In principle, they are perfectly prepared both at home and in a field frying pan over hot coals. Therefore, on long hikes, experienced tourists prefer not to take purchased bread, which dries quickly and “blooms”, but flour. Mixing it with salt and water, after a quarter of an hour you can get hot fresh pastries for any meal.
Fried tortillas: what kind of dish?
The tortilla is popular all over the world and in one form or another is present in the cuisine of almost every nation.
The most common fried flatbread in Asia, where they are cooked mainly with yeast, as well as without it in the tandoor and other special devices, as well as in the Mediterranean and in America.
In Indian cuisine, the bannock dish is a flat piece of yeast dough fried in boiling oil. Bannock stayed in American cuisine, with some changes.
Tortilla, a flat round bread that came to Mexican cuisine from North American Indians, has a similar story. Tortilla is baked in a dry flat clay pan, and then stuffed with pepper, cheese, meat, sausages, eggs.
In the cuisines of the Balkars and Karachays, it is popular - a thinly rolled fried flatbread stuffed with potatoes and cheese or meat and herbs. Traditionally khychins were fried in a cauldron with boiling fat, but modern technology involves frying in oil in a deep frying pan. The closest "relative" of khychin is khachapuri. This dish Georgian cuisine, is a flat cake mixed with yoghurt with cheese filling fried in a frying pan. Khychin and khachapuri are a bit similar to Turkish fried flatbread with cheese and herbs - gozleme.
In Tatar and Bashkir cuisine, kystyby is considered traditional - a flatbread fried in oil with cereal or potato stuffing. This dish is also common among the Chuvash people.
In India and Nepal, as well as in some parts of Afghanistan, chapatis are prepared - unleavened dough fried in a dry frying pan and eaten by dipping in various sauces. It is a quick and cheap alternative to bread.
famous italian pizza in fact, it is also an ordinary thin dough cake with a variety of fillings. Traditionally, it is baked in a special wood-fired oven. At home, it is cooked in a gas or electric oven, but recently recipes are gaining popularity where pizza is cooked in a pan and even on a grill over smoldering coals.
AT mediterranean cuisine such a simple cake is known as. Classically, it was baked in the oven, but the modern recipe allows frying.
Mochi is a Japanese fried rice cake. A similar rice cake is found in Chinese and Korean cuisine. It is called shouzhubain in China, Chinese ones with green onions are especially good. In Korea, it is called tirimgubi. All of them are fried in oil or baked in a dry frying pan.
Unleavened Armenian bread - lavash - is also prepared by instant frying. Initially, it was cooked in a tandoor. Lavash is common not only in Armenia, but also in Iran, Afghanistan and other neighboring countries. Another kind of Armenian flatbread is a plump plump mantakash.
Georgian corn mchadi are served empty or stuffed with cheese, beans, onion and greenery.
Traditional Uzbek everyday obi-non and festive patyr are also varieties of fried bread cakes.
Used for different cakes different flour: wheat for pizza, khachapuri, patyr, mantakash, kystybyya and lavash, corn for tortilla and mchadi, rice for mochi, shouzhubain and tirimgubi.
Bannock and chapatis are made from any coarsely ground grain or arrogant grains.
For khychin, different types of flour are mixed - wheat, barley, rye, but more often I just use wheat.
Pita was originally prepared from wholemeal flour - coarsely ground grains of wheat, rye, barley and other cereals along with the shells; modern recipe includes predominantly wheat.
From rye flour they bake the Mongolian flatbread bortsok and the Finnish reykyaleipa.
Universal recipe: bread cakes with milk
Bread cakes in milk without yeast, eggs and butter successfully replace bread. Due to their neutral taste, they can be served with garlic for borscht or with honey for tea. You can cook such cakes in a few minutes, without proofing and long baking.
In this recipe, the cakes are fried in a dry frying pan, but if desired, they can be fried in a small amount of vegetable oil.
The list of ingredients is basic. If it is supplemented with fresh herbs or dried herbs, cheese, sesame seeds, we will get completely new tastes.
Bread cakes can be made the size of a coffee saucer or a soup bowl, whichever you prefer. They are quite soft with small air voids inside.
