cooking method

Flour for flatbreads must be sifted to make the dough soft and tasty. Then you need to add salt and mix with flour.

For bread cakes, you can use fresh or slightly sour milk. The liquid should be poured into the flour.

Then add vegetable oil and soda dissolved in vinegar.

You need to knead a soft dough. When it almost stops sticking to your hands, cover it with a towel and leave for 10 minutes. During this time, the flour will absorb moisture and the dough will become denser and more elastic.

Divide the rested dough into 9-10 portions. Each piece must be rolled into a ball.

Sprinkle the table with flour or grease it with vegetable oil. Each portion of dough should be rolled out into a flat cake 2-3 mm thick.

Heat the frying pan over medium heat. Bread tortillas can be fried one at a time or several at a time, depending on the size of the pan and the tortillas themselves.

One side browns in 2-3 minutes. Then the cakes must be turned over and fried on the other side. Place the finished baked goods in a stack and cover with a towel to keep them soft.

• You can prepare a lean version - we leave the recipe for flatbreads the same, just replace the milk with water.
• If you knead the dough for sour milk, then you don’t have to use vinegar. In this case, soda must be added to the milk and mixed, and then poured into the flour.
• If the tortillas puff up too much and brown unevenly, prick them in several places with a fork before adding them to the pan.
• Wheat flour can be partially replaced with corn, buckwheat or oatmeal. However, in any case, wheat flour should be more than 50%.
• As an experiment, you can add sugar - you will get delicious sweet pastries.

Mexican tortilla

You can cook different dishes with tortillas.

If you wrap fried meat in it, canned beans and corn, baked Bell pepper, slices of tomatoes, you get a burrito.

When you wrap cheese, herbs and vegetables, you get an enchilada.

A Mexican flatbread filled with grilled meats and vegetables is called a fajita.

But essentially these are just plain fried corn tortillas made with water and flour in a frying pan.

Products:

• flour – corn and wheat – 150 g each
• hot water – 200 ml
• butter – 50 g
• salt - to taste.

Preparation:

1. Sift both types of flour with salt in a heap with a depression.
2. Add water little by little while kneading the dough.
3. Melt the butter and pour into the dough.
4. Knead into a smooth lump of homogeneous dough and leave covered with a napkin for half an hour.
5. Divide into 8-10 pieces, roll out thin flat cakes and fry in a dry frying pan on both sides until bubbles appear.
6. The bubbles need to be pierced and the tortilla turned over.
7. Fry a little more.

Gözleme: Turkish flatbread made with kefir

Gözleme is an excellent replacement for the usual pancakes for breakfast and an excellent addition to lunch or dinner. a quick fix.

Although if you don’t know the history of the dish, then these are just ordinary kefir flatbreads stuffed with cottage cheese and herbs.

They don’t even have to be cooked with filling - you can fry them without anything, and then grease them with butter and serve.

What do you need:

• wheat flour – 400 g and a handful for topping,
• slightly warmed kefir – ½ cup,
• warm water – ½ cup,
• fat cottage cheese with large grains – 250 g,
• greens (assorted) – 50 g,
• butter – 40 g.
• salt.

How to cook:

1. Mix kefir, water and salt.
2. Add flour, knead the dough and leave for half an hour.
3. Salt the cottage cheese and combine with finely chopped herbs - dill, parsley, cilantro, oregano, celery.
4. Divide the dough into 6-10 pieces, roll out very thin.
5. Place the filling and roll, pressing the seam with your hand.
6. If the shape is an envelope, the filling should be placed in the middle; if it is in the shape of a semicircle, the filling is laid out on one side.
7. Gözleme should be baked in a dry frying pan. Each fried side is brushed with melted butter.

Rye flatbreads with sour cream

These flatbreads are popular in Finland.

Sour cream can be replaced natural yoghurt, kefir, yogurt, Rye flour complemented by its other types - wheat, barley.

Barley, by the way, can completely replace rye if necessary.

