Bread tortillas whipped up in a frying pan. Unleavened flatbreads in a frying pan

For the first and second, you can prepare unleavened flatbreads in a frying pan. Their recipe is so simple that even a child can handle it.

On home kitchen It’s quite simple to prepare, because everyone has food in the refrigerator, and the process itself takes very little time. But after just thirty minutes, you can please everyone with a real masterpiece - you will definitely like it.

How to bake delicious flatbreads in a frying pan

Over the years, since the invention of this wonderful bread substitute, many recipes have been invented: there are ones with yeast, and without yeast, and in the oven, and on a baking sheet, and just in a frying pan.

Chefs from various nations have brought their traditional touches of originality to this dish. At home, you can cook them for the first time simply in a frying pan.

In general, you don’t need so many products, and all of them can be found at home: water, wheat flour and table salt. This is the base of the recipe, but if desired, you can add more ingredients to make the flatbreads fluffy and soft. Most Popular:

• kefir;
• mayonnaise;
• milk;
• sour cream;
• fillings (salty or sweet);
• eggs.

How to make dough for flatbreads

Of course, the resulting dishes are different, however, they are prepared according to a similar principle. And if you don’t yet know how these delicious and simple dishes will turn out in the end, then it’s easy to remember a simple recipe.

If you constantly experiment with ingredients, then in the end you can find the ideal recipe just for yourself and delight your loved ones with delicious treats.

Flatbread made with water and flour in a frying pan without eggs

If you decide to make interesting bread, you will definitely like Indian “Puri”. They are shortcakes that need to be deep-fried. Of course, you shouldn’t make such buttery shortcakes every day, but sometimes you can treat yourself. The entire preparation will take you less than an hour.

You will need for 4 servings:

• about half a kilo of good flour;
• 150 ml of clean water;
• ½ tsp. salt;
• 1 spoon of any oil.

How to cook?

1. Pour flour into a bowl, pour water and oil into it. Mix until a dough forms that does not stick to your fingers. If necessary, flour can be added in small quantities. As a result, it should turn out dense and should be set aside for half an hour.
2. Next, you need to pour a lot of refined oil into a frying pan or, if you have one, take a deep fryer and set it to heat up. Divide the resulting dough into four equal pieces, roll it out or even it out with your fingers.
3. Fry each of them in turn on both sides, the cake should puff up - this is a sign that it is ready. After the cake is removed, it must be placed on paper so that excess oil is absorbed. Cool slightly and you can eat.

Lenten flatbreads

Fragrant shortbreads take many of us back to childhood. To make them fluffy, our grandmothers added baking soda to them, but today, you can do without it and get wonderful cakes. It will take about 40 minutes to cook.

You will need:

• 600-700 g wheat flour;
• partial cup of water;
• salt to taste.

How to do it?

1. Take the sifted flour and pour one-half of the particles into a container, then use your hand to make a depression in the center and pour it in salt water. Gradually, gently knead, adding the second half little by little. In the end, you should get it in your hands elastic dough.
2. Leave the latter under cling film for about thirty minutes. Cut into equal four pieces and roll each of them into circles. Heat a frying pan and fry the shortbreads until golden crust, half a minute on each side.

Flatbread in a frying pan without yeast

This option is perfect for borscht or soup. These shortcakes are dense and filling, and making them couldn't be easier. They will be a real salvation when you run out of bread at home. And the composition of the products is something that every person has in their home.

You will need for 4 servings:

• 600 g of sifted wheat flour and better grade flour;
• 200 gr. boiled water;
• dessert spoon of soda;
• a little store-bought citric acid;
• A little sea ​​salt;
• 90 gr. oils

Preparation:

1. In a bowl you need to mix flour (already sifted), soda, citric acid and boiled water. Knead this into an elastic dough, adding a little flour if necessary.
2. Form small cakes from the dough, shaped like pancakes, roll them out well or straighten them with your fingers. Heat the oil in a frying pan, place the pancakes and cover with a lid. Fry until a crust appears.

Yeast thick fried flatbreads

These fluffy flatbreads can be a great addition to any meal and can be customized with ingredients to make them extra special. Garlic sauce, parsley and any herbs, meat or anything else you like will work well.

It is important that the entire process will take less time than baking regular bread or buns, about 2 hours. If you are interested in simple tasty rounds, then the recipe is for you below.

What to take:

• half a kilo of any chosen flour;
• a glass of boiled water;
• 0.5 spoons granulated sugar or powder;
• 0.5 teaspoon of sea salt;
• oil (if needed).

Easy to prepare:

1. It is better to immediately take warm water and dissolve the remaining components of the recipe in it. After poaching, leave for 10-15 minutes. After this, you need to add a little flour and start kneading the dough with a spoon.
2. After it is ready, you need to cover it and it should rise within an hour. After this, you should roll it into a layer and cut into pieces. You need to fry them like American pancakes, in a completely dry frying pan.
3. At the end, when you remove them from the heat, brush them with oil and you can enjoy the deliciousness.

Shortbread made from rye flour

If you don’t really like regular bread, then you will definitely like these products. These unleavened shortcakes are perfect for burritos, shawarma and are suitable for combination with other interesting dishes, which consist of a filling wrapped in ready dough.