Recipe Information
- Type of dish: pastry
- Cooking method: frying
- Servings:10
- 30 minutes
Ingredients:
- milk - 150 ml
- soda - 0.5 tsp
- apple cider vinegar - 1 tbsp. l.
- salt - 0.75 tsp
- vegetable oil - 2 tbsp. l.
- wheat flour - 300 g.
Cooking method
The flour for cakes must be sifted to make the dough soft and tasty. Then you need to add salt and mix with flour.
For bread cakes, you can use fresh or slightly sour milk. The liquid should be poured into the flour. Then add vegetable oil and soda quenched in vinegar.
Need to knead soft dough. When it almost stops sticking to your hands, you need to cover it with a towel and leave it for 10 minutes. During this time, the flour will absorb moisture, and the dough will become more dense, elastic.
Divide the rested dough into 9-10 servings. Each piece must be rolled into a ball.
Sprinkle the table with flour or grease with vegetable oil. Each portion of the dough should be rolled out into a cake 2-3 mm thick.
Heat up the frying pan over medium heat. Bread cakes can be fried one at a time or several at once, depending on the size of the pan and the cakes themselves.
One side browns in 2-3 minutes. Then the cakes must be turned over and fried on the other side. Ready baked goods fold in a pile and cover with a towel to keep it soft.
- Can cook lean version- we leave the recipe for cakes the same, just replace the milk with water.
- If the dough is kneaded for sour milk, then you can not use vinegar. In this case, soda must be added to milk and mixed, and then poured into flour.
- If the tortillas are very puffy and unevenly toasted, prick several places with a fork before placing them in the pan.
- Wheat flour can be partially replaced with corn, buckwheat or oatmeal. However, in any case, wheat flour should be more than 50%.
- As an experiment, you can add sugar - you get delicious sweet pastries.
mexican tortilla
You can cook different dishes with tortilla.
If you wrap fried meat in it, canned beans and corn, baked Bell pepper, slices of tomatoes, you get a burrito.
If you wrap cheese, herbs and vegetables, you get an enchilada.
A Mexican flatbread with grilled meat and vegetables is called fajita.
But in essence, these are ordinary fried corn tortillas on water and flour in a frying pan.
Products:
- flour - corn and wheat - 150 g each
- hot water - 200 ml
- butter - 50 g
- salt - to taste.
Cooking:
- Sift both types of flour with salt in a slide with a recess.
- Pour in a little water, kneading the dough.
- Melt the butter and pour into the dough.
- Knead a smooth lump homogeneous dough and leave for half an hour covered with a napkin.
- Divide into 8-10 slices, roll out thin cakes and fry in a dry frying pan on both sides until bubbles appear.
- The bubbles need to be pierced and the tortilla turned over.
- Fry a little more.
Gozleme: Turkish Kefir Flatbreads
Gozleme is a great substitute for the usual pancakes for breakfast and a great addition to lunch or dinner at hastily.
Although if you don’t know the history of the dish, then these are just ordinary kefir cakes stuffed with cottage cheese and herbs.
They don’t even have to be cooked with stuffing - you can fry them without anything, and then grease them butter and submit.
What do you need:
- wheat flour - 400 g and a handful for sprinkling,
- slightly warmed kefir - ½ cup,
- warm water - ½ cup,
- fat cottage cheese with large grains - 250 g,
- greens (assorted) - 50 g,
- butter - 40 g.
- salt.
How to cook:
- Mix kefir, water and salt.
- Sprinkle flour, knead the dough and leave for half an hour.
- Salt the cottage cheese and combine with finely chopped herbs - dill, parsley, cilantro, oregano, celery.
- Divide the dough into 6-10 pieces, roll out very thinly.
- Put the filling and roll up, clapping along the seam with your hand.
- If there is an envelope shape, the filling should be placed in the middle; if there is a semicircle shape, the filling is laid out on one side.
- Gozleme should be baked in a dry frying pan. Brush each fried side with melted butter.
Rye cakes with sour cream
Such cakes are popular in Finland.
Sour cream can be substituted natural yogurt, kefir, yogurt, rye flour is complemented by its other types - wheat, barley.
Barley, by the way, can completely replace rye if necessary.
