How to make delicious flatbreads quickly. Flatbread in a frying pan is a worthy replacement for bread and the basis for original snacks. Simple flatbreads made with water without yeast

Step-by-step recipes for simple water flatbreads with yeast, eggs, cherry tomatoes, basil, cheese and ham in a frying pan, in the oven and in the slow cooker

2018-06-02 Yulia Kosich

Grade
recipe

1929

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

Carbohydrates

68 gr.

379 kcal.

Option 1: Classic recipe for water cakes

Nowadays, thin bread is often prepared with the addition of eggs and yeast. But once upon a time they were made only from flour and water. This is exactly what we will do today. True, in addition to Lenten serving, we will offer different options for water flatbreads.

Ingredients:

495 grams of flour;
a glass of filtered water;
a pinch of fine salt;
a third of a teaspoon of soda;
a pinch of citric acid;
oil for frying.

Step-by-step recipe for water cakes

Sift flour (wheat, premium) into a wide bowl. Before doing this, it is better to wipe it dry with paper towels.

Now add the planned amount of citric acid, fine salt and baking soda on top. Mix dry ingredients with a spoon.

Use the same spoon to make a relatively large indentation. Pour in cool filtered water thinly. Start kneading.

Having received a mass that does not stick to your hands, form a ball with your palms. Wrap (tightly) in cling film. Leave for about 30-32 minutes, putting it in the refrigerator.

When the specified time has elapsed, heat a wide frying pan with a thick bottom. Pour in the oil (a spoon is enough).

At the same time, divide the dough into 10-12 pieces. Thickness - 1-1.5 cm. On a floured table, roll out identical flat cakes on water.

Fry under a closed (not tightly) lid in a frying pan for 1-2 minutes. Turn over. Continue for the same amount of time.

Since we are not using eggs or yeast, the scones will be a little tough. Therefore, it is important to stack them, covering the dish with film. Once completely cooled, the thin bread will remain soft.

Option 2: Quick recipe for water cakes

Ingredients:

salt/soda/citric acid in the dough;
a full glass of water;
three and a half glasses of flour;
vegetable oil on a baking sheet.

How to quickly cook tortillas using water

Pour baking soda, sifted flour, salt and citric acid into a bowl. Mix. Form a funnel in the middle.

Immediately add chilled water. Knead into a non-sticky soft dough in a food processor or mixer with the hook attachment.

Roll out a thick rope on the table. Cut the workpiece into 12 parts. Roll out all the cakes at once (thickness - 1.5 cm).

Line a baking tray with strong baking paper. Grease with oil (vegetable). Place round bread at a certain distance from each other.

Bake the cakes in water and flour for about 9-10 minutes, setting the temperature to 180 degrees. Then take out the baking sheet and turn it over. Cook for another 5-6 minutes.

After turning off the stove, take out the bread and put it in a bag. Let cool slightly. Serve warm for lunch. It is not recommended to store it for a long time, as it quickly becomes stale. As for time. It may vary slightly, so keep an eye on the baking of the cakes.

Option 3: Flatbread with mineral water

In addition to ordinary water, it is permissible to use mineral water. In this case, the cakes will turn out more fluffy.

Ingredients:

a full glass of mineral (cold) water;
fine salt;
a packet of baking powder;
491 grams of flour (sifted);
refined oil.

How to cook

Place mineral water on the refrigerator shelf. After half an hour (approximately), mix salt, baking powder and wheat flour (it is important to sift it) in a dry container.

At the current stage, pour cold mineral water into the resulting mixture.

Add flour as needed and knead the dough with clean hands. As a result, it should become elastic, not sticking to both the table and your hands.

Now transfer the dough, wrapped in film, into the refrigerator. Let him stand.

After a third of an hour, unwrap the soft mass. Put on a table. Form a tourniquet. Use a knife to cut it into equal pieces. There should be about 12 of them.

One by one, roll out round thin (up to 1.5 cm) pieces on a floured table.

Immediately fry the flatbreads in water and flour in a frying pan, which must be greased with a small amount of refined oil. Time - a minute and a half for each side.

For this option, it is permissible to use any mineral water with gases (both highly and slightly carbonated). The only thing is that you should not take medicinal water, which can have an unexpected effect on the digestive system.

Option 4: Yeast cakes on water in a slow cooker

The next version will be prepared on the basis of lean yeast dough. But we suggest transferring the frying itself to a slow cooker. Such bread will be stored much longer than usual.

Ingredients:

salt/sugar in the dough;
5 grams of yeast (fast-acting);
205 grams of warm water;
oil for frying in a bowl;
505 grams of flour.

Step by step recipe

Mix salt, instant yeast and sugar in a wide bowl of suitable size.

Pour water brought into the saucepan to 36 degrees. Mix until the dry mixture of ingredients is completely dissolved.

