Whey flatbreads in a frying pan. Bread cakes made from whey dough. This dish can be prepared from a variety of types of dough.

Whey dough is plastic, does not cause difficulties during kneading and does not resist when rolling out. You can stretch the cakes to any desired diameter. For variety and flavoring, dried herbs, finely chopped fresh herbs are added or, as in my example, rubbed with garlic after baking.

Use store-bought whey or dispose of the remaining whey after collecting the curd at home. The thinner the cakes are rolled out, the shorter the baking time. Serve warm with soups, borscht, broths and with sweet tea.

To prepare flatbreads with whey in a frying pan, take the products according to the list.

Beat the egg with sugar and salt.

Pour in the whey and beat lightly.

Add flour and a portion of baking powder.

Knead a homogeneous elastic dough.

Divide the dough, for example, into 5 parts (for cakes with a diameter of 22-25 cm). Roll out each bun into a thin layer.

Place the mixture in a frying pan with hot vegetable oil. Bake whey cakes in a frying pan until golden brown on the bottom and bubbles appear on top.

Turn over and rub the still hot flatbread with a chopped garlic clove. Fry for about half a minute, transfer to a napkin, and rub the other side with garlic. Repeat the steps with the remaining koloboks.

Fresh whey, which remains after cooking, is very easy to use. Here are just the most famous recipes using whey: pancakes, okroshka, pies, buns, bread, and where there is bread, there are bread cakes. You need to put less yeast into flatbreads made with whey than if they were prepared with water, and you don’t need to add salt and sugar at all. For aroma and pronounced taste, use herbs or bake flat cakes unleavened, without additives, as in the proposed recipe. To ensure that the flatbreads have a golden brown crust, shortly before they are ready, they are brushed with milk or water with sugar, or before proofing, they are generously sprinkled with vegetable oil.

Cooking time: 1,5 hour.

Cooking method: in the oven .

Ingredients for 4 small flatbreads

• wheat flour – 3 cups
• whey – 1 cup (250 ml)
• yeast – 10 g
• vegetable oil – 3-4 tbsp. l.
• salt - a pinch
• sugar – 0.5 tsp.

Making flatbreads

1. 
   Mix yeast with salt and sugar. You don’t have to add salt, but it’s advisable to add at least a pinch of sugar so that the yeast starts working more actively.
2. 
   Pour in the whey, warmed to room temperature. Stir until the yeast dissolves.
3. Sift a glass of flour into the whey with yeast.
4. 
   Stir the dough with a spoon, kneading all lumps. Cover the dough and keep it warm for 20-30 minutes.
5. 
   This time will be enough to rise the dough (yeast works faster on whey than on water or milk). The dough should become liquid and rise 2-3 times. Small and large bubbles will appear on the surface and a characteristic yeasty smell will be felt.
6. 
   Stir the dough. Add sifted flour in parts. It may take more or less than the specified amount, it depends on the quality of the flour (gluten is always different). First stir the dough with a spoon, and when it thickens and becomes lumpy, place it on a floured table and continue kneading with your hands.
7. 
   A well-kneaded dough will be very soft (softer than bread dough), smooth and elastic. Roll it into a log, grease a bowl with oil and transfer the dough into it. Cover and leave to rise for an hour or a little more.
8. 
   In an hour, the dough will increase in volume 2-3 times.
9. 
   Now you need to knead the dough and divide it into 4 pieces.
10. 
    Using your hands, knead each piece of dough into a flat cake (about 1.5 cm thick). Transfer to a baking tray greased or lined with baking paper. Using a brush, brush the flatbreads with vegetable oil. There is no need to cover them; leave them at room temperature to proof for 30 minutes.
11. Preheat the oven to 180 degrees. Place the baking sheet with the tortillas in a hot oven and bake for 20-25 minutes. The edges of the cakes will brown, but the center will remain soft and tender. Bread flatbreads can be served warm or cooled with any dish instead of bread.
    
    
    Also try baking

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 for baking. 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 precisely this type of cookware that will be able to transfer maximum accumulated heat to our flatbreads and fry them quickly, evenly and with an appetizing crust. It seems everything is ready? Let's get started!