Ingredients:
- flour - rye and wheat - 150 g each
- sour cream or thick fermented milk product– 250 ml
- sugar - 1 tsp
- soda - ½ tsp
- vegetable oil - 1 tbsp. l.,
- salt - to taste
How to do:
- Dry products combine and sift.
- Combine liquid products and stir with a whisk.
- Pour the dry mixture into the liquid, slowly knead the dough.
- Leave it for half an hour, brushed with vegetable oil and covered with a film, and then divided into 6-8 parts.
- Roll each part into a circle 1 cm thick, fry in a greased frying pan under the lid for several minutes on each side.
- If the tortillas turn out to be damp inside (this may happen due to the low stickiness of the flour), they can be brought to readiness in the microwave.
Recipe with cheese
Cheese cakes with yeast - simple and quick recipe, while it can be supplemented with various ingredients.
If the cheese in the filling is salty, then finely chopped pickled cucumber, ham will suit it, if the cheese is unsalted, then grated apple or pear with dense pulp.
Delicious with green onions - just take a large bunch of onions.
Products:
- warm milk - 200 ml
- wheat flour - how much dough will take, about 350-400 g
- butter - 50 g
- sugar - 1 tbsp. l.
- salt - ½ tsp
- yeast (live) - 20 g
- solid or Adyghe cheese- 150 g.
How to bake:
- Dilute the yeast in warm milk, let it stand for literally 10 minutes.
- Mix all bulk products in a slide, pour in milk, knead the dough.
- Leave it for a while - no more than 20 minutes, you do not need to wait until it grows, just so that the flour begins to release gluten. Grate the cheese, stir into the mass.
- Roll out a round cake (up to 1 cm) and fry in a dry frying pan, greasing the finished cakes with cheese with melted butter.
Secrets of storage and filing
- How and with what to serve such quick baking, depends on your desires - this product is as versatile as bread. Serve with honey or jam and you can have a tea party. Fry the cakes for some soup, for example, pickle, and a full meal is ready.
- Flat cakes without any fillings and additions are served with any dishes, in some cuisines they even replace a spoon for soups and sauces. They can be stored from several days to several months, depending on the recipe.
- Such pastries with filling are served with tea, coffee or first courses. It is not subject to long-term storage.
- If baked too much, then cool, wrap in a bag and freeze. After it will be enough to warm up in the microwave and delicious pastries are ready.
Note to housewives
None of the recipes are strict. Ingredients can be replaced and supplemented. For example, olive oil can be replaced with corn, walnut, sunflower, cheese with cottage cheese, one type of meat with another. The taste of ready-made cakes will change, but they will not become worse. The main thing that needs to be observed is the proportions of dry foods and liquids.
The dough should be soft, elastic, homogeneous - then it will roll out well and will neither burn nor spread when frying.
Useful video
Delicious Chinese puff pastry with onions. Making them is not difficult, here is a simple video with tips:
1. Quick tortillas with green onions
2. Cakes with cottage cheese and herbs
3. Very fast cheese cakes on kefir with filling
4. Cakes "Avar". It's unrealistically delicious!
5. Kystyby (Tatar cakes with potatoes). Terribly delicious!
6. Puff cakes with cheese. Like from grandma's stove!
1. Quick tortillas with green onions
The cakes are prepared simply, with a minimum of ingredients, they are fried quickly and have an amazing taste.
Ingredients:
Boiling water - 300 ml.
Vegetable oil - 3 tbsp.
Flour - 400 gr.
Salt - 1 tsp
Filling:
Green onions - ½ bunch.
Salt - 1/3 tsp
Cooking:
Sift 350 g of flour into a bowl, add 1 tsp of salt, 3 tablespoons of vegetable oil, pour boiling water. We knead the dough. 
Wrap in a bag and put in the refrigerator for 30 minutes, ripen and cool.
Finely chop the green onion.
The dough is rolled out into a layer 5 mm thick.
Sprinkle the tortilla with green onions, sprinkle with salt and roll the tortilla into a roll. 
The roll is divided into 10 parts. We take one part, close up the edges on both sides, and roll out a thin cake. 
Pour a little vegetable oil into the pan, fry the cakes on both sides over medium heat until golden brown.
Enjoy your meal!
2. Cakes with cottage cheese and herbs
They turn out very satisfying, tasty, insanely tender and appetizing.
