Thin flatbreads in a frying pan made from dough with filling

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make thin flatbreads with filling in a frying pan? Measure out the required ingredients for the dough. Use unscented vegetable oil. Boil the water.

2. STEP 2

   

   Sift the flour to free it from possible unnecessary particles and saturate it with oxygen.

3. STEP 3

   

   Pour boiling water into a large bowl, add salt and vegetable oil. Mix everything until the salt is completely dissolved.

4. STEP 4

   

   Add flour to liquid mixture. Do not pour out all the flour at once, leave about 3-4 tbsp. Flour may need less or more than the specified amount, since it has different properties and qualities. It is better to add flour during the kneading process so that the dough does not turn out too tough.

5. STEP 5

   

   Mix everything first with a spoon. Add the reserved flour as needed while kneading the dough with your hands.

6. STEP 6

   

   The dough is soft, pliable, and does not stick to your hands. Wrap it in cling film and leave it on the counter for half an hour.

7. STEP 7

   

   The filling for the flatbreads can be made from boiled potatoes with herbs. This option is well suited for lenten and vegetarian menus. You can also use hard and/or any soft cheese for the filling, adding finely chopped herbs, cottage cheese with or without herbs. Stuffing made from fried minced meat will also be good.

8. STEP 8

   

   Cut the pre-washed and peeled potatoes into pieces and cover with water. Boil the potatoes in salted water until tender. If you make the filling in advance, you can reduce the cooking time.

9. STEP 9

   

   Drain the boiled potatoes and mash them with a potato masher until the lumps disappear. Cool the potatoes. To make this happen faster, you can transfer it to another bowl.

10. STEP 10

    

    Wash the greens, dry them, chop finely. I have parsley, you can also use dill and green onions.

11. STEP 11

    

    Combine cooled mashed potatoes with herbs and stir.

12. STEP 12

    

    Divide the dough into 8-9 equal parts. Cover the dough with a towel to prevent it from becoming crusty while forming the cakes.

13. STEP 13

    

    Lightly sprinkle the table with flour, roll out each piece of dough into a thin round cake with a diameter of approximately 18-19 cm.

14. STEP 14

    

    Spread 1 tbsp in a thin layer on one half of the cake. with a heap of filling.

15. STEP 15

    

    Cover the filling with the other half of the tortilla, pressing the edges well.

16. STEP 16

    

    To ensure an even and neat shape, use a pastry roller to cut it very close to the edge.

17. STEP 17

    

    Grease the frying pan with a thin layer of vegetable oil using a pastry brush. Over medium-high heat, fry the flatbread on one side until golden brown spots appear, about 3 minutes. While the cake is cooking, you can roll out the next one.

18. STEP 18

    

    Then turn the tortilla over to the other side and brown it the same way on the other side. Fry the remaining dough cakes in the same way, greasing the pan with oil each time. You can fry two tortillas at a time if the size of the pan allows.

19. STEP 19

    

    Serve the thin filled flatbreads warm. They can be an alternative to bread; you can serve them with sour cream or any sauce. Bon appetit!

Comments on the recipe

Testomania

10.09.2023

4.9

Thin pancakes made from dough and stuffed with potatoes were a success. When kneading the dough, I added a little more flour than in the recipe, making sure that the dough did not stick to my hands. After the dough had rested, it became even more pleasant to the touch, soft, at the same time docile, and stretched well with a rolling pin on a work surface dusted with flour. It's really easy to seal the edges of the scones using a roller, great tip! And the flatbreads turned out tasty and filling. Thanks for the recipe!