Baking dough in a frying pan - 666 cooking recipes

It’s worth clarifying that with some skill, you can bake anything in a frying pan. These can be donuts, gingerbreads, cookies, shortcakes, buns, flatbreads, pies, waffles, pies, pastries, cakes. Moreover, baking recipes can be both sweet and savory.

For these purposes, it is better to take a frying pan with a wide, flat bottom and a flat, smooth surface. Both old cast iron and modern ones with Teflon or other non-stick coating are suitable. Baking dough can be thick and dense, suitable for rolling out with a rolling pin. It can be liquid, aspic, or something in between. There is no special “frying pan” test. That is, if you bought, say, yeast or puff pastry at the store, you can cook it.

The only exception that exists is for fluffy sponge cakes, which require an even, continuous temperature without changes. This will not work in a frying pan on the stove - it will need an oven or a slow cooker. But the shortbread, puff pastry comes out very well. There have long been recipes for delicious honey cakes or “Napoleons” for a frying pan. You can make muffins or gingerbreads in the same way.

By the way, the simplest and fastest version of “frying pan” baking is recipes using thin pita bread. You can wrap any filling in it and decorate it in the form of rolls, envelopes, and layer cakes. If the frying pan comes with a heavy, tight-fitting lid, you can use it to bake kefir or sour cream cake layers more than two centimeters high. It is highly recommended to add soda or baking powder to the dough. Before pouring the dough, the surface should be coated with a thin layer of oil and sprinkled with flour.

When finished, assembled, a cake or pastry from a frying pan, coated with cream, is no different from those baked in the oven. Outwardly, they are also indistinguishable.