Ingredients:
For test:
Flour - 3.5 - 4 tbsp
Butter - 200 gr. (can be replaced with margarine)
Egg - 1 pc.
Vegetable oil - 3 tbsp.
Vinegar 6% - 2 tbsp.
Salt - 0.5 tsp
For filling:
Cottage cheese - 500 gr.
Green onion - 1 bunch
Dill - 0.5 bunch
Egg - 2 pcs.
Salt - 1/3 tsp
Cooking:
Break an egg into a 200 thunder glass, add salt, vinegar, vegetable oil. Stir with a fork and add a glass cold water from the refrigerator. Stir and put in a glass with the contents in the refrigerator.
Sift 3.5 cups of flour on the table, grate the butter just pulled out of the refrigerator, grate a little and mix with flour.
Now rub the flour with butter with your hands until crumbs.
We make a recess and pour the contents of the glass in 3-4 doses. We knead the dough.
We divide the dough into 7 parts.
We form balls, wrap each ball in cling film. We remove the dough to ripen in the refrigerator for 1 hour. 
Prepare the filling in the cottage cheese, break 2 eggs, add salt, finely chop the green onion and green dill and add to the cottage cheese. We mix. 
We take the dough piece by piece from the refrigerator, form a cake and roll it out. The cake turns out to be approximately 35 cm in diameter, very thin, translucent.
We put 3 tbsp in the middle curd filling spread with a thin layer
We divide the cake into 6 segments. It turned out, a chamomile with 6 petals. 
We take 2 opposite segments and bend, now the next 2 segments, and the last 2 segments. We press the cake with our palms so that the dough sticks together well.
Pour vegetable oil into a frying pan, heat up, lower the cake and fry on both sides until golden brown. We stack the cakes on top of each other.
How do I prepare these? delicious tortillas watch my short video below.
Enjoy your meal!
3. Very fast cheese cakes on kefir with filling
Cheese cakes on kefir with ham. They are prepared quickly, easily, from available products. It turns out airy, lush, tender. And most importantly, they are very tasty. I advise you to definitely try.
Ingredients:
Kefir - 250 ml.
Cheese - 100g.
Salt - 1/3 tsp
Sugar - 1/2 tsp
Soda - 1/2 tsp
Flour - 300 gr.
Ham - 200g.
Cooking:
In a bowl, mix kefir, salt, sugar, soda, 
Add grated cheese, flour, knead the dough. 
Grate the ham on a coarse grater.
We divide the dough into equal parts, make a small cake so that the dough does not stick, sprinkle it with flour. We put the ham in the middle, collect the edges and fix it. Roll out the cake with a rolling pin.
Fry in a pan. 
How I cook these delicious cakes, see my short video below.
Enjoy your meal!
4. Cakes "Avar". It's unrealistically delicious!
Avar cakes with potato filling. (Dagestan cakes Chudu). Fried in a dry frying pan without a drop of oil. It turns out fragrant, satisfying, soft, tender and very tasty.
Ingredients:
Kefir - 500 ml.
Flour - 700 gr
Salt - 1/2 tsp
Soda - 1 tsp
For filling:
Potato - 800g.
Dill greens - 3 sprigs
Onion - 1 pc.
Vegetable oil - 1 tbsp.
Butter - 100 gr.
Milk - 100 ml.
Frying pan diameter 24 cm (12 cakes are obtained)
Cooking:
Pour 500 ml of kefir into a bowl, add salt, 1 tsp of soda, mix and add flour, knead the dough. 
Wrap the dough in a bag and put it in the refrigerator for 30-40 minutes.
Let's prepare the filling. Boil potatoes, add butter, milk, onion fried in a pan, dill. 
We divide the dough into 12 parts.
We take one ball, roll out a small cake, put the filling in the middle, the volume is the same as a piece of dough. 
We collect the edges of the cake and fasten it well, roll out the cake. Put the cake on a preheated dry frying pan and fry over medium heat on both sides until golden brown, about 1-2 minutes on each side, you don’t need to fry the cakes much, they have time to cook. We remove the cakes, wipe the pan from flour and fry the cakes further. Cakes sometimes bubble, it's okay, when you remove it from the fire, it will take the correct shape. Immediately grease the hot cake with melted butter on both sides, put all the cakes in a pile.
