Quick & Easy Stuffed Pan-Fried Flatbreads

Simple, easy, made from ordinary products! For the whole family! Thin flatbreads in a frying pan made from dough with filling do not require special ingredients and a lot of time. Simple unleavened dough in boiling water and any filling according to your desire and taste! And they fry in a matter of minutes! Fast and easy!
cook time: 1h 30 min
Ruby Colston
Quick & Easy Stuffed Pan-Fried Flatbreads

Nutrition Facts (per serving)

211
Calories
8g
Fat
29g
Carbs
5g
Protein

Ingredients (9 portions)

Basic:

Vegetable oil 1 tbsp

For dough:

Water 200 ml
Salt 0.5 tsp
Vegetable oil 3 tbsp
Wheat flour 330 g

For filling:

Potato 420 g
Greenery 10 g
Salt to taste

Recipe instructions

Step 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.

Step 2

Step 2
Sift the flour to free it from possible unnecessary particles and saturate it with oxygen.

Step 3

Step 3
Pour boiling water into a large bowl, add salt and vegetable oil. Mix everything until the salt is completely dissolved.

Step 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.

Step 5

Step 5
Mix everything first with a spoon. Add the reserved flour as needed while kneading the dough with your hands.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10

Step 10
Wash the greens, dry them, chop finely. I have parsley, you can also use dill and green onions.

Step 11

Step 11
Combine cooled mashed potatoes with herbs and stir.

Step 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.

Step 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.

Step 14

Step 14
Spread 1 tbsp in a thin layer on one half of the cake. with a heap of filling.

Step 15

Step 15
Cover the filling with the other half of the tortilla, pressing the edges well.

Step 16

Step 16
To ensure an even and neat shape, use a pastry roller to cut it very close to the edge.

Step 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.

Step 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, each time greasing the pan with oil. You can fry two tortillas at a time if the size of the pan allows.

Step 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!

Additional rubrics

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