Rye flatbreads less calorie than wheat, so they can safely be called dietary.

What you will need:

• two glasses rye flour;
• a teaspoon of sea salt;
• a bunch of onions;
• dry paprika;
• sunflower oil.

Easy to prepare:

1. Knead the dough until thick. Divide what comes out into equal four parts, add paprika and herbs to the dough, add seasonings and spices if you want.
2. These cakes will be brittle, so you need to immediately throw them into a very hot frying pan and be extremely careful. Fry on both sides and cool slightly.

Flatbreads without yeast and with milk

Probably, many housewives would like to cook bread quickly, rather than spend hours on it. So, yeast-free flatbreads made with milk and flour can replace it very successfully.

It is very important that the wheat flour is good. They are best served with onions or chopped herbs. They will perfectly complement any meal, be it borscht or porridge.

What do you need:

• half a kilo of flour;
• cup fresh milk;
• spoon of sugar;
• salt;
• 3 tablespoons of oil (olive).

Preparation is simple:

1. The flour should be sifted, combine it with milk and other ingredients.
2. Coat your hands with oil to make it easier and knead. After the ball has turned out homogeneous, it must be divided into six even parts and rolled out into identical shortcakes. Fry in a frying pan without oil for a couple of minutes over low heat, otherwise there will be a lot of smoke.
3. When you remove the cakes, spread them with margarine.

Sweet flatbreads in a frying pan

If you prepare such simple flatbreads with sugar, then it is quite possible to serve them after lunch with tea, instead of cookies.

You need:

• 500 grams of flour;
• two hundred grams of vegetable oil;
• thirty grams of granulated sugar;
• half a teaspoon of salt;
• egg;
• two teaspoons of soda.

They are very easy to prepare, just like the previous ones:

1. Mix the main ingredient with water, oil and egg. Start kneading and leave for half an hour alone.
2. What you get should be divided into eight strips, sprinkle each of them with sugar and soda, brush with butter and roll into rolls. Heat a lot of oil in a frying pan and fry them.

Yeast flatbreads with filling

The good thing about this dish is that it’s easy to prepare, and the result will be a real deliciousness that you will definitely serve as an appetizer in the future.

These shortcakes turn out aromatic, juicy and appetizing, so everyone can enjoy them. If you don't want meat filling, you can take potatoes, onion rings, mushrooms.

What do you need:

• a glass of selected, better grade flour;
• dessert spoon of yeast;
• half a glass of water;
• half a teaspoon of salt;
• a teaspoon of melted honey;
• 1 onion;
• three hundred grams of mushroom filling;
• if you need oil.

Preparation:

1. You need to combine yeast with water and honey, and then add salt and flour. Set the dough aside for ten minutes. Prepare the filling from minced meat and finely chopped onion.
2. Again, divide the dough into two to four particles and roll it out with a rolling pin. As in pies, add the filling and make a seam. Cook in a frying pan with plenty of oil for 3-4 minutes on each side. Eat hot.

Shortcakes with whey

Very often, in magazines and on the World Wide Web, there are recipes for food made with kefir, but there are also ingredients that can be used to create other interesting dishes.

There is also one milk product, like whey, and you can quickly cook with it delicious shortcakes.

You need to take:

• a glass of whey;
• three cups of sifted flour;
• half a teaspoon of baking soda or baking powder;
• egg;
• two dessert spoons of sugar;
• a bunch of fresh herbs;
• salt.

Preparation:

1. Stir the whey, egg and sugar, and then add baking powder and the main ingredients. Knead everything, add greens and divide what comes out into as many parts as you like.
2. Roll out each future shortbread thoroughly and fry for two minutes.

Mayonnaise flatbreads

Anyone can make salty bread with mayonnaise.

For this you need to take:

• half a kilo of sifted flour;
• half a pack of soft spread or margarine;
• 2 medium chicken eggs;
• a pack of mayonnaise;
• a little sugar;
• a small spoon of soda.

Preparation:

1. You can use sour cream in the recipe, as well as other flour, if desired.
2. Crush the margarine with a fork, beat in the egg and mix well. Suppress the soda and mix with mayonnaise, then add to the previous mixture. Add flour to this mixture and knead the dough. Small cakes should be made from it. Fry and serve warm.

Flatbread with a surprise

This dish has the name “Khychiny”, and if you have tried them before, now is the time to cook them at home. The fillings are different, depending on the nationality, but they are all just small culinary masterpieces.

It is worth trying meat and cheese, as well as potato ones. They are juicy and smell very appetizing. You can eat a large number of them in one sitting.

And the components are simple, as always:

• three hundred grams of sour milk or kefir;
• a teaspoon of salt;
• three glasses of flour;
• a pack of butter (margarine);
• 3 grams of salt.

Preparation:

1. Knead this simple dough, then roll it out and bake in a frying pan for a couple of minutes until it has a nice crust.
2. Don’t forget to brush each of the shortbreads with butter, let it absorb and cool. Bon appetit.

Important to consider

Whatever type of flatbread you make, don't forget that you can always experiment and bring your own innovations to the dishes. So, you can truly get the culinary masterpiece you were striving for.

