Herb-Packed Frying Pan Flatbreads

Thin dough and lots of filling! Simple, tasty, healthy! It’s very easy to cook flatbreads with herbs in a frying pan. They are fried without oil. This is a national Caucasian pastry with a lot of filling from different types of herbs. And in summer this range is especially wide! Donʼt miss the opportunity, try it!
cook time: 1h 30 min
Liam Carson
Herb-Packed Frying Pan Flatbreads

Nutrition Facts (per serving)

206
Calories
13g
Fat
17g
Carbs
4g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 235 g
Water 135 ml
Salt 0.5 tsp
Vegetable oil 1 tbsp

For filling:

Green onions 100 g
Lettuce leaves 80 g
Beet tops 85 g
Spinach 70 g
Sorrel 40 g
Dill 70 g
Parsley 20 g
Nettle g
Salt to taste
Vegetable oil 6 tbsp
Khmeli-suneli 2 tsp

Recipe instructions

Step 1

Step 1
How to make flatbreads with herbs? Measure out the required ingredients for the dough. You can take any vegetable oil without a distinct odor.

Step 2

Step 2
Sift the flour into a large bowl to remove any possible impurities and saturate it with oxygen. Thanks to this, the dough will be homogeneous and pliable. It may take you more or less flour than it did for me. Focus on the consistency of the dough. Read about the properties of flour in a separate article at the end of this recipe.

Step 3

Step 3
Add salt to flour, mix. Make a funnel in the flour and pour in water. Add vegetable oil to make the dough more elastic.

Step 4

Step 4
Mix everything first with a spoon.

Step 5

Step 5
Then knead the dough with your hands, adding a little flour if necessary. The dough should be homogeneous, dense, but not too steep. Wrap the dough in a towel or clean bag and leave on the counter for 30 minutes. During this time, the gluten will swell and the dough will become softer, more pliable and elastic.

Step 6

Step 6
Any type of greens and herbs, both wild and cultivated, are suitable for the filling. Depending on the types of greens, you can vary the taste of the filling. It is advisable that sorrel be present to balance the taste, and it is better not to use too spicy herbs (for example, basil, mint) so that they do not interrupt the taste of other herbs. For the most part, the taste of the filling should be neutral.

Step 7

Step 7
Wash all the greens and dry well. Finely chop each type of greenery, add suneli hops (or any spices to taste) and mix everything well. Do not add salt to the filling right away so that the greens do not release juice.

Step 8

Step 8
Knead the dough again, divide into 6 parts weighing approximately 60 grams. Roll into balls.

Step 9

Step 9
Place 2 servings of greens in a separate bowl, add 2 tbsp. vegetable oil, salt to taste, stir.

Step 10

Step 10
Roll each piece of dough into a very thin cake. At the same time, lightly dust the table with flour.

Step 11

Step 11
Place the filling in the middle of the rolled out dough. There must be a lot of filling; it will decrease in volume during baking.

Step 12

Step 12
Start pinching the dough from one edge in the center, bringing the edges of the dough together tightly. At the same time, lightly press the filling to force the air out of the cake.

Step 13

Step 13
Lightly press the connecting seam.

Step 14

Step 14
Heat a suitable sized frying pan. Place the flatbread on a dry frying pan. Fry it over moderate heat until golden brown. How to choose a frying pan, read a separate article at the end of the recipe.

Step 15

Step 15
Turn the flatbread over and fry on the other side until done. While the tortilla is frying, form the next one. Prepare all other tortillas in this manner.

Step 16

Step 16
Flatbread with herbs is traditionally served with any fermented milk products. They are good as an alternative to bread for first and second hot courses and just for a snack. Bon appetit!

Additional rubrics

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