Only then add the sifted premium flour. Knead a simple unleavened dough. Roll out a “sausage” that should not stick to your palms.

Using a wide knife, cut the workpiece into 12 pieces. Sprinkle each with flour. Now pour the oil (about a spoon) into a clean bowl. Place in the slow cooker.

Start heating the container in the “Frying” mode. After a minute, lay the first cake on the water and flour.

Cook with the lid closed for about one and a half to two minutes. Then turn the bread over and close the lid again. Bake for the same amount of time.

The tortillas will rise a lot at first. But there is no need to worry. Simply stack them on a flat-bottomed dish and leave to cool partially. They will settle for a short time, after which they can be served for lunch or dinner.

Option 5: Water flatbreads with herbs and black pepper

The composition of the flatbreads often includes various greens. This makes them incredibly tasty. Therefore, we could not ignore the next bread option.

Ingredients:

half a kilogram of flour;
215 grams of purified water;
salt/black pepper in the dough;
sachet (11 g) baking powder;
half a bunch of washed dill;
oil into the frying pan.

How to cook

Revise half a bunch of dill. Remove stems and wash. Shake off any accumulated moisture. Grind it right there. Spread on paper towels to dry completely.

After forty minutes, mix salt, baking powder, black pepper and sifted wheat flour in a bowl.

Also add dry chopped dill. At the next stage, introduce cold water. Knead the soft dough with your hands, adding flour in small batches.

Having received an elastic dough with herbs and pepper, leave under the film in a cool place. The required time for infusion is half an hour.

In calcined vegetable oil, fry the cakes for one and a half minutes in water and flour in a frying pan.

After finishing the process, leave the bread under the film to cool partially (to a warm state).

Option 6: Cheese cakes on water in the oven

Cheese, along with herbs, is also often used in the preparation of thin flatbreads. This time we will take the hard variety.

Ingredients:

501 grams of wheat flour;
216 grams of water (cold);
salt/baking powder in dough;
refined oil;
150 grams of cheese.

Step by step recipe

Mix baking powder and fine salt with sifted flour in a wide bowl. Also add finely grated cheese (half the volume). Make a large depression in the middle.

Add filtered water. Knead the dough with a spatula and then with your hands. Wrap the non-stick mass in film. Transfer to a refrigerator shelf.

When about 30 minutes have passed, unroll the dough and roll it out into a rope. Cut into 12 equal pieces.

Using a rolling pin, make cakes on water without yeast with an approximate thickness of one and a half centimeters.

Place all the preparations on greased parchment, which you need to cover a baking sheet with a flat bottom.

Now quickly grate (finely) the remaining cheese. Sprinkle it all over the flatbreads. Add salt if desired.

Place the pieces in an oven heated to 180 degrees. Bake the oriental bread for 5-6 minutes, then switch to heat on top. Cook until golden brown.

In this recipe we use ordinary hard cheese, like “Dutch” or “Russian”. However, the recipe may contain suluguni, feta cheese or mozzarella. Only in this case, adjust the amount of salt, since these cheeses already contain it.

Option 7: Spicy Chili Egg Cakes

To make the flatbreads even softer and last a little longer, we recommend including fresh eggs in the recipe. But the highlight of this option is the spicy chili and piquant garlic.

Ingredients:

4-5 grams of chili;
glass of water;
large chicken egg;
520 grams of flour;
fine salt/ground pepper into the dough;
baking powder in dough;
vegetable oil in a frying pan;
three cloves of garlic.

How to cook

Peel the garlic and chili. Wash it down. Grind both ingredients.

Now in a tall container, mix a large egg with cold water until smooth.

In another bowl, combine baking powder, wheat flour, salt and a little ground pepper. Immediately add chili and garlic.

Pour a mixture of water and eggs inside. Knead the dough. This can be done in a food processor or by hand. Wrap the finished mixture using film and let it brew in the refrigerator.

Heat the refined oil. Fry the cakes in water in a frying pan for about a minute (if necessary, one and a half minutes). Turn over. Continue the process, spending the same amount of time. Place in a stack. Serve warm.

Fresh chili, like garlic, can be replaced with dried ones. Just be careful in the dosage so that the cakes don’t turn out too spicy. You can also add not just one ground pepper, but several types of pepper (paprika, white and allspice).

Option 8: Water cakes with tomatoes in the oven

How else can you complement Lenten flatbreads? Let's place small cherry tomatoes and dried basil on their surface. You will get real Italian bread!

Ingredients:

12 cherry tomatoes;
dried basil;
a glass of purified cool water;
baking powder/fine salt for dough;
vegetable oil;
515 grams of flour (premium grade).

Step by step recipe

Sift the wheat flour into a dry, wide bowl. Add fine salt there. Add baking powder.