Ingredients:

• flour – rye and wheat – 150 g each
• sour cream or thick fermented milk product – 250 ml
• sugar – 1 tsp.
• soda - ½ tsp.
• vegetable oil – 1 tbsp. l.,
• salt - to taste

How to do:

1. Combine dry products and sift.
2. Combine liquid products and stir with a whisk.
3. Add the dry mixture into the liquid and slowly knead the dough.
4. Leave it for half an hour, grease it with vegetable oil and cover it with film, and then divide it into 6-8 parts.
5. Roll each part into a circle 1 cm thick, fry in a greased frying pan under the lid for several minutes on each side.
6. If the cakes turn out to be damp inside (this may happen due to the low stickiness of the flour), they can be cooked in the microwave.

Recipe with cheese

Cheese cakes with yeast - simple and quick recipe, while it can be supplemented with various ingredients.

If the cheese in the filling is salty, then finely chopped pickled cucumber or ham will go with it; if the cheese is unsalted, then grated apple or pear with dense pulp.

They are very tasty with green onions - you just need to take a big bunch of onions.

Products:

• warm milk – 200 ml
• wheat flour - how much dough will take, approximately 350-400 g
• butter – 50 g
• sugar – 1 tbsp. l.
• salt – ½ tsp.
• yeast (live) - 20 g
• hard or Adyghe cheese– 150 g.

How to bake:

1. Dissolve the yeast in warm milk and let it sit for literally 10 minutes.
2. Mix all the bulk products in a heap, pour in the milk, knead the dough.
3. Leave it for a while - no more than 20 minutes, you don’t need to wait for it to grow, just for the flour to start releasing gluten. Grate the cheese and stir into the mixture.
4. Roll out the flatbread into a round shape (up to 1 cm) and fry in a dry frying pan, brushing the finished flatbread with cheese with melted butter.

Secrets of storage and serving

• How and with what to serve this quick baking, depends on your desires - this product is as universal as bread. Serve with honey or jam and you can have a tea party. Fry the flatbreads for some soup, for example, rassolnik, and a full meal is ready.
• Flatbreads without any fillings or additions are served with any dish; in some cuisines they even replace a spoon for soups and sauces. They can be stored from several days to several months depending on the recipe.
• These filled pastries are served with tea, coffee or first courses. It is not subject to long-term storage.
• If you baked too much, cool, wrap in a bag and freeze. All you have to do is heat it in the microwave and the delicious baked goods are ready.

Note to housewives

None of the recipes are strict. Ingredients can be replaced and supplemented. For example, olive oil You can replace corn, nut, sunflower, cheese with cottage cheese, one type of meat with another. The taste of the finished tortillas will change, but they will not become worse. The main thing that needs to be observed is the proportions of dry products and liquid.

The dough should be soft, elastic, homogeneous - then it will roll out well and will neither burn nor spread when frying.

Useful video

Delicious Chinese puff pastries with onions. It’s not difficult to make them, here’s a simple video with tips:

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Hastily. Preparing them will not be difficult for an inexperienced cook, but an experienced housewife will consider the process a relaxation.

A flatbread can replace bread during lunch, or maybe a separate dish. In Rus', people have long loved baked flatbreads - our likeness Italian pizza. Porridge, jam, pickles, boiled meat and fish, vegetables and fried mushrooms. In this article we will talk about the dough and ways to improve the taste of flatbreads using oil, seeds and flour from different plants, and first we will learn how to make the simplest and most affordable - wheat flatbreads.

The dough for flatbreads can be purchased at the store, or you can make it yourself. Moreover, it can be made in advance and frozen until the appropriate time.

Making a simple dough

Quickly unleavened flatbreads yeast-free dough made from flour, water and salt. Place a mound of flour on the table and make a well at the top. It turned out like a volcano with a crater. Pour salt into this crater depression and pour in a little water. Gently mix the water into the flour, using a spoon to form a crater. Gradually stir in the flour from the sides of the crater. When the dough becomes so thick that the spoon will not turn, start kneading with your hands. The dough is considered ready when it stops sticking to your hands. Wrap it in plastic wrap and put it in the refrigerator for 25-30 minutes. This is necessary for it to stabilize.

Ingredients for the dough:

Wheat flour - 5-6 glasses;

Room temperature - 1 glass;

Salt - a pinch.

The number of ingredients is arbitrary. It also includes flour for rolling out the dough. Flour can vary in gluten content, so don’t be afraid to add more if necessary.

