Instead of regular bread, I recommend making quick flatbreads in a frying pan.

by Chief Milkman

Categories:

• Hastily
• Pies and scones

I think many of you have once encountered a situation when you look into the bread bin, and there is a semi-dry crust, which is clearly not enough for lunch for the whole family. I really don’t want to go to the store, but time is already running out. How do you get out? For example, I got used to making homemade flatbreads instead of bread - while they are fresh, they fly apart like fried pies. And I just heat up the cooled donuts, and they look like they’re piping hot again.

The most convenient way to cook these flatbreads is in a frying pan - you don’t need to preheat the oven and wait a long time. They bake very quickly - just have time to turn them over to the other side and lay out a new batch to fry.

Fluffy flatbreads instead of bread in a frying pan: recipe with kefir

Ingredients:

• premium wheat flour – 200 g;
• chicken egg – 1 pc.;
• kefir – 150 ml;
• odorless sunflower oil – 50 ml;
• granulated sugar – 1 tsp;
• salt – 0.5 tsp;
• soda – 0.5 tsp.

Instructions on how to fry:

1. Heat kefir to about 30 degrees, add soda. Pour the mixture into a bowl with sifted flour.

2. Add egg, salt and granulated sugar to kefir.

3. Pour in the oil. Stir everything well.

4. Knead the dough. It should turn out homogeneous and non-sticky. Form it into a ball, cover with a napkin and set aside for 15 minutes.

5. Dust the table with flour and grease your hands with sunflower oil. Divide the dough into 4 parts. Form each quarter into a disk approximately 10-12 cm in diameter. You can make larger cakes - then the dough will need to be divided into 3 or 2 parts.
6. Heat the remaining sunflower oil in a frying pan. Carefully place the flatbread and fry for 4-5 minutes. During this time, the dough should rise and become covered with bubbles. You can also cook the flatbreads in a dry frying pan, then they will turn out a little denser.

7. Turn the cake over with a spatula. Fry it on the other side for another 3-4 minutes. Remove the hot flatbread from the frying pan onto a plate and proceed to frying the next one.

Serve as an independent dish - with sour cream or sour cream sauce with the addition of garlic, dill, green onions and other herbs. Can be eaten with soup or borscht. If you place the tortillas in a bag and refrigerate, they will be soft and fresh for 2-3 days.

Cannoli

Image: WOJCIECH KURDEK / Shutterstock

Traditional Sicilian dessert with curd cheese and berries. It's just much easier to prepare.

Ingredients

• two flatbreads;
• olive or coconut oil;
• fruit jam or 100 g of berries to your taste;
• whipped cream;
• 30 g powdered sugar

Preparation

Preheat the oven to 180 degrees. Cut each flatbread into four square pieces. Fold them by connecting opposite corners. To make them stick together, lightly moisten the corners with water. Grease the resulting tubes with oil and place in the oven for 15 minutes.

For the filling you can use ready-made berry jam. Or you can cook it yourself. To do this, mash the berries with a fork until pureed. Strain through a fine sieve to separate the puree from the seeds. Place the berry mixture on the stove, bring to a boil and cook over medium heat for 15 minutes. Remove from the stove and cool: to speed up the process, transfer the filling from the pan to a plate.

Using a mixer, mix the jam with the whipped cream and powdered sugar. Fill the tubes with this filling. Garnish the dish with syrup, powder, fresh berries or fresh mint.

The number of recipes with flatbreads from MISSION is endless. Fill them with whatever you have in the fridge, turning them into delicious snacks and lunches, creative desserts and gourmet party appetizers.

It will be delicious

How to quickly fry simple flatbreads using water and soda (without yeast and eggs)

Ingredients for 8-10 flatbreads:

• wheat flour – 350-400 g;
• baking soda – 1/2 tsp;
• table salt – 1 tsp;
• odorless vegetable oil – 50 ml;
• warm water – 200 ml;
• oil - as much as needed for frying.

