Quick Dill Flatbreads in a Pan

Replace the usual loaf with fried bread tortillas! It happens that before starting a meal it turns out that there is no bread in the house. But I don’t have the time or desire to run to the store. Then this recipe will help you out. The flatbreads are ready in minutes. They can be served with first and second courses or eaten just like that.
cook time: 1h
Caleb Huxley
Quick Dill Flatbreads in a Pan

Nutrition Facts (per serving)

309
Calories
14g
Fat
34g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Wheat flour 240 g
Water 125 ml
Dill 50 g
Sunflower oil 1 tbsp
Salt 0.5 tsp

For frying:

Sunflower oil 50 ml

Recipe instructions

Step 1

Step 1
Prepare all the ingredients for the bread cakes. It is better to use sunflower oil — it will give the flatbreads a milder taste, while olive oil can give the dough a noticeable bitterness, which not everyone likes. Do not use cold water, but room temperature. Flour is needed of the highest grade.

Step 2

Step 2
Sift the flour through a fine sieve into a bowl. Add salt. Mix flour with salt.

Step 3

Step 3
Make a well in the flour. Pour water and sunflower oil into it. Stir the dough first with a spoon and then knead thoroughly with your hands. Kneading time may vary depending on the flour, from 5 minutes or more.

Step 4

Step 4
The result should be a homogeneous, elastic, non-sticky dough. If the dough turns out watery, then add another 1-2 tbsp. l. flour. You don’t need to add a lot of flour at once, otherwise the dough will turn out too dense and the cakes won’t be airy. What should the dough be like? The dough of the desired consistency easily comes away from the walls of the bowl and does not stick to your hands, but at the same time retains its elasticity.

Step 5

Step 5
Cover the bowl with the dough with a towel and leave to rest for 15 minutes.

Step 6

Step 6
Rinse the greens with water, shake thoroughly and dry. Then chop finely with a knife. In addition to dill, you can use any herbs to your taste: parsley or cilantro, or make a mix. Flatbreads can also be prepared without any greens at all or with any other filling to your liking.

Step 7

Step 7
Divide the dough into 3 equal parts.

Step 8

Step 8
Sprinkle the table generously with flour. Roll out each piece of dough with a rolling pin into a circle about 20 cm in diameter. Sprinkle each circle with chopped herbs.

Step 9

Step 9
Roll each layer of dough into a roll so that the greens are inside.

Step 10

Step 10
Cut the roll into 4 equal pieces. Practical advice! Next, I advise you to pinch the cut edges of the pieces so that the greens do not fall out of them. Flatten each piece slightly and give it a round shape, this will make it easier to roll out the dough.

Step 11

Step 11
Dust your work surface with flour again. Roll each piece again into a round cake with a diameter of 7-10 cm and a thickness of about 2-3 mm. In this case, all the greens will remain inside the dough and will not burn during frying. Shake off excess flour from the rolled out cakes, otherwise the flour will burn in the pan. The flatbread preparations turn out very beautiful: with different patterns of greenery.

Step 12

Step 12
Heat a little sunflower oil in a frying pan, but so that the oil covers the entire surface of the frying pan. Place the flatbreads and fry them over medium heat on both sides until golden brown. During frying, if the dough is prepared correctly, the cakes will begin to rise slightly and acquire air bubbles.

Step 13

Step 13
Transfer the finished flatbreads to a plate and serve. The flatbreads are delicious served hot, warm or cold. Bon appetit!

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