Roll out the rested dough into a sausage and divide into equal parts, one hundred grams each. Pour flour onto the table and roll out one piece with a rolling pin. The thinner the better. 2-3 millimeters is the most optimal for unleavened flatbread. Using a template plate, cut out a round cake from the dough. To prevent the flatbread from puffing up too much during frying, pierce it all over the surface with a fork.

Quickly fry the flatbreads on a hot stove for 2-3 minutes on each side. Peanut flatbreads are especially tasty, mustard oil, in oil walnut or grape seeds.

Recipe with potato filling

You can quickly make double flatbreads with a thin layer. To do this, two identical pieces of dough are rolled into flat cakes. In the middle of one, moving 3 cm from the edge, place one tablespoon of filling in a thin layer. The edges of the cake are smeared egg white. Another cake is placed on this cake and pressed while simultaneously smoothing out the voids. It is pressed especially carefully around the perimeter.

Potato filling:

Peel one onion, finely chop and fry in vegetable oil;

Peel 400-500 grams raw potatoes, cook and mash into puree;

Mix fried onion and potatoes, add salt to taste.

You can add spicy herbs to the filling - chopped dill, parsley or celery.

Kefir dough

You can whip up flatbreads with poppy seeds, sesame seeds, pumpkin seeds, sunflower seeds, cumin seeds and amaranth seeds.

Knead the dough from 4-5 glasses of wheat flour and one glass of kefir. Stir a pinch of salt and a tablespoon of seeds into the dough. Let the dough rest for half an hour. Now you can roll out and bake. Bake delicious flatbreads in a hurry, not necessarily in oil. It's faster and easier to do this. Preheat the oven, place baking paper on a baking sheet, and a flatbread on it. Prick with a fork and bake for 10 minutes at 220 degrees.

Recipe with cheese

With kefir dough you can bake very tasty ones in a hurry. There are three options:

The first option, with kefir dough in the oven. Hard cheese is cut into cubes, with sides of approximately 1 cm, and carefully mixed into the dough. Bake as usual at 220 degrees for 10 minutes.

The second option, with cheese filling. Two identical flat cakes are rolled out. Hard cheese is grated onto coarse grater and place it in the middle of one flatbread, about a tablespoon. The edge of the flatbread is brushed with egg white. Another one is placed on top, pressed firmly and pierced with a fork. To make it more flat, roll it over the flatbread with a rolling pin. To avoid tearing the dough and squeezing out the cheese, do not press too hard on the rolling pin.

Third option, with cheese topping. Roll out the flatbread, pierce it with a fork and sprinkle grated cheese on top.

There is no need to salt the dough. Cheese will accomplish this task.

What to serve with and how to maintain a slim figure

The flatbreads are very tasty with warm milk. This is a good and filling dinner. Flatbreads are served with meat or fish broth. They are good with salads fresh vegetables. You can take the flatbreads with you on the road. Then it’s nice to wash them down with tea from a thermos.

You shouldn’t get too carried away with wheat cakes. This can have a bad effect on your figure. Therefore, the dough must be made not only from wheat flour, but also from buckwheat, rye, oatmeal, barley, amaranth or a mixture of them.

Flatbread in a frying pan - delicious healthy alternative to bread. In many national cuisines around the world, flatbreads occupy a place of honor, and to this day are the main type homemade bread. In Asia it is lavash, matnakash, in Mexico it is tortilla. For example, lavash is appreciated by the world community. In 2014, it was included in the UNESCO list of intangible cultural heritage from Armenia.

Making flatbreads at home is not difficult. Any housewife can quickly bake them If you are out of bread at home, you want to diversify the menu or eat healthy food consisting of ingredients that you are confident in.

Thin flatbreads are made from the simplest unleavened dough consisting of flour and water. Lush cakes can be made with kefir with the addition of soda or with yeast. In addition to wheat flour, it is permissible to use corn, rye, and buckwheat flour. Such flatbreads have a specific taste, are less caloric, but more healthy. They are eaten instead of bread, they are used to make rolls, stuffed envelopes, burritos, shawarma, tortillas and other national dishes.

We have selected the most interesting recipes who will tell you how to cook flatbreads in a frying pan, and also offer various options serving this simple but tasty dish.