How to make dough and bake:

1. Sift the wheat flour into a large bowl. Mix with baking soda and salt. Form the dry ingredients into a mound with an indentation in the middle. Pour oil and warm water into it.
2. Knead the dough first with a spoon, then with your hands. It should turn out quite thick and plastic. Cover the bowl with the dough with cling film and set aside to mature for half an hour.
3. Turn the dough out onto a floured work surface. Cut into 8-10 equal pieces. Form each piece into a ball and then roll it into a thin circle (3-5 mm). Select the size to match the diameter of the frying pan.
4. Heat vegetable oil. Place the flatbreads in the pan one at a time and fry for 3-4 minutes on each side over medium heat.

Transfer the golden flatbreads from the frying pan to a paper towel to remove excess oil, and after a couple of minutes, transfer them to a plate and serve immediately. Flatbreads are good as a bread substitute for first courses, as a base for sandwiches, or for spreading with pate or cream cheese.

More on the topic:

The best recipes for delicious dough for super fluffy fried pies

How to fry rye flatbreads in a frying pan

Delicious bread made with yogurt can replace bread. They go well with salted fish and first courses. Cooking takes only half an hour. I baked these wonderful and delicious flatbreads today! I really regret that I didn’t do this earlier!

Required Products:

• Rye flour – 230 g
• Natural yogurt – 200 g
• Sugar – 2 tsp.
• Salt – 2/3 tsp.
• Baking powder – 1.5 tsp.
• Olive oil – 2 tbsp. l.

Preparation.

Add salt, sugar and baking powder to a deep bowl with flour. Mix.

Pour natural yogurt into a separate container. You can use kefir instead. Add olive oil and stir. Add the flour mixture in portions, while stirring.

Knead the dough with your hands until it becomes slightly sticky.

Cover with cling film and set aside for 25 minutes.

Sprinkle the work surface well with flour. Lay out the dough, make a rope out of it and divide into 6 equal pieces.

Roll out each part to a thickness of 0.8-0.9 mm.

Cover the baking sheet with parchment paper and place the resulting cakes on it. Each one needs to be pierced with a fork in several places.

Heat the oven to 220 degrees and send the flatbreads to prepare.

Bake at 220 C - 15-17 minutes. A golden crust should form.

They can be eaten either warm or already cooled.

How to fry rye flatbreads. Source

Bread cakes made from flour and water in a dry frying pan - bake in a hurry

Ingredients:

• wheat flour – 200 g;
• salt - 0.5 tsp;
• dry aromatic spices (basil, oregano, garlic) - 1 tsp;
• water (boiling water) – 100 ml;
• vegetable oil – 1 tbsp. l. for dough + 1-2 spoons for forming flat cakes.

Step by step recipe:

1. Sift the flour into a deep bowl, mix with salt and dry spices. You can add fresh chopped herbs if desired - dill, parsley, etc.
2. Pour boiling water over the flour and quickly knead the dough using a spoon. Pour in the vegetable oil and continue kneading the warm dough - now with your hands.
3. Transfer the lump of dough to the table and knead for another 3-4 minutes. The dough should become elastic and leave your hands and table surface well. Form a ball, wrap it in cling film or put it in a bag, and let it rest for half an hour.
4. Roll the dough into a small sausage and cut it into 8-10 round pieces. Grease a large plate with vegetable oil, place the flatbreads on it and coat them with oil on all sides using a pastry brush. Cover with film and let stand again for a while. In this form, the preparations can be stored in the refrigerator for several days, and then taken out and fried as needed.
5. Heat the frying pan. Place the workpiece on the table and carefully stretch it into a circle of the desired size. The dough is elastic, soaked in oil - so it lends itself well to shaping.
6. Fry the flatbreads in a dry frying pan on both sides for 3-4 minutes. The heat of the stove is average.

The flatbreads taste like bread, but when cooled they will become crispy and brittle, like chips. While they are still warm, you can put them in a bag - then they will remain soft.

Similar Recipes

Curd pie "tender"

Nazuk

Curd envelopes made from chopped dough

Dietary school curd shortcakes

Yeast cakes with milk or water with dry yeast for soup

You will need the following ingredients:

• premium wheat flour – 500 g;
• dry yeast – 1 sachet (11 g);
• granulated sugar (or honey) – 1 tbsp. l.;
• salt – 1 tsp;
• water – 300 ml;
• odorless vegetable oil - 2 tbsp. l.;
• oil for frying flatbreads.

