Quick and Easy Water Flatbreads

Very simple and easy, from ordinary products, for every day! Water flatbreads without yeast and without eggs can be a good substitute for bread. They can be served with any dishes and snacks. In addition, they are fried in a frying pan, which simplifies cooking, especially when there is no oven nearby — in the country, for example.
cook time: 1h 20 min
Nora Vaughn
Quick and Easy Water Flatbreads

Nutrition Facts (per serving)

268
Calories
7g
Fat
39g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Wheat flour 350 g
Water (hot) 200 ml
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to make flatbreads using water without yeast? Very simple. Prepare the necessary ingredients. Take the highest grade flour. Vegetable oil can be used olive or sunflower. But keep in mind that the oil you choose will slightly affect the flavor of the tortillas. I prefer aromatic unrefined sunflower oil.

Step 2

Step 2
Pre-boil the water and cool slightly. Dissolve salt in hot water.

Step 3

Step 3
Sift the flour into a bowl through a sieve. Please note that you may end up using more or less flour than I did. You can set a spoon or two aside to add as needed during the kneading process.

Step 4

Step 4
Make a well in the flour and pour hot salted water and vegetable oil into it.

Step 5

Step 5
Knead the dough first with a spoon while it is hot, and then, when it has cooled slightly, with your hands. At first the dough will stick to your hands, but as you knead, it will stop sticking. The dough should be elastic, soft and manageable, but at the same time slightly elastic. Focus not on the volume of flour, but on the consistency of the dough.

Step 6

Step 6
Wrap the dough in a bag or cover with cling film to prevent it from airing, and let rest for 20 minutes.

Step 7

Step 7
Divide the dough into 8 equal parts. I got pieces of 73-75 g. Roll each part into round balls.

Step 8

Step 8
Cover the dough balls again with cling film and leave to rest for 5 minutes. While you are working with one piece of dough, the rest should remain under the film.

Step 9

Step 9
Sprinkle the table well with flour so that the dough does not stick when rolling. Roll each ball into an even, thin round cake with a diameter of about 16-18 cm. Ideally, the diameter of the cakes should not exceed the diameter of the bottom of the pan in which they will be baked.

Step 10

Step 10
Place the flatbread in a dry frying pan preheated over medium heat and fry until browned. Then turn over to the other side and fry until charred.

Step 11

Step 11
Place the finished flatbreads on top of each other and serve immediately. To prevent the cakes from drying out, store them in a sealed bag for another 2 days. Bon appetit!

Additional rubrics

Related recipes