Flatbread in a frying pan can be prepared for any occasion. They go well with tea, decorate any picnic, or simply become a pleasant alternative to baked goods. The beauty of this dish is that it can be prepared from the most simple ingredients, even if the “inner world” of the refrigerator is not going through the best of times.

The dough for flatbreads in a frying pan is prepared with kefir, milk, whey, sour cream, etc.. For the most simple recipe Just plain water and flour are enough. Also, if desired, eggs, butter or vegetable oil, dry or fresh yeast are added to the flatbreads.

The flatbreads are good on their own, but with the filling they become even tastier and more interesting.. It could just be chopped greens, sausages, hard cheese or feta cheese, cottage cheese, etc. From spices you can take salt, black pepper and spices.

Fry the flatbreads in vegetable or butter on both sides until they have a characteristic golden color.. Many people prefer not to use oil at all, leaving the pan dry. The heat should be medium, and the pan should not be too hot.

Depending on the recipe, the flatbreads are served with various sauces or simply as bread. IN thin flatbreads You can wrap any filling using them like pita bread. It is recommended to serve this dish hot, as it becomes dry after cooling.

Secrets to making perfect flatbreads in a frying pan

Pancakes are a delicious alternative to store-bought bread that can easily turn into a snack or even a meal for a full lunch. It all depends only on the chosen filling, which can be very varied, just like the dough itself. Knowledge, how to cook flatbreads in a frying pan, will definitely help out in Everyday life, so there are a few simple notes to remember about this dish:

Secret No. 1. To make the cakes softer, after frying they need to be stacked on top of each other and covered with a warm towel.

Secret No. 2. The amount of flour indicated in the recipe should only be used as an approximation, since in reality you may need a little more or less. You should add it to the dough until it stops sticking to your hands.

Secret No. 3. If the scone dough is too stiff, simply thin it with a little clean water.

Secret No. 4. The flatbreads need to be rolled out to the size of your frying pan so that they are evenly fried on all sides.

Secret No. 5. Flatbreads can be fried without adding vegetable oil to the pan. This will make them not so rosy, but the calorie content of the dish will also decrease sharply.

Secret No. 6. It will be easiest to work with scone dough if you grease your hands and table vegetable oil.

Secret No. 7. Ready-made cakes can be greased with butter for more delicate taste. Moreover, this way they will stay fresh longer.

Flatbread with cottage cheese in a frying pan may turn out a little dry. Therefore, you should dilute the filling with juicier cheese. This will significantly improve the taste of the dish, and appearance will take care fresh herbs. Parsley, dill, cilantro and green onions will do. The cakes themselves will turn out quite fluffy and voluminous.

Ingredients:

• 300 g flour;
• 200 ml kefir;
• 2 tbsp. l. butter;
• ¼ tsp. salt;
• ¼ tsp. soda;
• 100 g feta cheese;
• 100 g cottage cheese;
• Fresh herbs;
• Pepper.

Cooking method:

1. Sift flour, mix with salt and soda.
2. In a separate bowl, combine kefir and butter and pour into dry ingredients.
3. Knead into a soft, elastic dough and leave it under a damp towel for 15 minutes.
4. Place the cheese and cottage cheese in one plate and mash everything thoroughly with a fork.
5. Add chopped herbs to the filling and a little ground pepper, mix again.
6. Divide the dough into eight equal parts, roll each into a thin flat cake.
7. Place the filling in the middle of the flatbread, gather the edges in the center and turn over with the join point facing down.
8. Gently roll out the flatbread again and fry for 2 minutes on each side.

Interesting from the network

To implement this recipe you do not have to make any expensive purchases. All the ingredients are very simple and affordable, but the flatbreads with them turn out quite tasty. Yeast will allow the dough to rise better, which will make the dish more appetizing, but you should also keep in mind that adding it increases the calorie content.

Ingredients:

• 300 g flour;
• 150 ml water;
• 10 g dry yeast;
• 200 g cheese;
• 2 tbsp. l. vegetable oil;
• Salt.

Cooking method:

1. Mix flour with salt and pour into a deep bowl.
2. Make a hole at the top of the slide and pour the yeast into it.
3. Gradually adding water, knead the dough and add vegetable oil to it.
4. Mix everything again and leave for 30 minutes to rise.
5. Place the dough on the table and knead it with your hands into a large flat cake.
6. Crumble the cheese and spread it over the entire surface of the dough.
7. Roll the flatbread into a thin, tight roll, then wrap it into a snail shape.
8. Once again, knead the dough into a flat cake using your palms, but not a rolling pin!
9. Fry the flatbread over medium heat until golden brown.

By adding to classic recipe A little sour cream can radically change the taste of the flatbread. Thanks to this simple ingredient, they become more fluffy and tender. Instead of water and sour cream, you can immediately use whey. Mixing the two types of flour also plays an important role. Experienced cooks It is advised to cook flatbreads in a frying pan only according to this principle.

Ingredients:

• 1 cup wheat flour;
• 1 cup rye flour;
• 500 ml water;
• 3 tbsp. l. sour cream;
• 1 tsp. baking powder;
• 1 pinch of salt;
• Greenery.