How I cook these delicious cakes, see my short video below.
Enjoy your meal!
5. Kystyby (Tatar cakes with potatoes). Terribly delicious!
Kystyby. Tatar cakes stuffed with mashed potatoes. For the preparation of flat cakes, no overseas products are needed, they are prepared quite simply and quickly enough. It turns out soft, juicy, tender, fragrant, just delicious.
Ingredients:
Dough:
Milk - 150 ml.
Boiled water (chilled) - 150 ml.
Vegetable oil - 40 gr.
Flour - 500 gr.
Butter - 100 gr (for greasing cakes)
Filling:
Potato - 1 kg.
Milk - 300 ml.
Butter - 50-100g.
Dill - 1/2 bunch.
Onion - 1 pc.
Cooking:
From milk, water, salt, vegetable oil and flour, knead the dough, let stand for 20 minutes. 
Let's make mashed potatoes. 
We divide the dough into parts. Sprinkle the table with flour and roll out the cake. Put the cake in a dry frying pan and bake over medium heat for 2-3 minutes on each side. Fold in half and put all the cakes in a pile, close cling film and a towel, so they become soft and stay warm for a long time. We do the same with the rest of the cakes. 
Lubricate the cakes with melted butter, first inside, put mashed potatoes on one half, cover with the second half, grease with butter on both sides.
How I cook these delicious cakes, see my short video below.
Enjoy your meal!
6. Puff cakes with cheese. Like from grandma's stove!
Puff pastries from yeast dough with cheese in the oven. They turn out fragrant, golden and tasty, like from the oven. Simple and fairly quick to prepare.
Ingredients:
Flour - 600-650g.
Milk - 400 ml.
Vegetable oil - 60 ml.
Salt - 1 tsp
Sugar - 1 tbsp.
Dry yeast - 11 gr. (or raw yeast 33gr)
For filling:
Butter - 50 gr.
Egg - 1 pc.
Cheese - 150g.
Cooking:
We mix milk, sugar, salt, yeast, flour and knead the dough and put it in a warm place for 50-60 minutes, let the dough rise. 
Divide the dough into 2 halves and form 2 balls, cover with cling film and let stand for 10 minutes.
Take one ball of dough and roll it into a thin layer. Grease the cake with melted butter and sprinkle with grated cheese. 
Roll up the cake. 
From the resulting roll we form a snail. Cover with foil and let stand while we roll out the next cake.
The snail has risen a little, roll it into a cake 7-10 mm thick.
We shift the cake to a baking sheet, cover with a towel and let a little cake rise for 10-15 minutes.
Lubricate the cake with an egg and bake in a preheated oven at 180 degrees for 30-35 minutes.
How I cook these delicious cakes, see my short video below.
Enjoy your meal!
Not all housewives love baking. That dough will not work, then the products of the “wrong system”, then flour all over the kitchen ... In general, a headache, not a pleasure. But there is such a pastry that any housewife can do - it cooks quickly, requires a minimum of ingredients, can be sweet, salty, lean, yeasty and will definitely appeal to everyone at home. These are pancakes in a pan. They can be quickly prepared when the bread runs out in the middle of the night or you really want something for tea if the guests arrive in 5 minutes and there is no time for delights, but you want to surprise. Simple tortillas are good to serve with the first course, and options with tricky fillings can be used as a full meal.
Probably every country in the world has its own National dish like cakes. These are khachapuri, shanezhki, tacos, tortilla, kystyby, chalpak, pita, matnakash, lavash, puri, patyr, katlama, matzo, focaccia… You will break your tongue! And that's not all! Regardless of which of the recipes below will appeal to you, remember one thing - half the success lies in the quality of the products.
- Most simple cakes made on water and flour with the addition of a certain amount of salt to taste. Therefore, it is clear that special attention should be paid to the choice of flour. Be sure to take the highest grade from a reputable manufacturer. The flour should be dry and absolutely white, then the cakes will be tasty, soft, appetizing.
- Egg cakes are more ruddy and take on a slightly different taste. If you decide to add this ingredient, be sure to either reduce the amount of water or add flour to ready dough well out of hand.