Step by step recipe:

1. Sift the flour into a deep bowl. Add dry yeast and salt here. Mix everything.

2. Heat the water to about 40°C, dissolve granulated sugar in it. Gradually add sweet water to the flour with yeast and salt and begin kneading the dough with a spoon. Pour in vegetable oil and continue kneading with your hands.

3. The finished dough should be elastic, smooth and not stick to your hands. You need to let it rise - to do this, cover the bowl with a napkin and put it in a warm place for an hour.

4. When the volume has approximately doubled, the dough is ready to use. Grease the table and hands with oil, transfer the dough to a work surface and divide into 8-10 identical koloboks. Leave them to rise a little.

5. Using your hands, knead and stretch each ball into a round cake. It’s good to heat the oil in a frying pan and fry the resulting donuts, one piece at a time, on both sides until golden brown.

Stack hot cakes. They can easily replace store-bought bread. They are also suitable for tea if you sprinkle them with sugar or powdered sugar, spread them with jam or condensed milk.

Triangles with tuna

Image: Azra H/Shutterstock

Ingredients

• 2 boiled eggs;
• 1 medium tomato;
• 150 g canned tuna (not in oil);
• 80 g hard cheese;
• 2 tbsp. l. yogurt or low-fat sour cream;
• 2 flatbreads.

Preparation

Chop the eggs and tomato and mix them with the tuna in one bowl. Add grated cheese and yogurt. Stir.

Cut the flatbread into three parts. Place the filling on them and wrap them into triangles. Fry in a frying pan until crispy.

Yeast-free flatbreads with milk and cheese - will replace bread for any dish

What we will cook from:

• wheat flour – 250-300 g (about 2 glasses);
• large egg – 1 pc.;
• cheese of any kind – 80-120 g (optional);
• milk – 120 ml (half a glass);
• vegetable oil for forming flat cakes – 1-2 tbsp. l.

Preparation:

1. Sift the flour into a large bowl.
2. Break the egg into a deep bowl and beat with a fork. Mix with milk. Add half a portion of flour and knead the dough with a spoon. If desired, add grated cheese and knead thoroughly.
3. Next, it is more convenient to work with the dough with your hands, for which you need to lubricate them with vegetable oil. Add the remaining flour little by little and knead into a thick, plastic dough.
4. Grease the working surface of the table generously with oil - then the workpieces will be covered with a layer of oil during the formation process, and they can be fried in a dry frying pan.
5. Place the dough on the table, roll it into a small rope, and then cut it crosswise into 5-10 round pieces. The more of these “piglets” you cut, the thinner and smaller in diameter the finished products will be.
6. Using a rolling pin, roll each circle into a round or oval shape. Thickness can vary from 3 to 6 mm. Prick the pieces with a fork or knife.
7. Heat a frying pan, place the tortillas and fry on both sides for 3-4 minutes until golden brown on medium heat. If the pieces were small, you can fry them in a large frying pan, 3-4 pieces at a time.

Serve flatbreads for lunch or dinner instead of regular bread, or use as a base for making appetizers. Before serving, you can sprinkle with herbs.

More on the topic:

Quick (lazy) khachapuri in a frying pan

Sweet flatbreads with kefir

A great breakfast scone recipe for the whole family!

You will need:
3 cups of flour, 200 ml of kefir, 4 g of soda, a pinch of salt, 3 tbsp.
sugar, 1 egg, vanillin on the tip of a knife, 80 g butter, 1 tbsp. powdered sugar. Preparation:

Sift the flour, add warm kefir, soda, salt, vanillin and an egg beaten with sugar. Knead the dough, cover with a towel for 10 minutes. Roll out the flatbreads up to 2 centimeters thick and fry until done. Sprinkle with powdered sugar before serving.

A quick recipe for making yogurt scones from Jamie Oliver

You will need:

• premium flour - 350-400 g;
• natural yogurt without additives - 150 ml;
• sea ​​salt - a pinch;
• baking powder - 1 tsp.
• butter - 40 g;
• garlic - 2 cloves;
• fresh herbs (basil, parsley, oregano, etc.) - to choose from.