Cooking method:

1. Place the sour cream in a container with water and stir until smooth.
2. Add rye and wheat flour, baking powder and salt, knead the dough.
3. Chop the greens and add to the dough, knead it thoroughly again.
4. Divide the dough into portions and roll them into flat cakes.
5. Fry each flatbread in a frying pan without adding vegetable oil for 1 minute on each side.

Unleavened flatbreads can be served with any dish instead of bread. Such a replacement will certainly benefit the entire body, especially the figure. In this recipe, the tortillas are sprinkled with powdered sugar, thereby turning them also into light dessert for tea. If desired, this ingredient can be omitted, then the cakes will remain neutral in taste.

Ingredients:

• 3 cups flour;
• 1 tbsp. l. yeast;
• 50 ml vegetable oil;
• 30 g butter;
• 1 glass of water;
• 1 pinch of salt;
• 50 g powdered sugar.

Cooking method:

1. Heat the water, add yeast, salt and flour into it, knead the dough.
2. Leave the dough in a warm place for 40 minutes, then roll out into a thin layer.
3. Melt the butter and brush the entire surface of the dough with it, roll the dough into a roll.
4. Cut the roll lengthwise into 2 equal parts and roll each one again into a round roll.
5. Roll out the resulting circles into flat cakes and make a small hole in the centers.
6. Let the flatbreads sit for 10-15 minutes, then fry them in vegetable oil and sprinkle with powdered sugar.

Potato cakes go well with various sauces and can serve light snack before or during a meal. They are extremely simple to prepare; the recipe is somewhat reminiscent of potato pancakes. To make the dish even more aromatic, be sure to add Provençal herbs or any other dried herbs.

Ingredients:

• 4 potatoes;
• 2 tbsp. l. vegetable oil;
• 100 g flour;
• Provencal herbs;
• Salt pepper.

Cooking method:

1. Boil the potatoes, then peel them and mash them with a fork (you can grate them on a coarse grater).
2. Season the resulting puree with salt and pepper to taste, sprinkle Provencal herbs.
3. Add to potato dough 50 g flour, mix well and form into small balls.
4. Roll each piece in flour and roll it into a flat cake with a rolling pin.
5. Fry the flatbreads in a well-heated frying pan until golden brown.

Now you know how to cook flatbreads in a frying pan according to a recipe with a photo. Bon appetit!

Not all housewives love baking. Either the dough is not suitable, then the products are from the “wrong system”, then there is flour all over the kitchen... In general, it’s a headache, not a pleasure. But there is such a pastry that any housewife can do - it cooks quickly, requires a minimum of ingredients, can be sweet, salty, lean, yeast-based and will definitely appeal to everyone in the family. These are flatbreads in a frying pan. They can be quickly prepared when you run out of bread in the middle of the night or really want something for tea, if guests will arrive in 5 minutes and there is no time for delights, but you want to surprise. Simple flatbreads are good served as a first course, and options with clever fillings can be used as a full meal.

Probably every country in the world has its own National dish like flatbreads. These are khachapuri, shanezhki, tacos, tortilla, kystyby, chalpak, pita, matnakash, lavash, puri, patyr, katlama, matzo, focaccia... You'll break your tongue! And that is not all! Regardless of which of the recipes below appeals to you, remember one thing - half the success lies in the quality of the products.

1. The simplest flatbreads are made with water and flour with the addition of some salt to taste. Therefore, it is clear that special attention should be paid to the choice of flour. Be sure to take the highest grade from a reputable manufacturer. The flour should be dry and completely white, then the flatbreads will be tasty, soft, and appetizing.
2. Egg flatbreads turn out more rosy and acquire a slightly different taste. If you decide to add this ingredient, be sure to either reduce the amount of water or add flour so that the finished dough comes off well from your hands.
3. Don't skimp on quality cheese or cottage cheese if you want to use it in a recipe. Do not use so-called cheese and curd products. The first one does not melt and may taste bitter, the second one separates and crumples.
4. Most recipes call for frying in a dry frying pan, but some people fry their flatbreads in a large amount of oil. It can be either melted butter or sunflower. But it’s better to avoid margarine.

So, to prepare the most common flatbreads you will need:

• fine sieve;
• one large bowl and one or two smaller ones;
• beaker;
• rolling pin;
• pan.

Before kneading the dough, prepare all the ingredients that you will use in the process:

• sift the flour to remove any debris and “fluff” it;
• beat the egg;
• melt the butter;
• measure the required amount of liquid and bulk products;
• chop herbs and vegetables.

Pay special attention to the frying pan. Ideally, it should be cast iron, or, in extreme cases, just thick-walled. It is this type of cookware that will be able to transfer maximum accumulated heat to our flatbreads and fry them quickly, evenly and with an appetizing crust. It seems everything is ready? Let's get started!

How to cook flatbreads in a frying pan?

The process of preparing most flatbreads is extremely simple, since among all the peoples of the world this dish was primarily the food of the poor and workers - in general, those who had no time for delights.