Photo of thin flat cakes made with water and flour in a frying pan

The dough for thin flatbreads is prepared in water. Or better yet, in boiling water. Choux pastry it turns out very plastic, rolls out easily, does not tear. It is convenient to work with even novice housewives. These flatbreads can be eaten during strict fasting, since they contain neither milk nor eggs.

Recipe ingredients:

• flour 2-3 cups
• water 1 glass
• salt 1/2 teaspoon

Method for preparing flatbread with water and flour:

1. Sift the flour into a bowl. Mix with salt. Add boiling water to the flour in a thin stream, kneading the dough with a spatula or spoon. You should get a lump that resembles jelly.
2. When the dough has cooled slightly enough to handle, turn it out onto a floured work surface. Knead the dough so that it does not stick to your hands. Roll out the sausage. Cut it into 6-8 pieces. Take one piece. Cover the rest of the dough with a towel or film to prevent it from drying out.
3. Place the frying pan on the fire. Roll out a lump of dough using a rolling pin into a thin layer. The size is slightly larger than the diameter of the frying pan. Place the dough on a hot frying pan. Fry for 40-50 seconds each side in a dry frying pan.
4. The flatbreads can be baked in an oven preheated to 200°C. They cook quickly, 1-2 minutes each. Just have time to roll it out.
5. Thin flatbreads will be more varied if you replace half the amount of wheat flour with flour from other grains. Rye, oat or corn cakes have a specific taste and are very healthy.

Serving method: Thin flatbreads can be served instead of bread for first and second courses, but it is more interesting to use them as envelopes for filling. Wrap in flatbread vegetable salad, a piece of boiled egg with herbs and mayonnaise, ham with cheese and lettuce. Beautiful, convenient and very tasty.

Photo of fluffy kefir cakes

Lush flatbreads made with kefir are thick, soft and tasty. They can be baked with filling or empty, instead of bread. Unlike pies, flatbreads are cooked in a dry frying pan or lightly greased with vegetable oil, so they are not greasy and more healthy. Cottage cheese with herbs, boiled eggs with green onions, mashed potatoes, stewed cabbage and other fillings, whatever your imagination allows.

Recipe ingredients:

for test:

• flour 2 cups
• kefir 1 glass
• margarine 125 g.
• sugar 1 teaspoon
• salt 1/2 teaspoon
• soda 1/2 teaspoon
• vegetable oil (for frying) 20-30 ml.

For filling:

• mashed potatoes 250 g.
• bunch of dill

Cooking method:

1. Add sugar, salt and soda to kefir. Let sit until the baking soda begins to foam. Melt the margarine. Add to kefir.
2. Sift flour into heaps onto work surface. Make a depression in the center of the slide. Pour kefir into the funnel. Knead soft dough. Let it rest for 10-15 minutes, covered with a towel.
3. Divide the resulting dough into 4 parts. Roll each lump into a flat cake. Place the filling in the center. Fold the edges of the dough up. Pin it. Roll out the resulting bag to match the diameter of the frying pan.
4. Pour a spoonful of vegetable oil into the frying pan. Lay out the flatbread. Fry over medium heat, covered, until the bottom side of the flatbread is browned. Turn the tortilla over. Fry until done.
5. The finished cakes can be greased with butter while they are hot. Or place one on top of the other, cover with a towel and let stand. The tortillas will become soft.

Serving method: Serve the flatbreads with broth or entrees as bread. Flatbreads with milk or sour cream are good.

Photo of homemade yeast cakes with cheese in a frying pan

You and your family are guaranteed delicious, hearty breakfast, if you know how to make homemade scones with cheese. Yeast dough can be made in the evening. In the morning, preparing the dish takes no more than 30 minutes. Cottage cheese, cheese or feta cheese as a filling will provide the body with proteins. You can take the tortilla with you to work or wrap it up for your children at school. One flatbread can be a complete snack, satisfying your hunger until the evening. It is not greasy and very tasty even when cold.

Recipe ingredients:

for test:

• flour 1/2 kg.
• water 1/2 liter
• sugar 1 tbsp. spoon
• salt 1/2 teaspoon
• dry yeast 1 sachet (11 g)
• vegetable oil 150 ml.