How to do it at home:

1. Pour the sifted flour, baking powder, and a little salt into a bowl. Add yogurt, mix everything with a spoon. When all components are connected to each other. transfer the dough to the table and continue kneading with your hands. Once the dough is smooth, return it to the bowl, cover with a towel and set aside for now.
2. Chop the greens and peeled garlic cloves with a knife. You can also chop all this with a blender, but not to a homogeneous consistency, but to small pieces.
3. Melt the butter in a frying pan, add the mixture of garlic and herbs, and then immediately remove from the heat.
4. Return to flatbread dough. Divide it into 6 parts of equal weight (you can use a scale or divide by eye). Roll each piece into a round or elongated cake 2-3 mm thick. Make oblique cuts on top of the workpieces (5-6 pieces each).
5. Bake the flatbreads on a heated grill pan or regular frying pan; no need to use oil when frying. The oven must be over medium heat, 1-2 minutes on each side.
6. Pour the fried unleavened flatbreads with aromatic sauce.

That's it, now you can serve. Delicious baked goods, which you can prepare in 5-10 minutes.

Main differences and ingredients for dietary flatbreads

Diet flatbreads are simple to prepare, have a wonderful taste and moderate calorie content. The main ingredients for their preparation are flour, cottage cheese, eggs and additional additives that regulate the taste of flour products.

Now about each of the components in order.

Cottage cheese is one of the most commonly used ingredients when baking dietary flatbreads. It has a unique composition and effect on the human body.

Its advantages include:

• rich in essential amino acids;
• slow rate of digestion, due to which the feeling of fullness is extended for up to several hours;
• easily digestible natural milk fat;
• a large amount of calcium in its composition.

Cottage cheese can normalize the functioning of the gastrointestinal tract, improve the condition of intestinal microflora, and lower cholesterol levels.

In dietary baking, cottage cheese is used to increase the volume of the dough, and also as a low-calorie alternative to butter or margarine to give the dough elasticity and softness. Baked goods made from curd dough remain airy longer and become stale slower. For dietary flatbreads, low-fat cottage cheese with the lowest calorie content is used.

The second ingredient is flour. Of course, we are not talking about gluten-rich wheat, but about healthier types: oatmeal, buckwheat, corn, rye and chaff. If we are talking about dessert varieties of flatbreads, then it is quite possible to use mixed options from coconut and oat flour or from flaxseed and nut.

Comment! In Indian cuisine, chickpea flour is actively used, which is a storehouse of vegetable protein and is indispensable in sports nutrition.

In addition to flour, it is allowed to use oat and corn bran, which do not contain fast carbohydrates and at the same time have a beneficial effect on digestion processes. To improve the taste of flatbreads, bran is used not in its pure form, but in a mixture with some useful type of vegetable flour.

Oat bran is one of the main recommendations of Pierre Dukan, since, in his opinion, this product significantly speeds up metabolism.

Eggs increase the elasticity of the dough, “glue” all its components, create porosity, and improve taste. In dietary recipes, it is permissible to use only proteins, since they give the structure of baked goods the necessary softness. But yolks, on the contrary, are a source of animal cholesterol, which does not fit well into any diet. Quail eggs contain less cholesterol, so during the period of weight correction they can easily replace their chicken counterparts.

The most common additional additives are:

• flax seeds, chia, sesame;
• fresh greens and dry herbs;
• spices and sea salt;
• low-calorie cheese;
• vegetables (carrots, pumpkin, zucchini).

If you add filling to the flatbread, it can become a complete snack and help keep you feeling full for a long time.

Airy fried mini flatbreads made with eggs and water (without kefir)

Ingredients:

• flour - 250 g (you may need more or less, watch the consistency of the dough)
• water (slightly warm) - 70 ml;
• egg (category C-1) - 1 pc.;
• salt - 0.25 tsp;
• refined sunflower oil - 1 tsp. + for frying.

Recipe:

1. Add egg and salt to water in a deep bowl. Mix.
2. Gradually add flour and knead into a slightly sticky, homogeneous dough.
3. Add oil. Knead the dough. until it begins to easily move away from your hands and work surface.
4. Gather the flatbread dough into a ball and cover with a bowl or place in a bag. Let him rest for 15 minutes.
5. Place the dough on a floured table and divide into approximately equal pieces.
6. Form round cakes no more than 1.5-2 cm thick.
7. Fry in well-heated oil under the lid on both sides.