1. Kneading Always knead the dough for flatbreads in a frying pan with your hands. To do this, pour some of the sifted flour into a large bowl and form a slide. Make a hole in the top with your fingers and pour water into it. Knead the dough by adding necessary ingredients and constantly adding flour to the desired consistency (the dough should be tight, not sticky) Keep in mind that depending on the quality of the flour, its quantity will fluctuate.
2. Rest. Shape the finished dough into a ball, cover it with a bowl on top and let rest for half an hour. At this time, sprinkle a thin layer of flour onto a large cutting board or directly onto the work surface of the table and place the frying pan on the heat.
3. Rolling out. Place the rested dough on the table and cut it into several pieces with a knife (depending on the diameter of the pan, quantity and type of dough). Make a ball from each part, sprinkle with flour and roll with a rolling pin into a thick pancake. Many housewives make smaller flatbreads by simply kneading the dough balls between their palms. They claim that it tastes much better this way.
4. Frying. In most recipes, frying is carried out without oil, so we quickly make flatbreads in a frying pan, distribute the dough evenly and immediately onto a hot surface. It takes from 30 seconds to a couple of minutes to fry on each side. An indicator of readiness is a dried edge, golden color and brownish “freckles” across the entire surface of the flatbread. If after frying there is a burn on the bottom of the pan, then it must be removed so that the next portion does not taste bitter or burn.
5. Innings. Place the finished flatbreads one on top of the other, like pancakes on Maslenitsa, and cover with a towel to keep them warm. Serve instead of bread or sweets for tea, in pure form or with sauces and preserves in small bowls.
6. Storage. Usually such deliciousness is scattered immediately at the table, but if there are too many flatbreads, they can be stored in the refrigerator for a couple of days. When they become a little tough, reheat them in the microwave before serving, sprinkling a little water on each one.

Flatbread dough (variations)

This dish can be prepared from a variety of types of dough:

• yeast or yeast-free;
• on water, kefir, sour cream, yogurt, whey;
• custard or mineral water;
• lean or rich.

It all depends on capabilities and preferences. Often there is half a glass of kefir or yogurt left in the refrigerator, which simply has nowhere to go. In this case, flatbreads are a great solution! Normal classic dough knead with water and flour. Nothing prevents you from mixing cheese or herbs, flax or sesame seeds into it, adding sugar or, on the contrary, finely chopped garlic.

1. Flatbread in a frying pan (recipe with kefir)

This recipe for flatbreads in a frying pan is good for those who love sandwiches. Neutral taste ready-made dish allows you to add a variety of fillings to it - from jam to salami.

For a glass of flour you will need 2/3 cup of kefir, an egg, a little baking powder, and salt. We will fry in a small amount of oil.

Beat an egg into a bowl with kefir, add salt and baking powder. Gradually introducing flour, knead an elastic, but not very tight dough and let it rest. At this time, grease the frying pan with oil and heat it up. We make the flatbreads relatively thin, but not to the point of sheet pita bread, and fry each side for a couple of minutes.

2. Flatbread in a frying pan with cheese

These flatbreads are probably the most famous and popular. This is traditional Georgian dish called khachapuri (it’s hard to read without an accent, right?) There are many options for how to prepare delicious khachapuri. Let's take the classic one.

Make a dough using water with yeast and sugar. When ready, add salt and egg, stir in flour. At the very end of kneading, add oil (up to 2 tablespoons), and leave the dough for an hour - let it rise. At this time, prepare the filling: grate suluguni or another cheese similar in taste, add a couple of eggs and melted butter.

Khachapuri is folded in different ways. You can pin them together like pasties, or you can use an envelope. Traditionally, they are made in the form of cheesecakes, placing cheese in the middle of the flatbread and covering it with the edges. Fry in oil for a couple of minutes, laying the filling down first.

3. Cheese cakes with kefir in a frying pan

Cheese can be added not only to the filling, but also to the dough. This option is a great idea for breakfast! It’s good to add a slice of ham to the filling of this flatbread.

To prepare, take:

• half a glass of kefir;
• cheese and ham 200 grams each;
• sunflower oil;
• salt, sugar and black pepper to taste.

We knead these flatbreads using kefir with the addition of baking powder. Mix finely grated cheese into the dough. It's good if it's piquant and not bland. For the filling, finely chop the ham.

We form large “dumplings” with ham filling and place them in a frying pan with sizzling oil. Fry both sides of the flatbreads for 4-5 minutes.

In principle, you don’t have to mix cheese into the dough, but mix it with ham and add it as a filling. You can make these flatbreads without filling, simply adding cheese to the dough.

4. Tatar flatbreads

In Tatarstan, of course, they couldn’t do without flatbreads either. Here they are called yuca and there are no special secrets in its preparation. Nevertheless, this is an excellent option when, in the winter cold, you really want something baked, but you don’t want to go to the store.

For one and a half cups of flour, take 100 ml of melted butter and milk, an egg, half a spoon of salt and twice as much sugar.

Beat the egg into a bowl and mix, add milk and butter to it. Add salt and sweeten. Knead the dough and leave it to rest as usual. Yuca is fried without oil for up to 2 minutes on one side and the other.

5. Potato cakes in a frying pan

And this recipe also came from Tatarstan and has been tested by more than one generation. These are ordinary Tatar flatbreads-yuki stuffed with mashed potatoes. In their homeland they were called kystyby.

