Crispy Onion Flatbreads in a Frying Pan

Ruddy, crispy, instead of bread — no one will refuse! Onion flatbreads are prepared from the simplest and most affordable ingredients that can be found in any kitchen. Due to special molding, they are obtained with a layered structure. These flatbreads can be served on a Lenten table.
cook time: 1h
Noah Merrick
Crispy Onion Flatbreads in a Frying Pan

Nutrition Facts (per serving)

212
Calories
4g
Fat
34g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt 0.5 tsp
Wheat flour (it may take more or less) 250 g
Water 120 ml
Bulb onions (small onion) 1 pc
Vegetable oil 1 tbsp
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make tortillas with onions in a frying pan? Prepare your food. The approximate amount of flour is given; it will need to be added during kneading and then during rolling. Use refined, odorless oil. Water — filtered or bottled.

Step 2

Step 2
Immediately start kneading the dough. How to make the dough? Sift flour into a bowl — this will not only remove possible debris, but also enrich it with air, which will improve the quality of baking. You can read more about flour and its properties in a separate article, link at the end of the recipe. Add salt to flour, stir. Make a hole in the center and pour vegetable oil into it.

Step 3

Step 3
Start kneading the dough with a fork, pouring warm water into the flour. I advise you to use warm water — it will be absorbed by the flour faster. Add water in portions, kneading the mixture after each. When it becomes difficult to stir with a fork, start kneading the dough with your hands. If it is very sticky, add more flour. If itʼs too steep, add a little water. Knead for a long time until the dough becomes homogeneous, soft and elastic. It took me about 10 minutes.

Step 4

Step 4
Gather the dough into a ball, place it in a bowl, and cover it with a towel. Leave the dough to stand at room temperature for 20-30 minutes. The flour will finally absorb all the liquid and gluten will develop in it, which affects elasticity.

Step 5

Step 5
While the dough is resting, prepare the filling. Peel the onion and chop it as finely as possible.

Step 6

Step 6
Wash the greens and dry them well, and then finely chop them with a knife. I used parsley, but whatever you have on hand will do.

Step 7

Step 7
Roll out the rested dough on a table sprinkled with flour into a thin rectangular layer.

Step 8

Step 8
Sprinkle chopped onions and herbs on top.

Step 9

Step 9
Roll the layer into a tight roll.

Step 10

Step 10
Cut the resulting roll into discs approximately 4cm wide.

Step 11

Step 11
Take the workpiece and place it vertically (cut side up) on a board dusted with flour. Roll the washer into a cake about 3mm thick. Make flat cakes from all the ingredients in a similar way.

Step 12

Step 12
Place a thick-bottomed frying pan over medium heat. Pour vegetable oil on it for frying. There should be quite a lot of it, then the cakes will turn out golden brown. Heat the oil well. Read about how to choose the perfect frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe. Place the flatbread on the pan.

Step 13

Step 13
Fry it for a few minutes on one side until golden brown, then turn it over to the other. Fry the tortilla on the back side, then remove to a plate covered with a paper towel — it will absorb excess fat. Fry all the tortillas in this manner. From this quantity of products, about 16 pieces with a diameter of ~8 cm are obtained.

Step 14

Step 14
Serve the flatbreads with any sauce — sour cream, tomato, yogurt or mayonnaise. Or eat them plain. They taste best hot, straight from the pan. Bon appetit!

Additional rubrics

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