How to cook flatbreads in a frying pan?

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

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, adding the necessary ingredients and constantly adding flour to the desired consistency (the dough should be tight, not sticky). Keep in mind that depending on the quality of the flour, its quantity will fluctuate.
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 to the table instead of bread or sweets for tea, in its 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! The usual classic dough is kneaded with water and flour. Nothing prevents you from mixing cheese or herbs, flax or sesame seeds into it, adding sugar or, on the contrary, finely chopped garlic.

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

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

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

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

2. Flatbread in a frying pan with cheese

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

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

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

3. Cheese cakes with kefir in a frying pan

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

To prepare, take:

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

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

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

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

4. Tatar flatbreads

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

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

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

5. Potato cakes in a frying pan

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

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

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

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

6. Unleavened flatbread in a frying pan instead of bread

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

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

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

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

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

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

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

8. With milk without yeast

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

9. Flatbread in a frying pan with herbs

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

In addition to water and flour, take:

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

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

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

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

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

11. Corn flour cakes

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

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

12. Indian flatbreads

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

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

13. Oatcakes in a frying pan

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

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

14. Rye flatbreads

And here’s another version of spiced bread for vegetarians who are losing weight and simply want to diversify their diet. For a glass of rye flour you will need half the amount of water, 2 tablespoons of butter, salt, paprika, your favorite herbs and green onions. Mix all the ingredients and make thin rye pancakes from the finished dough.

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

15. Rice cakes

Lovers of healthy eating will also find flatbreads made from rice flour (preferably coarsely ground). They are called tirimgubi and are prepared in the classic way - in boiling water with the addition of eggs and butter.

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

16. Curd cakes in a frying pan

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

• cottage cheese;
• egg;
• butter.

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

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

17. With cheese in a frying pan

An excellent option for a quick snack on a weekend, while borscht is boiling and meat is stewing for a family dinner.

Take:

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

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

18. Onion cakes

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

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

19. Flatbread with meat in a frying pan

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

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

Filling: greens, spices, tomatoes or paste, grind bell peppers in a blender and add minced meat. Salt, pepper, add a little oil.

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

20. Sweet cakes

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

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

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

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

21. Honey cake

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

For a couple of glasses of flour, take:

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

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

22. Mexican tortilla

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

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

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

23. Tacos

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

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

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

24. Uzbek flatbread

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

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

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

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

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

I offer you a recipe whey-based flatbreads that are fried in a frying pan. This dish is very easy to prepare; even an inexperienced housewife can handle it. The resulting flatbreads are tasty, soft, with a golden brown crust. They go well with honey, jam or sour cream, and can also be served instead of bread for first courses. Whether you eat them hot or chilled is up to you to decide. One thing I know for sure is that many people will like cakes mixed with whey. I recommend trying it!

Ingredients

To prepare whey flatbreads in a frying pan you will need:

whey - 250 ml;

soda - 0.5 tsp;

sugar - 1 tsp;
salt - 0.5 tsp;

flour - 400-450 g;

vegetable oil for frying.

Cooking steps

Pour room temperature whey into a bowl.

Add salt, sugar and soda, mix well. The whey will turn white and foam - this is a reaction to the soda.

Add sifted flour little by little.

Knead a dense dough that does not stick to your hands. Place it in a bowl, cover with a towel and leave to “rest” for 30 minutes at room temperature.

After the time has passed, knead the dough and divide it into five equal parts. Roll each part of the dough into a flat cake about 0.5 cm thick. Make punctures across the entire surface of each flat cake with a knife or fork. Heat a frying pan with vegetable oil and place the flatbread.

Fry over low heat on both sides until golden brown (about 3-4 minutes on each side). Transfer the finished flatbread from the frying pan to a paper towel to remove any remaining oil. Fry all the flatbreads in the same way.

Very tasty, soft flatbreads, mixed with whey and cooked in a frying pan, can be served hot or warm. Although many people like them chilled.

Flatbreads go well with honey, sour cream or jam.

Bon appetit!