Fry the yuca according to the recipe above, but prepare the filling in advance:

• boil potatoes with garlic and bay leaf;
• sauté finely chopped onion in oil;
• Prepare mashed potatoes with warm milk and onions (it should be spreadable).

Brush half of the prepared yuca with the potatoes and cover with the other half. Kystyby is ready!

6. Unleavened flatbread in a frying pan instead of bread

But such breads in India are called puri. Let's try to cook them at home, fortunately no tricky ingredients are required for this dish.

In addition to water and flour, for puri you will need:

• a tablespoon of butter (butter, melted);
• a glass of vegetable oil.

We heat the water, add salt and only after that we begin to knead the dough. Add pre-melted butter towards the end of the kneading.

Heat vegetable oil and fry thin puris in it, as if deep-frying. Before serving, place the finished crispy rounds on a paper towel or napkin so that excess fat remains on it and not in our stomach.

7. Lean flatbreads in a frying pan (without eggs)

And such flatbreads will be an excellent solution for those who are fasting. Take a glass of mineral water and one and a half to two glasses of flour. Prepare the dough by adding sugar, sunflower oil and salt. Grease a frying pan with oil and fry the prepared flatbreads. It’s good to add lean fillings to them: mushrooms, onions, potatoes, cabbage, jam.

8. With milk without yeast

Here is a wonderful example of how you don’t have to invent something to make it delicious. It is enough to take 1.5 glasses of milk, a couple of spoons of sour cream and butter, an egg and salt. Knead the dough - it will be soft and very manageable, form into flat cakes and fry in oil. Make them either thin or thick. If you wish, add sugar.

9. Flatbread in a frying pan with herbs

These flatbreads are good both instead of bread and as a snack.

In addition to water and flour, take:

• egg;
• greens (except dill and parsley, green onions and spinach are good);
• spices as desired.

Wash the greens and drain off excess water. You can grind it simply with a knife or in a blender. In the first case, pieces of greenery will be visible to the naked eye, in the second the dough itself will become a beautiful green color. Mix the egg and herbs into the dough, then fry the flatbreads in the usual way.

You can diversify this dish by preparing the filling from boiled egg, chopped greens and salted cottage cheese. In this case, place cottage cheese with herbs on each classic flatbread and close with the free edge (like a cheburek). Fry the same way.

10. Flatbread in a frying pan made of flour and water

Only Jews could have come up with such an extremely economical dish. Flour and water are the basis of a laconic recipe for the Jewish dish matzo. Mix a glass of flour with 100 ml of water, roll out the resulting dough into thin rounds, prick them with a fork over the entire area and fry until golden brown and brittle.

11. Corn flour cakes

However, poor Mexicans also prepared their authentic tortillas without adding exotic ingredients. Only the basis of their flatbreads is corn flour. When you can get the real thing, specially finely ground (Masa Harina) - great. If not, dilute with wheat and add a little oil.

For 2 cups of harina, take a little more than a cup hot water. Make the dough, let it sit and fry the tortillas in a frying pan without oil.

12. Indian flatbreads

Why, in India they weren’t particularly ceremonious with the preparation of flatbreads either. Here they are called chapatis and are made from regular wheat flour, but preferably coarsely ground. The secret is that when frying, they puff up as if they are about to burst, and if you open them, you can put any filling into the resulting “pocket”!

For two glasses of flour, take a pinch of salt and 100 ml of boiling water. Knead the dough well and let it mature for a couple of hours (you can even leave it overnight). Roll out the rounds of chapati dough to half a centimeter thick and fry without oil on both sides.

13. Oatcakes in a frying pan

And this is a recipe for losing weight. Something similar is prepared in Scotland for breakfast, but preferably in the oven.

Take cereals, grind them in a coffee grinder, but not into dust. For half a kilo of this flour, add a couple of tablespoons of wheat flour (it contains gluten, due to which the cakes will not “creep”). Knead the dough in boiling water with a little added oil. Make the rounds not too thin and fry in a frying pan coated with fat.

14. Rye flatbreads

And here’s another version of spiced bread for vegetarians who are losing weight and simply want to diversify their diet. For a glass of rye flour you will need twice as much less water, 2 tablespoons of oil, salt, paprika, favorite herbs and green onions. Mix all ingredients and ready dough make thin rye pancakes.

Be careful, the dough is not as tight as with wheat flour, and the finished flatbreads will be crispier and more crumbly.

15. Rice cakes

For lovers healthy eating flatbreads from rice flour(coarse grind is better). They call them tirimgubi and cook in the classic way - in boiling water with the addition of eggs and butter.

Tirimgubi can be eaten simply as bread, but try making a sauce for it using herbs, yogurt and finely chopped pickled vegetables.

16. Cottage cheese cakes in a frying pan

In Dagestan, such flatbreads are called miracles with cottage cheese. The dough for them is kneaded without excess - with water and flour, and for the filling you will need:

• cottage cheese;
• egg;
• butter.

After rolling out, start preparing the filling. To do this, fry finely chopped onion with salt in butter. Then add the egg and prepared onion to the cottage cheese. Place the filling on the flatbreads and close.

Such miracles are fried in butter until cooked. Ready and golden brown, they are smeared with sour cream and put in a bag so that they become soft - ready!