Now thinly pour in purified water (preferably chilled). Using your hands, gradually knead the dough.

Wrap the resulting mass with film. Forget about the dough for half an hour, during which it will sit.

During this time, rinse the cherry tomatoes. Blot each with napkins. Cut into three parts using a very sharp knife.

Return the dough, unrolling it. Share. Roll out 12 identical round layers. The thickness is approximately one and a half centimeters.

Place all the ingredients at once on a baking sheet lined with baking paper. Place three pieces of chopped cherry tomatoes on top. Sprinkle with dried basil.

Place the cakes on water without yeast in the oven. It needs to be preheated to the required 180 degrees. Cook the fragrant bread for 5-7 minutes.

Cherries may not always be on hand. Therefore, it is quite acceptable to replace them with small tomatoes (for example, it could be the “Cream” variety). You can also sprinkle the flatbreads with coarse sea salt if desired.

Option 9: Water flatbreads stuffed with ham

Although our flatbreads are intended to be served with various dishes, like bread, no one bothers you to make them as an independent snack. To do this, we will simply stuff them with chopped ham in tomato dressing.

Ingredients:

vegetable oil for frying;
a glass of clean cold water;
baking powder (sachet);
salt in dough;
205 grams of ham;
520 grams of flour;
49 grams of grilled tomato sauce.

How to cook

Knead soft unleavened dough from cold water, salt, wheat flour and baking powder. Leave on the refrigerator shelf, wrapped in film.

When half an hour has passed, grind the ham cut into pieces in a stationary blender. Transfer the mixture into a bowl. Add grill sauce.

Mix the filling until relatively homogeneous. Return to test. Knead, adding flour. Make a thick tourniquet.

Cut the “sausage” into 12 pieces. Roll out the first one. Add a spoonful of ham filling. Raise the edges. Pinch in the middle and press down the tail.

Roll out as much as possible a second time. Repeat with all blanks.

One by one, fry the tortillas in hot oil in water in a frying pan until cooked. This will take about a minute for one side.

You can buy ham ready-made, which will greatly facilitate the whole process. However, you can cook the meat yourself. By the way, for these flatbreads it is also possible to use other types, for example, boiled pork.

Type of dish: Unsweetened baked goods
Cooking method: In the oven
Servings:6
1 h 00 min
Nutritional value per 100 g:
- Calorie content:238.51 kcal
- Fat:2.44 g
- Proteins:6.41 g
- Carbohydrates:48.38 g

Ingredients:

Water – 1 glass;
Flour – 4 cups;
Salt – 2 tsp;
Sugar – 3 tbsp;
Egg – 1 piece;
Sesame – 2 tbsp;
Yeast – 2 tsp.

Cooking method

1. Before you make cakes in water and, in general, start cooking, you need to heat the water. It should be pleasantly warm, so that you can drink it, for example. Pour water into the bowl that we prepared for kneading the dough.

2. Measure out the specified amount of yeast and add to warm water. At the same moment you can add sugar, it will help the yeast work faster. Mix the contents of the bowl.

3. Pour out all the flour, add salt. We begin to slowly stir the dough. Let's achieve a homogeneous state and set the bowl in a warm place, covering it with a towel.

4. When the dough has risen, you need to knead it again: stretch, press and twist. Let it sit warm again. It should take approximately one hour.

5. As time passes, knead the dough a little more and begin to form “pancakes” from it, as in the photo.

6. On top, brush each flatbread with beaten yolk and sprinkle with a small amount of sesame seeds.

7. Place the cakes on a baking sheet on parchment and place in a preheated oven. Bake them for about 40 minutes. Temperature – 160 degrees. For the last 15 minutes, be sure to turn on the top heat. The finished water cakes can be left in the oven for a while, let them cool a little.

Cooking time – 1 hour. Number of servings – 6.

Baking in the house is the smell of comfort and warmth, and also a sign that home is waiting. Even the most tired and gloomy man will melt in front of this aroma when he returns from work. Baking is almost a guarantee of family happiness and prosperity in any home.

Bread flatbreads

Flatbreads made with water and flour in the oven can be prepared using another method. It's a little different, but overall very similar to the previous one.

Ingredients:

Flour – 350 g;
Water – 150 g;
Salt – 1 tsp;
Soda – 1 tsp;
Vinegar – 1 tbsp;
Little vegetable - 2 tbsp.

Cooking method

1. Knead the dough. Pour the flour into a bowl and make a small hole in it. Pour water into the hole, add salt, quench the soda with vinegar, pour in oil.

2. Gently mix everything until smooth.

3. When we have a strong, tight dough, tear off a piece of it and form identical balls from it.

4. Roll out each ball to a thickness of approximately 5 mm and place all our circles on a baking sheet. They can be sprinkled with sugar or shelled seeds.