Remove the finished flour tortillas from the frying pan and transfer to napkins to get rid of any fat remaining on the surface. Then fold them into a pile and cover them so they don’t dry out. Serve them as bread or as a snack.

Popular low-calorie recipes

The recipe for flatbreads can be found in any national cuisine. Small changes in the composition will make this dish accessible even on a diet. You can also prepare flatbreads in different ways. Most often they are baked in the oven or fried in a dry frying pan.

With cottage cheese and onions

Curd and oatcake with onions is the ideal breakfast for an athlete. It contains virtually no fat, but at the same time it contains a large amount of protein, which is so necessary for an athlete during training. However, such a dish can energize an ordinary person for the whole day.

Calorie content – ​​75 kcal.

Used - 22 g / 2 g / 20 g.

Alternatively, the flatbread can be baked in the oven at 180°C. The dish is served with low-fat sour cream and chopped vegetables, such as tomato, cucumber and sweet pepper.

Turkish with cottage cheese and spinach

Flatbread with cottage cheese and spinach is a popular Turkish street fast food dish. It is famous not only for its taste, but also for its wide variety of fillings. Gözleme, the Turkish name for these flatbreads, is made from flour and water.

Calorie content – ​​152 kcal.

Used - 7 g / 1.4 g / 28 g.

In addition to cottage cheese, low-calorie cheese, herbs, stewed fish or meat (chicken) can be used as filling.

Carrots with cottage cheese

Light and bright flatbreads with healthy carrots will fit perfectly into the autumn menu. Instead of carrots, you can use pumpkin, zucchini or any other vegetable suitable for baking or frying.

Calorie content – ​​140 kcal.

Used - 9 g / 4 g / 18 g.

To prevent the tortillas from burning, you can cover them with foil or parchment for the last 10 minutes.

Comment! When warm, the baked goods have a crispy crust and a soft structure inside. When it finally cools down, it becomes equally soft both inside and outside.

With cottage cheese and herbs

This recipe for dietary flatbreads with cottage cheese is prepared with kefir, due to which the dough acquires a porous structure, while remaining soft and elastic.

Calorie content – ​​176 kcal.

Used - 9 g / 3.3 g / 27 g.

After frying, place the flatbreads in a dish and cover with a cotton towel to protect them from drying out.

With curdled milk

You can give the dough a softer taste using yogurt or fermented baked milk. Fermented milk products with natural starter culture are a safe alternative to yeast. They give baked goods the necessary fluffiness and softness.

Calorie content – ​​192 kcal.

Used - 8 g / 3 g / 37 g.

The thinner the dough is rolled out, the crispier the cake will be. The dish can be served with a sauce made from low-fat sour cream, garlic and herbs.

Curd with caviar

This dish can be not only an excellent breakfast, but also a good savory snack option. The choice of caviar is not significant.

Calorie content – ​​168 kcal.

Used - 16 g / 7 g / 10 g.

If desired, the cottage cheese from the filling can be replaced with soy cheese - tofu.

Fish with cottage cheese

As a filling for dietary flatbreads, you can use not only cottage cheese, but also more “serious” ingredients, such as meat or fish.

Calorie content – ​​95 kcal.

Used - 14 g / 2 g / 5 g.

Instead of an oven, you can use a microwave oven at the final stage.

Cooking cheese khachapuri cakes with sour cream in a frying pan

Ingredients:

• medium fat sour cream – 15-20% – 300 g;
• egg (cat. C-1) – 1 pc.;
• flour – 0.5 kg;
• butter (can be replaced with margarine) – 50 g;
• granulated sugar – 0.5 tbsp. l.;
• salt - a pinch;
• soda – 1 tsp.
• grated cheese (hard cheese, Suluguni, Adyghe, mozzarella) - 100-150 g.

Step by step recipe:

1. Melt the butter, cool, pour into a bowl.
2. Add sour cream, add salt, sugar, and beat in the egg.
3. Stir all products with a whisk, bringing the mixture until smooth.
4. Add flour mixed with soda in several additions (sift first). Add cheese.
5. Knead the dough and cover it with a clean kitchen towel. Leave for 30 minutes to mature.
6. Divide the dough into pieces (the quantity will depend on the diameter of the pan in which you will fry the flatbreads), roll them into balls. Roll out each ball with a rolling pin into a circle no more than 2-3 cm thick.
7. These cakes can be baked either in a dry frying pan or with the addition of vegetable oil.