17. With cheese in a frying pan

Great option for a snack a quick fix on a day off, while borscht is boiling and meat is stewing for a family dinner.

Take:

• half a kilo of flour and cheese;
• a glass of kefir and baking powder;
• 2 eggs;
• vegetable and butter.

Beat an egg into a bowl with kefir, add butter and baking powder. Knead while adding flour. When the dough is resting, grate the cheese, add the egg and butter. Place the filling in the middle of the round dough, pinching its edges at the top, as in khinkali. These flatbreads are baked for a few minutes on both sides.

18. Onion cakes

They are made in Uzbekistan. Cheap and cheerful, but nevertheless not banal. In addition to water and flour, take a couple of onions, oil (preferably sunflower), salt, sugar, herbs and a small spoon of yeast.

Do yeast dough in the usual way and leave it to finish. Finely chop the onion and herbs and stir into the dough when ready. Fry the onion cakes in a small amount of oil until browned.

19. Flatbread with meat in a frying pan

In principle, many peoples make their own flatbreads with meat. But let's focus on Arab cuisine and their luxurious dish with minced meat called lahmajun.

Dough: make a hole in a pile of flour, add yeast and sugar and add some water, mix without mixing in the flour. After a quarter of an hour, knead the dough, add salt, add the remaining water and olive oil. Leave the dough for an hour to rise.

Filling: herbs, spices, tomatoes or pasta, bell pepper grind in a blender and add chopped meat. Salt, pepper, add a little oil.

Place thin flatbreads in a frying pan, spread minced meat on top and fry covered for up to 10 minutes. Chop the fresh herbs and sprinkle them over the lahmacun before serving.

20. Sweet cakes

Well, it's not at all surprising that regular flatbreads They were also made sweet in all countries of the world. In India it is roti, and among Jews it is almoishavena. For us, it’s just a sweet cake for tea.

Take a glass of flour egg, sugar 2 tablespoons and the same amount of butter, a pinch of salt, vanilla and cinnamon, baking powder.

Knead the dough and cut it into pieces, roll each of them into the thinnest translucent pancake. Sprinkle pancakes with sugar and roll into tight rolls. Twist a “snail” from each roll, and then roll it out again into a thin flat cake, which you will fry.

The finished flatbreads are sweet, crispy, and slightly flaky. Before serving, sprinkle them with cinnamon.

21. Honey cake

Another version of flatbreads that you won’t be able to drag children, and adults too, by the ears.

For a couple of glasses of flour, take:

• half a glass of milk (you can use water);
• honey 3-4 spoons;
• 1-2 eggs;
• half a spoonful of soda and salt;
• two tablespoons of butter;
• sesame and poppy seeds.

Mix all ingredients except the last two. Take half of the honey. Fry the sweet honey rounds in butter, place on a dish, pour over the remaining honey and sprinkle with sesame seeds and poppy seeds.

22. Mexican tortilla

These are traditional Mexican flatbreads, the recipe for which was allegedly borrowed from the Aztecs. At home they are prepared preferably from corn flour, but in our conditions wheat is quite suitable. Ready-made tortillas made from a mixture of wheat and corn flour get an interesting taste.

When kneading the dough in the classic way, take 50 grams of butter and grind it with flour. Add the resulting mass to the dough and add a little nutmeg for a spicy taste.

Rolled out tortilla pancakes should be thin - only 1-2 mm. Fry them for no more than a minute on one side and the other.

23. Tacos

Eating bread with all kinds of fillings is not our tradition at all, but, so to speak, a global one. Shawarma, lahmanjun and even pizza are classic examples of such dishes in different countries. In Mexico these are tacos. These are envelopes made from regular tortillas, prepared according to the recipe above, with juicy fillings and sauces.

For classic filling take minced meat, tomatoes, tomato paste, garlic, bell pepper, herbs, olives. We simmer all the ingredients. Before they have cooled down, fold the tortillas in half, then put the filling in them, sprinkle with herbs, and add lettuce leaves. Our tacos are ready.

The filling can be vegetables, beans, seafood, only shrimp, and so on.

24. Uzbek flatbread

The Uzbek flatbread is called Patyr. It has a characteristic shape and in its homeland is baked only in tandoor. They can often be found in ethnic restaurants, where they are served plump and large (about the size of a soup bowl), with a flattened center and taller edges. At home, patyr can be made in a tall cast-iron frying pan or in the oven.

For half a kilo of flour, take a glass of milk instead of water, 25 grams of yeast, 50 ml of butter, a little sugar and salt.

Prepare the dough by dissolving yeast and sugar in warm milk. While the starter is fermenting, add salt and butter to the flour. Knead the dough and leave to rest for an hour and a half. Cut the finished dough, roll out flat cakes from each portion, make a depression in the middle with your fingers and prick it with a fork. Grease the dough with oil and place in the oven for a quarter of an hour or a little more.

Patyr flatbreads can also be fried well in a tall cast-iron frying pan or in a slow cooker. When hot, it is best to put them in a bag or cover with a towel to keep them soft.