5. Bake the cakes in water and flour for about half an hour until golden brown. And you can also serve them with the first and main courses.

Cooking time – 40 minutes. Number of servings – 4.

As you may have noticed, the last recipe does not contain yeast, so it is suitable for those who are trying to take care of their figure. In addition to the fact that they can be fried in oil or in a dry frying pan, the flour can be replaced with rye or oatmeal. Please note that any flour other than white flour will make the cakes a little tougher.

In general, the dish that we are preparing today is considered universal, as it is served with almost everything. You can spread butter or pate on the bread, serve it with soup or broth, and also, by cutting a small pocket in the flatbread, you can actually put cabbage, meat and sauce there - you get almost real shawarma.

Another simple recipe for flatbreads made with water and eggs, which is suitable for those who prefer frying in a pan with oil.

Katlama flatbreads

Ingredients:

Flour – 200 g;
Water – 100 g;
Egg – 1 pc.;
Butter – 20 g;
Vegetable oil – 4 tbsp;
Salt – 1 tsp.

Cooking method

1. To prepare the dough, you need to mix flour, water, salt and butter.

2. Knead the dough until smooth and make sure it is not too sticky. In this case, add a little more flour.

3. Roll out the dough into a large sheet, and using a bowl, cut out identical “pancakes” from it. Their thickness should not exceed 3 mm.

4. You will need the largest diameter frying pan you have in the house. Pour oil into it and heat it up.

5. Place the katlama in hot oil and fry on both sides until cooked. Place each flatbread on a napkin and let it absorb excess oil.

6. Transfer everything into a plate and serve the katlama hot. As the dish cools, it will lose its crunch.

Cooking time – 30 minutes. Number of servings – 6.

The classic katlama is a steamed meatloaf, but these flatbreads also have that name because, for variety, you can wrap the filling in them and then fry them. This can be meat, cottage cheese, cheese, onions, eggs and other options.

How else can you prepare tortillas?

As we have already noted, premium flour can be replaced with any other, and you can also add filling to the middle. What can you take instead of water to prepare this treat? As a liquid it would be appropriate to add:

Milk;
Kefir;
Serum;
Cream and other dairy and fermented milk products.

Agree, how good it is to be able to cook flatbreads with water and yeast! In fact, this is already half of dinner! After all, when there is a bread component, adding a simple soup or a piece of fried meat to it will not be difficult.

It is interesting that water cakes are the most ancient dish, which was prepared back in the period when people lived in settlements and hunted wild animals. It was in those centuries that they began to grow different cereals, noticing that abandoned grain returns several of the same ones.

At first, grains were ground by hand between two stones, and later millstones appeared, which turned them into flour. Scientists suggest that it appeared about fifteen thousand years ago!

The flatbreads were baked over coals, boiled in water and finally baked in an oven. It is the latter preparation and recipe for this dish that has survived to this day and continues to be popular, but as an auxiliary treat or addition to the main dish.

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Hello cooks! Since you were looking for flour sugar water, then you are on the right track! In the column of recipes that you will see just below, you will undoubtedly be able to choose exclusively it. However, if the recipe flour sugar water is not in this list, then use the site search.

You will need:

320 gr. flour
10 gr. yeast
180 gr. water or milk
20 gr. sugar
15 gr. margarine
5 gr. salt

For minced meat:
0.5 kg. cabbage
1 large carrot
1 small onion
100 gr. mushrooms (optional)
greens, salt, pepper to taste
3 boiled eggs

Cooking method:

Dissolve yeast in liquid heated to 30-35 degrees, add salt. sugar, flour and knead a homogeneous medium-thick dough. Before finishing kneading, add warmed margarine. Cover the pan with a cloth and place in...

Pampushki with garlic are very tasty buns for soup.
Dough:
dry yeast - 11g
flour - 500g
sunflower oil - 2 tablespoons
salt - 1 teaspoon
sugar - 1 tbsp. spoon
egg - 1 pc.
water or milk - 1 glass.

Garlic Sause:
4 cloves garlic
sunflower oil - 2 tbsp. spoons
water - 2 tbsp. spoons
salt - to taste

Mix yeast with flour, add oil, warm water or milk, knead thoroughly...

2 eggs, salt, a little sugar, milk, water, flour. We bake pancakes.

For the sauce: melt butter in a frying pan, add flour (fry lightly), then add cream (22%, 33%) and mix thoroughly. The consistency should be like thick sour cream, add salt. You can add spices. You will also need boiled chicken breasts and hard cheese. Now we start laying out the cake: pancake, sauce, chicken, a little cheese. And so on until all the products are gone.