- Do not skimp on quality cheese or cottage cheese if you want to use them in a recipe. Do not take for baking the so-called cheese and curd products. The first does not melt and can be bitter, the second exfoliates and crumple.
- Most recipes require frying in a dry frying pan, but some peoples fry their flatbreads in a large amount of oil. It can be melted butter or sunflower. But it is better to refuse margarine.
So, for the preparation of the most ordinary cakes you will need:
- fine sieve;
- one large bowl and one or two smaller ones;
- beaker;
- rolling pin;
- pan.
Before kneading the dough, prepare all the ingredients that you will use in the process:
- sift the flour to remove possible debris and “fluff” it;
- shake the egg;
- melt the butter;
- measure out required amount liquid and bulk products;
- chop greens and vegetables.
Pay special attention to the pan. Ideally, it should be cast iron, well, or on extreme case just thick. It is precisely such dishes that will be able to give our cakes a maximum of accumulated heat and fry them quickly, evenly and with an appetizing crust. Looks like everything is ready? Let's get started!
How to cook cakes in a pan?
The process of preparing most cakes is extremely simple, since for all the peoples of the world this dish was mainly the food of the poor and workers - in general, those who are not up to frills.
- Mix. Always knead the dough for cakes in a pan with your hands. To do this, pour some of the sifted flour into a large bowl, form a slide. Make a hole in the top with your fingers and pour water into it. Knead the dough by adding the right ingredients and constantly adding flour to the desired consistency (the dough should be tight, not sticky) Keep in mind that depending on the quality of the flour, its quantity will also fluctuate.
- Relaxation. Give the finished dough the shape of a ball, cover it with a bowl on top and let it rest for half an hour. At this time, sprinkle a thin layer of flour on a large cutting board or directly on the work surface of the table and put the pan on the fire.
- Rolling out. Transfer the rested dough to the table and cut with a knife into several parts (depending on the diameter of the pan, the amount and type of dough). Make a ball from each part, flour it and roll it with a rolling pin into a thick pancake. Many housewives make smaller cakes by simply kneading dough balls between their palms. They claim it tastes much better this way.
- Frying. In most recipes, frying is carried out without oil, so we quickly make cakes in a pan, distribute the dough evenly and immediately on a hot surface. It takes from 30 seconds to a couple of minutes to fry on each side. Readiness indicator - dried edge, golden color and brownish "freckles" over the entire surface of the cake. If, after frying, there is a burn on the bottom of the dishes, then it must be removed so that the next portion does not taste bitter and does not burn.
- Innings. Stack the finished tortillas one on top of the other, like pancakes for Shrovetide, and cover with a towel to keep them warm. Serve at the table instead of bread or sweets for tea, in pure form or with sauces and jams in small bowls.
- Storage. Usually such yummy is scattered right at the table, but if there are too many cakes, they can be stored in the refrigerator for a couple of days. When they become hard, reheat them before serving in the microwave, dropping a little water on each.
Dough for cakes (options)
Such a dish can be prepared from a variety of types of dough:
- yeast or yeast-free;
- on water, kefir, sour cream, yogurt, whey;
- custard or mineral water;
- lean or sweet.
It all depends on the possibilities and preferences. Often there is half a glass of kefir or yogurt left in the refrigerator, which simply has nowhere to go. Cakes in this case are a great way out! The usual classic dough is kneaded with water and flour. Nothing will prevent you from mixing cheese or greens, flax or sesame seeds into it, adding sugar or, on the contrary, finely chopped garlic.
1. Tortillas in a pan (recipe for kefir)
This pancake recipe is good for those who love sandwiches. Neutral taste ready meal allows you to add to it the most different fillings- from jam to salami.
For a glass of flour, you need 2/3 cup kefir, an egg, a little baking powder, salt. We will fry in a small amount of oil.
Drive the egg into a bowl with kefir, add salt, baking powder. Gradually introducing flour, knead an elastic, but not very tight dough and let it rest. At this time, grease the pan with oil and heat it up. We make the cakes relatively thin, but not to the state of sheet pita bread, and fry each side for a couple of minutes.
2. Tortillas in a pan with cheese
Such cakes are probably the most famous and popular. It's traditional Georgian dish called khachapuri (difficult to read without an accent, right?) There are many options for how to cook delicious khachapuri. Let's take a classic.