25. Flatbread in the oven

1. It is best to bake savory foods in the oven Uzbek flatbreads. Prepare them according to the recipe described above, baking them for ¼ hour at a temperature of 220-250 ºС.
2. Finnish ones are also good in the oven potato cakes. Prepare a dough of salted mashed potatoes with egg and flour. Form into flat cakes, brush with oil and place on a baking sheet. Sprinkle with Provençal herbs and sesame seeds, prick with a fork and bake until done. Serve with sour cream, mushrooms, curd creams with spices. Consolidation!
3. An excellent version of a sweet flatbread in the oven, the previously mentioned almoixavena. For 100 grams of flour, take the same amount of sugar and almost the same amount of butter, a couple of eggs, and cinnamon. Heat water in a deep bowl, add ghee and add salt. After boiling, carefully but quickly add flour, kneading the dough. Cool slightly, add eggs. Distribute the finished dough evenly on a baking sheet lined with parchment, sprinkle with cinnamon sugar and place in the oven for ¾ hour at 180º C. Tear or cut the finished almoixavena and serve with tea.

You can come up with many more different recipes for flatbreads, but even the usual lean one is an excellent replacement for bread, and with a piece of cheese on top it’s a complete breakfast, and spread with jam is already a dessert. This is truly a universal and simple dish that can be different every time and will appeal to all family members.

Very appetizing lean flatbreads that can be served with almost any dish instead of bread. A simple recipe for Lenten flatbreads is relevant not only for fasting people, but also for vegetarians.

Puff pastries that are fried in a frying pan are very tasty. They will help diversify your breakfast. These flatbreads can be sprinkled with sugar or cooked with onions.

A quick hot flatbread will make your Sunday breakfast much tastier and more varied. Products - minimum, pleasure - maximum :) I’m sharing the recipe!

Flatbread with cheese and herbs, prepared according to this recipe - delicious pastries national Caucasian cuisine. We prepare the dough using kefir, and prepare the filling from suluguni and fresh herbs. It turns out cool!

Indian flatbreads Naan has its place of honor in this kitchen. Surprisingly tasty and slightly sweet, naan flatbreads are different from our idea of ​​bread. Very tasty, I recommend trying it.

Cheese flatbreads in a hurry - an incredibly tasty and satisfying addition to tea. Prepare them, and your breakfast will become much brighter and more fun :) Fortunately, they are prepared very simply and quickly.

Flatbread with green onions- very easy to prepare crispy flatbreads. In our family they are served instead of bread. They go well with hot soups, and just crunching them is very pleasant.

A recipe for making homemade tortillas with simple ingredients: flour, oil and water.

Apple scones - unusual dish from regular ingredients. Everything you need for cooking apple scones You probably always have food at home - so why not cook it? :)

Recipe corn tortillas with black beans, spinach, corn and green onions.

They say that the simplest dish in the world is flatbread. Well, let's test this hypothesis - prepare a flatbread with herbs.

Recipe for flatbreads with onions and two types grated cheese- Parmesan and Cheddar.

Availability huge amount If you buy bread products in the store, it doesn’t hurt to prepare delicious homemade flatbreads in a frying pan. It's fast and tasty dish, which will appeal to adults and children.

Recipe for making corn tortillas with fried chicken, onion, cilantro, avocado and lime.

Recipe for making flatbreads from almond flour with apples, cinnamon, ginger and allspice.

You can also use the following as a filling for rolls: blanched and chilled asparagus; spinach leaves; ham; roast beef; sliced ​​into strips Bell pepper; boiled shrimp.

Recipe for tortillas with spinach, cheese and mushrooms. Serve them with your favorite salsa.

Soft, juicy flatbreads with bacon, Cheddar cheese and onions are perfect for... hearty breakfast. The tortillas can be reheated for a few minutes in the toaster - it retains the texture of the baked goods much better.

Recipe for making flatbreads with ground beef, ketchup, mustard, garlic and Cheddar cheese.

A recipe for scones made with fresh blueberries, vanilla extract and a topping of brown sugar, wheat flour and cinnamon.

The flatbread dough produces a very thin flatbread that is crispy on the outside and soft on the inside. This flatbread dough can be prepared for future use. And ready-made flatbreads can be “equipped” with different fillings. Tasty!

Yeast-free baked goods appeal to many people. If you are one of them, then I bring to your attention simple and quick-to-prepare flatbreads without yeast.

Chunky Flatbread Recipe chicken breasts, BBQ sauce, spinach, greens, baked bananas and Brie cheese.

Recipe for making wheat flour scones with fresh raspberries, ricotta and cream.

Cottage cheese flatbread with polenta - a very simple, rustic Moldavian dish traditional cuisine. This delicious and nutritious flatbread is prepared in just half an hour and from four ingredients - it couldn’t be simpler!

Coconut oil muffins recipe coconut flakes, Greek yogurt and vanilla extract.

Recipe for making flour tortillas filled with cream, eggs, Feta cheese, fried tomato and green onions.

Khychin is a delicious dish. Previously, the highest hospitality of the hostess of the house was considered to be an invitation “to the house.” This is one of the most honorable dishes in the list of flour dishes of North Caucasian cuisine.

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

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

Add the remaining flour and mix with a mixer.

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

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

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

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

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

These flatbreads are good for meat, fish, first courses...

Bon appetit!