Ingredients:

For the test:

flour - 1 cup
butter - 100 grams
eggs - 5 pieces
water - 1 glass
salt - 1/4 teaspoon

For cream:

eggs - 3 pieces
milk - 300 milliliters
sugar - 1 glass
flour - 1 salt. spoon
vanilla sugar - 10 grams
butter - 300 grams

Ingredients:

flour - 2.5 cups

sugar - 1.5 cups

water - 3/4 cup

soda - 1 teaspoon

sunflower oil - 1 tablespoon

mint essence - 5 drops

sunflower oil - for greasing the baking sheet

Ingredients:
flour - 500 grams
honey - 250 grams
sugar - 150 grams
water - half a glass
margarine - 1 tablespoon
egg - 1 piece
a pinch of soda
For the syrup:
sugar - 100 grams
water - half a tablespoon

Ingredients:
For the test:
flour - 2 cups
liquid (water, milk, curdled milk) - 1 cup
salt - on the tip of a knife
Filling to choose from:
berries - 1 cup of berries (blueberries, strawberries, raspberries, etc.)
sugar - 2 tablespoons
or potatoes, carrots, cottage cheese, cheese or feta cheese, mushrooms, porridge

Ingredients:

For the test:

For the syrup:

sugar or honey

Christmas recipe for Portuguese Queen of Pies pie

Ingredients:

walnuts - 100 grams

almonds (whole) - 50 grams

hazelnuts (whole) - 50 grams

flour - 600 grams

milk (fat) - 125 milliliters

dry yeast - 2 teaspoons

salt - 1 teaspoon

vanillin - on the tip of a knife

brown sugar - 165 grams

butter (softened) - 100 grams

eggs (large) - 3 pieces

Sprinkles:

walnuts (halves) - 24 pieces

almonds (petals or coarsely chopped) or hazelnuts (whole) - a handful

brown sugar - 2 tablespoons

water - 2 tablespoons

milk - for lubrication

powdered sugar - for dusting

Ingredients for fruit filled rosettes:

wheat flour - 1 cup

sugar - 1 tablespoon

salt - 1/8 teaspoon

egg yolk - 2 pieces

butter or margarine - 125 grams

cold water - 1 tablespoon

apricots or plums - 5 pieces

syrup or jam - 100 grams

Ingredients for homemade halva with nuts:

peeled sunflower seeds - 2 cups

flour - 1 cup

sugar - half a glass

water - half a glass

sunflower oil - 50 grams

peanuts or any other nuts - 1 tablespoon

pumpkin seeds - 1 tablespoon

vanillin - on the tip of a knife - to taste

Recipe for February 14 - Chocolate and honey cake

Ingredients for chocolate honey cake:

sugar - 200 grams

softened butter - 200 grams

flour - 200 grams

eggs - 3 pieces

baking soda slaked with vinegar - 1 teaspoon

cocoa powder - 1 tablespoon

milk chocolate - 100 grams

honey (liquid, if you have candied honey, you need to melt it in a water bath) - 100 milliliters

hot water - 200 milliliters

Ingredients for fruit cake:

egg whites - 5 pieces

flour - 200-250 grams

vanilla sugar - 20 grams

butter - 100 grams

sugar - 5-7 tablespoons

fruits - 500-600 grams

salt - 1 pinch

water - 6-7 tablespoons

mint - for decoration

Ingredients for sour cream pancakes for Maslenitsa:

sour cream - 2 cups

wheat flour - 3 cups

egg whites - 5 pieces

butter - 50 grams

water - 1 glass

yeast - 30 grams

buckwheat flour - 1 cup

sugar - 1 tablespoon

milk - 1 glass

salt - to taste

Ingredients for pancakes stuffed with buckwheat porridge - pancake recipe for Maslenitsa:

To prepare the dough you will need:

water - 3 glasses

sunflower oil - 4 tablespoons

sugar - 2-3 tablespoons

salt - 1 teaspoon

yeast - 1 teaspoon

Flatbread in a frying pan - delicious healthy alternative to bread. In many national cuisines of the world, flatbreads take pride of place, and to this day they are the main type of 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 simple 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 that will tell you how to cook flatbread in a frying pan, and also offer various options for 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. The choux pastry is very flexible, 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:

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.
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.
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.
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.
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 a vegetable salad, a piece of boiled egg with herbs and mayonnaise, ham with cheese and a leaf of lettuce in a flatbread. 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. They use 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:

Add sugar, salt and soda to kefir. Let sit until the baking soda begins to foam. Melt the margarine. Add to kefir.
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.
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.
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.
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 will have a delicious, satisfying breakfast if you know how to make homemade flatbreads 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:

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.
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. You can learn how to make yeast dough from other recipes on the site. Any yeast dough for pies will do.
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.
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.
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 a 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:

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.
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.
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 pickled cucumber and boiled egg to sour cream. 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 can prepare a delicious dish from almost nothing in any situation:
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.