You can serve khachapuri with tea or instead of baked goods.

Recipe PP cheese cake. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “PP Cheese Flatbread”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of PP cheese cake is 226.4 kcal.

• Serving = 215 g (486.8 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to make and store tortillas so that they remain soft and fresh for a long time?

1. Any flatbread will be softer if you fry it in oil rather than in a dry frying pan. This cooking method also produces a beautiful, crispy crust.
2. Try not to increase the amount of flour specified in the recipe. Even if the dough turns out to be a little sticky, you need to wrap it in film (put it in a bag) and let it lie for a while. Gluten will be released, and the mass will become more plastic and will stop sticking to your hands and surfaces. If you add too much flour, the cakes will become tough and rubbery.
3. After removing the finished cakes from the frying pan, it is recommended to place them under the lid (cover with a deep bowl). This way the dough will be additionally steamed and will remain tender for a long time.
4. It is better to store uneaten flatbreads in the refrigerator and reheat them in the microwave before serving. This way they will remain soft and always look fresh.

Quesadilla

Image: Timolina/Shutterstock

A traditional Mexican dish that's easy to prepare. All you need is cheese, any vegetables and meat.

Ingredients

• 300 g chicken fillet;
• small zucchini;
• 60 g onions;
• 100 g canned beans;
• 3 flatbreads;
• 100 g cheese.flatbread

Preparation

Cut the chicken into pieces, zucchini into cubes. Fry them with finely chopped onions. Add the beans and simmer for a few more minutes over low heat.

Place the filling on half of each tortilla and sprinkle with cheese. Cover with the empty halves and fry in a dry frying pan on both sides. Cut quesadillas in half or into thirds.

Main conclusions

Diet flatbreads are easy to prepare and very variable. This is the most convenient low-calorie snack option that you can quickly make at home or take with you on the road:

1. The recipe for diet flatbreads does not use wheat flour. It is replaced with more useful varieties or bran.
2. Cottage cheese in the recipe is an alternative to butter.
3. To make the cakes more fluffy, you need to add kefir and soda to the dough.
4. The filling can be based on soft cottage cheese, low-fat cheese, herbs, vegetables and fish.
5. Flax seeds or sesame are often used as additional ingredients.
6. Diet flatbreads are a complete meal (breakfast, snack).
7. You can replace the flatbreads with diet pies or baked pancakes.

Flatbread is a versatile option that can be prepared for work, school, or taken with you on a trip. The variety of fillings will allow you to create a dish that suits any taste.

How to make “Dietary flatbreads without flour”

1 Beat eggs with a whisk.

2 Add cottage cheese.

3 Add baking powder and salt.

4 Mix well.

5 Mix two types of bran.

6 Combine dry and liquid ingredients.

7 Take the dough with your hands and roll into balls slightly larger than a walnut. Place on a baking tray lined with baking paper.

8 Mash into flat cakes 5 mm thick. Bake at 200 degrees for 10-12 minutes.

Alternative recipes using the same products

An alternative to low-calorie flatbread can be dietary pies with unsweetened filling, which can also be used as a quick and satisfying snack.

Pies with cabbage

A classic of Russian cuisine is pies with cabbage. Instead of the standard butter dough and fried filling, you can use a recipe that is lighter in calories.

Calorie content – ​​132 kcal.

Used - 8 g / 3 g / 18 g.

To make the pies more rosy, you can gently brush them with milk.

Instead of cabbage, you can use onions and eggs, cottage cheese and herbs, boiled chicken breast with mushrooms or fish with carrots. One snack should not be more than 1-2 pies.

Oven-baked rye pancakes with zucchini

Baked pancakes turn out to be very tender due to the pulp of young zucchini and at the same time satisfying due to the presence of rye flour in the recipe.

Calorie content – ​​142 kcal.

Used - 5 g / 1.3 g / 28 g.

Serve the dish with fresh low-calorie sour cream or natural yogurt mixed with garlic, herbs and Khmeli-Suneli spices.