For filling:

• feta cheese 500 g.
• cottage cheese 500 g.
• butter 50 g.
• greens (parsley, dill) small bunch

Recipe for making flatbreads with cheese in a frying pan:

1. Pour slightly warmed water into a deep bowl. Pour sugar, salt and dry yeast into it, pour 2 tbsp. spoons of vegetable oil. Leave to stand warm for 15 minutes. The yeast should start to foam.
2. Sift the flour, pour it gradually into a bowl of water, knead the dough. Place in a warm place for 1 hour. The dough should rise 2-3 times. How to do yeast dough, can be gleaned from other recipes on the site. Any yeast dough for pies will do.
3. Grate the cheese. Mix with cottage cheese. Add melted butter and finely chopped herbs to the filling. If the cheese is not salted, you can salt the filling and add dry herbs to taste.
4. Divide the dough into 10-12 parts. Roll out a piece of dough into a circle slightly smaller than the diameter of the pan. Place the filling in the center. Gather the edges into a bag. Pin it. Place the lump of filling seam side down and roll it out again to the size of the pan.
5. Fry the flatbreads in vegetable oil, adding it little by little, 2-3 minutes on each side. Stack the finished tortillas.

Serving method: Serve the flatbreads with soup or as an appetizer with beer. In the latter case, we recommend brushing the finished flatbread with melted butter and generously sprinkling with ground black pepper and coarse sea salt.

Photo of delicious potato cakes in a frying pan

Soft, fluffy and very tasty flatbreads can be made from leftover mashed potatoes from the previous lunch or dinner. Potato cakes can be prepared with filling, but they are delicious on their own. They are served with kefir, fermented baked milk, yogurt for breakfast or for light snack during the day.

Recipe ingredients:

• mashed potatoes 300 g.
• milk 1 glass
• flour 600 g.
• dry yeast 5 g.
• salt 1 teaspoon
• sugar 1 teaspoon
• butter 50 ml.
• Provencal herbs 1 teaspoon
• vegetable oil for frying

Method for preparing potato cakes in a frying pan:

1. Heat the milk until it is warm but not hot. Add salt, sugar, herbs de Provence and dry yeast. Pour milk into mashed potatoes. Stir.
2. Melt the butter. Add to mashed potatoes with milk. Gradually add flour. Knead the dough. It will stick to your hands a little. Leave the dough to rise for 1 hour. After an hour, punch down the dough and let it rest for another 30 minutes.
3. Separate a small piece of dough. Roll out into a flat cake about a centimeter thick. Fry in vegetable oil on both sides.

Serving method: Serve potato cakes with any sour cream-based sauce. To do this, combine sour cream with garlic and dill or add to sour cream pickle And boiled egg. It is better to eat the flatbreads hot, but even when cooled they have an original taste and do not go stale for a long time.

Tips for cooking flatbreads in a frying pan

Any housewife should cook flatbread in a frying pan at least once. Flatbreads will help out if there is no bread in the house. By wrapping the filling in a thin flatbread, you can quickly prepare original snacks for guests. Flatbreads are prepared faster and easier than pies, but they are not inferior in taste. If you know the intricacies of how to cook flatbread in a frying pan, you will be able to cook tasty dish out of almost nothing:

• Thin flatbreads are cooked in water, milk, whey.
• To make fluffy flatbreads you will need soda or yeast. If you prepare cakes with soda, you need to provide an acidic environment. It is better to use kefir, sour cream as the liquid component of the dough, or add a tablespoon of vinegar to the dough for every 1/2 teaspoon of soda.
• The amount of flour in the recipe is necessary regulate yourself, since it depends on the quality of the flour itself. The dough for flatbreads should be soft, pliable, not sticky to your hands, but not tight. Otherwise, the cakes will turn out as hard as a sole.
• Love crispy flatbreads, do not stack them or cover them with a towel so that they do not soften.
• Hot flatbreads are possible brush with melted butter. They will become shiny and acquire a creamy taste. Place the buttered tortillas in a stack on a plate. They will become softer.
• If you are preparing flatbreads without filling, feel free to add herbs, herbs, finely chopped onions and other additives directly to the dough.
• Bake flatbreads in a dry frying pan or in vegetable oil. You can lightly oil the pan before adding a new tortilla. You can cover the frying pan with a lid.
• Making flatbreads takes no more than 45 minutes. Any recipe is simple and easy.