Flatbread is a snack that will never let us get bored. Why? Because it is enough to add one new ingredient to it, and we have the same delicious dish, but with a completely different taste. Examples usually include vegetables (asparagus, peppers, zucchini, artichokes), as well as fish, various cheeses and meats.

This dish is one of the most popular dishes of Mexican, Georgian and South American cuisine, which has settled in our homes. This is a delicious treat that you can also make at home. It is also an excellent base for preparing a variety of breakfasts, lunches or dinners.

These round pieces are simply multifunctional; they can be eaten with sweet additives, salty ones, or simply with soup and borscht. The big advantage of these delicacies is that they require just a little oil to prepare, and they are fried without fat, but they always come out golden brown and look like the famous tandoori lavash!

Tasty, varied and aromatic? It pleases with its simplicity and unusual combination of flavors. The flatbreads are so appetizing, especially in combination with hot sauce, that no matter how much you cook them, it will still not be enough.
And of course, don’t forget to cook them in a good mood. Then the flatbreads will turn out excellent and will have no equal.

Making flatbread dough using water and yeast

This flatbread recipe will save you when there is no bread at home and there is no time to go to the store. You can make it yourself in the shortest possible time and pamper your family with fresh homemade bread, and you can also easily prepare it at the dacha in the midst of a picnic. It is prepared without hassle in a very short time.

Components:

Water 0.25 liters.
Flour 0.5 kg.
Dry granulated yeast 1 tbsp.
Sugar 1/2 tablespoon
Salt 1/2 tablespoon
Three tablespoons vegetable oil (for dough)
Butter according to taste

First, pour water into the pan and set it on moderate heat. We heat it until it is just warm. Once the water is at the required temperature, pour it into a large bowl. Pour sugar, salt, yeast into it and add vegetable oil. Stir everything, cover the dough with a towel and place in a warm place for fifteen minutes until it rises.

When the time comes, crush them again and add flour to the mixture through a sieve. At the same time, stir the dough with a spoon; when it becomes difficult to help with a spoon, we continue the procedure on the table until our mass acquires a denser, tighter and non-sticky consistency.
Then we form a ball, put it back into the container, cover it with a towel and place it in a warm place for one hour.

When the time has come, sprinkle the table with a thin layer of flour, place the dough on it, knead it and distribute it into two or three equal parts.

Then we twist each lobe into a flagellum with approximately a diameter of five centimeters and cut them crosswise into pieces 2–2.5 centimeters wide.

Then, using a rolling pin, we make each piece of cake two or three millimeters thick

Place a frying pan without oil on low heat and wait until it gets hot. After about three or four minutes, we send the flatbreads there, but before that, be sure to shake off the excess flour from them, otherwise they will burn!

Fry until completely cooked on both sides, 1.5–2 minutes, or simply fry until small brown spots are obtained.

Cook other flatbreads in the same way until all the dough is completed.

While the flatbreads are still hot, spread a lot of butter on one side, cut into 4 pieces and let's go try our creation.

I haven’t met people who don’t like flatbreads, children especially adore them, and mine generally ask to make them almost every day. And every picnic in my family is not complete without these wonderful flatbreads.

These flatbreads in a frying pan are served “piping hot” in a warm version as a substitute for bread. Their taste and fragrant aroma are similar to homemade lavash. Cook with pleasure and enjoy!

If you love spices, thenit is possible to add to the dough, the spices used are those that are used when baking all kinds of bread: it can be nutmeg, cumin, cinnamon, cardamom, ginger, etc.

Simple flatbreads made with water without yeast

Everything ingenious is simple! Lenten flatbreads have been familiar to people since ancient times. To prepare them you only need water and flour. They are very popular as they can very easily replace bread. Despite the fact that the flatbread is a rather rough food, it is famous because it can quickly satisfy hunger.

Handmade bread is aromatic and hot, has a unique taste that is far from commercial “inflatable products”. The perfect taste of bread is obtained without the use of flavorings, you only need flour, water and salt.

Components:

One glass of water
2/3 teaspoons salt
500 g flour
2-3 tbsp sunflower oil

It is necessary to heat the water and dilute salt in it. Gently add flour and knead into a stiff dough. The dough should come out thick, but at the same time slightly sticky.

Generously sprinkle the table with flour. Place a lump of dough and knead it a little more in flour and roll into a ball.

Then divide into several equal parts, create balls approximately six to eight centimeters in diameter. Next, roll out the cakes with a rolling pin to a thickness of three to five millimeters, sprinkling with flour so that the cakes do not stick, but do not use a large amount of flour, otherwise they will come out as hard as rubber.
The exact amount of flour should be taken so that the cakes do not stick, but no more. The dough should still be somewhat sticky during the rolling process.

Having rolled out the first flatbread, you can start frying, and while the first one is frying, roll out the second one.

I usually fry flatbreads with almost no oil, in a Teflon-coated frying pan, and they come out like Arabic pita bread, as if baked.

In order to fry tortillas without oil, you need to heat a frying pan, coated with a little oil (this is only for the first tortilla). Place the flatbread in a frying pan, cover with a lid and fry over low heat until brown spots appear. Then turn the flatbread and fry the other side without covering it with a lid. It is advisable to butter the prepared flatbreads before they cool.

Round flatbreads with egg and cheese

A quick and delicious breakfast or snack can be prepared from kefir dough with cheese and egg and cottage cheese filling. Semi-finished products can be prepared in the evening, thus reducing the time in the morning. We can use any selected ingredients to prepare this delicious dish.

Components:

Kefir 1 glass
Wheat flour 2 cups
Hard cheese 250 gr
Salt 0.5 tsp.
Sugar 1 tsp.
Soda 0.5 tsp.
Eggs 4 pcs.
Homemade cottage cheese 150 gr
Green onions 0.5 bunches
Dill 0.5 bunches
Sour cream 2 tbsp. l.
Ground black pepper according to taste
Sunflower oil.

Kefir should be prepared in advance so that it is at room temperature. Next, add salt and sugar to the kefir and mix. Mix baking soda with flour and slowly pour into the kefir mixture. While the dough is still liquid, add one hundred grams of grated cheese. The dough should come out soft and sticky. While we are preparing the filling, cover the container with the dough with film.

For the filler, boil the eggs for no more than ten minutes, cool, peel and chop into cubes. Grind the green onion for the eggs. Grate the remaining cheese and mix everything. Salt and sprinkle with pepper to taste.

The cottage cheese should be ground.

Mix with egg filling, add sour cream and finely chopped dill. Mix everything thoroughly

Divide the dough into five pieces and form them into balls. The dough sticks to your hands, so we use flour. The number of balls depends on the size of the pan.

Roll out the dough into a flat cake. Place filling in the center.

Gather the edges of the cake towards the center and secure them with your fingers.

Then turn the seam side down and carefully roll out the cake with a rolling pin.

Place the flatbread in a hot frying pan with butter and fry over medium heat. Then turn over to the side where the seam is, reduce the heat, cover with a lid and fry on the other side until cooked (about 2 minutes).

Place the fried flatbreads on a plate covered with a napkin to remove excess fat. Serve hot. This is a great and quick breakfast.

Love yourself and pamper your loved ones with delicious, homemade, fragrant food.

Flatbread with cheese in Abkhazian style in a frying pan

How do you feel about making flatbreads with cheese in Abkhazian style? I recommend you a detailed method in which I outline all the operations for preparing such baked goods.

This is a thin large flatbread made from tender yeast dough filled with melted suluguni and cheese topping. What could be better and more appetizing for a cheese lover than this wonderful pastry? The advantage of this type of flatbread is that it should contain only two components, dough and cheese.

Components:

Warm water – 1/4 cup,
Dry yeast – 1/4 tsp,
Sugar - half a tsp,
Salt - one tsp,
Matsoni - one glass,
Flour – 400 grams,
Sunflower oil – 50 ml.,
Butter - 100 gr.,
Suluguni cheese - about 500 gr.,
Garlic - 2-3 cloves,
Egg – 2 pcs.

For the dough, we need to mix warm water, dry yeast, add prepared sugar, stir salt and leave for twenty minutes. After the reaction begins, you need to add kefir and yogurt to a large container. Add the starter and slowly stir in the flour. Knead the dough until a homogeneous mass is formed. Adding a small amount of sunflower oil to the mixture will eliminate the dryness of the product and make it soft. After this operation, the test needs to stay in a warm place for an hour. During this period of time you can start making filler.

It is not possible to find the correct cheese for khachapuri on sale, for this reason you will need existing varieties. They need to be grated. Varieties of cheeses can be combined in different proportions and, if desired, mixed with finely chopped herbs. You can add grated garlic to it to add a little spicy flavor, and two eggs. Mix everything until smooth.

When everything is ready, you can turn on the oven and prepare the flatbread for frying. Pieces of dough should be divided into parts, then rolled into rounds. In the center, without skimping on the dressing, place a handful of grated cheese with spices, then secure the edges to make a bag.

After this, thoroughly roll it out again into a thin layer. In Abkhazia, an exemplary housewife will be a girl who is able to make a circle of dough with a filling of extremely thin thickness and a perfectly round shape. Then we can fry. While one area is frying, cover the pan with a lid, which allows both sides to cook at once.

Abkhazian-style khachapuri with cheese is served hot with fermented milk drinks and spicy sauces. Before this, the cakes are greased with butter.

Plus, this is a great idea for dinners with friends. And don’t forget to top everything off with herbs and cheese.

Kefir flatbreads with meat and herbs

The flatbreads come out fragrant, golden in color, with crispy edges, and in the middle - a lot of juicy additives. It’s simply impossible to tear yourself away from them!

Ruddy and delicious kefir flatbreads with a fragrant and rich center will delight even the most discerning connoisseur of good cuisine with the homemade aroma and taste. The cooking method is very easy and suitable for cooking yourself. The dough will not be yeast-based, and this will significantly reduce the cooking period. After all, it is possible to fry flatbreads with the contents inside after the dough has been kneaded.

Components:

Kefir or yogurt - 250 g;
Flour - 500 gr;
Chicken eggs - 1 pc.;
Salt - ½ tsp;
Soda ‒ ½ tsp;
Minced pork - 400 gr;
Dill and parsley - to taste;
Onion - 2 pcs.

To prepare the dough, first beat the egg, pour in kefir or yogurt, add salt, stir until smooth.

It is necessary to achieve such a state that it does not stick to your hands.

Making the content. Chop the onion as convenient for you. Add onion porridge and chopped herbs to the minced meat. Mix, add salt and pepper to taste.

To create the scones, divide the dough into peach-sized pieces. Roll each into a thin circle approximately 15 cm in diameter. Place a tablespoon of minced meat on one half of the flatbread in an even layer, not reaching one centimeter from the edge.

Cover the contents with the other half of the cake and secure the edges. It turns out we have a pie that looks like a cheburek.

Fry the flatbreads with filling on different sides over low heat in heated vegetable oil until the desired color. Over medium heat, fry the tortillas on the first side, cover them with a lid. As a result, we purchase a whole stack of fragrant delicacies.

Cooked flatbreads with meat and herbs are best served with tomato juice. They are excellent both warm and cooled.

Oatcakes with raisins

Soft oatmeal cookies with a delicate vanilla aroma and lots of raisins. The flatbreads are easy to prepare, so even a novice cook can handle them!

Components:

Oatmeal half a glass
Kefir half a glass
A pinch of salt
Vanillin 1.5 g
Sugar half a glass
Raisins 2 handfuls
Wheat flour 2 cups
Soda 1/4 tsp.
Chicken egg 1 pc.
Butter 80 g.

Pour kefir over oatmeal, mix and set aside for ten minutes.

Melt the butter without bringing to a boil. Cool slightly.

Raisins should be washed under water, pour boiling water over them, set aside for five minutes, then drain the water.

Add egg, sugar, soda, a pinch of salt, butter and vanilla to the mixture of oatmeal and kefir, mix thoroughly.

Pour flour into the dough and mix again. The dough should come out quite thick.

Lastly, add the raisins. Place the dough on a greased baking sheet, about one tablespoon at a time, 2-4 cm apart. Use a spoon to shape the cakes into a round shape. Place in an oven preheated to 190-200 degrees Celsius for 20 minutes. The cookies should brown, but remain soft and airy.

The taste of the flatbreads will become brighter if you add not only raisins, but also other dried fruits and nuts. The top of the cooled cakes can be sprinkled with cinnamon or powdered sugar through a strainer.

Potato cakes in a frying pan

After trying Georgian flatbread once, I decided to make it myself. This is an indispensable dish of Georgian cuisine, which can be fried in a frying pan or baked in the oven. Also, flatbreads can have a variety of fillings, in our case it is potatoes.
For the first time I am happy with this result, I don’t know if my khachapuri is Georgian, because I’m not familiar with Georgian cuisine, but it was delicious, and I will definitely make other options and recommend you try it.

Components:

Potatoes 1 kg
Chicken eggs 2 pcs.
Flour 300 gr
Boiled sausage 300 gr
Suluguni cheese 300 gr
Sunflower oil for frying

For the dough, boil the potatoes in salted water

Pour out the water and make a puree

Let it cool until lukewarm, beat in the eggs and stir thoroughly

Sift the flour and add little by little to the puree, stir until smooth. The dough may stick a little to your hands.

Cut the sausage into thin half-rings; you can also use ham instead of sausage

Suluguni cheese cut into the same semicircles

Divide the dough into an equal number of pieces. Roll out oval shaped cakes

Place a piece of sausage and cheese on one side

Cover the filling with the other side of the dough and seal the edges

Fry the flatbreads in a hot frying pan with butter until golden brown on both sides

Place the finished flatbreads on a paper towel to remove excess fat.

Serve the prepared flatbreads hot with vegetables or salads.

Stay healthy!

If you want flatbreads with melted cheese, place them in a hot, dry frying pan, cover with a lid and cook over low heat until the cheese melts. Alternatively, place the tortillas on a baking sheet and place in a hot oven until the cheese melts.