Make a brew in water with yeast and sugar. When it is ready, add salt and egg, stir in the flour. At the very end of the kneading, add oil (up to 2 tablespoons), and leave the dough for an hour - let it work. At this time, prepare the filling: grate suluguni or another cheese similar in taste, add a couple of eggs and melted butter.
Khachapuri is folded in different ways. You can pinch them like pasties, or you can use an envelope. Traditionally, they are made in the form of cheesecakes, putting the cheese in the middle of the cake and closing it with the edges. Fry in oil for a couple of minutes, first laying the stuffing down.
3. Cheese cakes on kefir in a pan
Cheese can be added not only to the filling, but also to the dough. This is a great breakfast idea! It is good to add a slice of ham to the filling of such a cake.
To prepare, take:
- incomplete glass of kefir;
- cheese and ham 200 grams;
- sunflower oil;
- salt, sugar and black pepper to taste.
We knead these cakes on kefir with the addition of baking powder. Mix into the dough and finely grated cheese. Well, if it is spicy, not bland. For the filling, finely chop the ham.
We form large “dumplings” with ham filling and send them to a frying pan with sizzling butter. Fry both sides of the tortillas for 4-5 minutes.
In principle, cheese can not be mixed into the dough, but mixed with ham and added as a filling. You can make such cakes without filling, simply by introducing the cheese into the dough.
4. Tatar cakes
In Tatarstan, of course, they could not do without flat cakes either. Here they are called yuka and there are no special secrets in its preparation. However, this great option when in the winter cold you really want baked goods, but you don’t want to go to the store.
For one and a half glasses of flour, take 100 ml of melted butter and milk, an egg, half a spoon of salt and twice as much sugar.
Crack an egg into a bowl and stir, add milk and butter to it. Salt, sweeten. Knead the dough and traditionally set it aside to rest. Yuka is fried without oil for up to 2 minutes on one side and the other.
5. Potato cakes in a pan
And this recipe also came from Tatarstan and has been tested by more than one generation. These are ordinary Tatar yuki cakes stuffed with mashed potatoes. At home, they received the name kystyby.
Fry yuki according to the above recipe, but prepare the filling in advance:
- boil potatoes with garlic and bay leaf;
- sauté finely chopped onion in oil;
- prepare mashed potatoes with warm milk and onions (it should be large enough to spread).
Brush half of the cooked yuca with potatoes and cover with the other half. Kystyby is ready!
6. Unleavened cakes in a pan instead of bread
But such bread in India is called puri. Let's try to cook them at home, since no tricky ingredients are required for this dish.
In addition to water and flour, for puri you will need:
- a tablespoon of butter (butter, melted);
- a glass of vegetable oil.
We heat the water, salt, and only after that we begin to knead the dough. We introduce pre-melted butter closer to the end of the batch.
We heat the vegetable oil and fry thin puri in it, as in deep fat. We spread the finished crispy rounds before serving on a paper towel or napkin to excess fat stayed on it, not in our stomach.
7. Lenten pan cakes (no eggs)
And such cakes will be an excellent way out for those who observe fasting. Take a glass mineral water and one and a half to two glasses of flour. Prepare the dough by adding sugar, sunflower oil and salt. Grease the pan with oil and fry the prepared cakes. Good to add to them. lean fillings: mushrooms, onions, potatoes, cabbage, jams.
8. On milk without yeast
Here's a great example of how you don't have to invent something to be delicious. It is enough to take 1.5 cups of milk, a couple of tablespoons of sour cream and butter, an egg and salt. Knead the dough - it will be soft and very obedient, form cakes and fry in oil. Make them thin or thick. Add sugar if you like.
9. Tortillas in a pan with herbs
Such cakes are good both instead of bread and as a snack.
In addition to water and flour, take:
- egg;
- greens (except dill and parsley, good green onion, spinach);
- spices as desired.
Wash greens and shake off excess water. You can grind it just with a knife, and in a blender. In the first case, pieces of greenery will be visible to the naked eye, in the second the dough itself will become beautiful Green colour. Mix the egg and greens into the dough, then fry the cakes in the usual way.
You can diversify this dish by preparing the filling from boiled egg, chopped greens and salted cottage cheese. In this case, put cottage cheese with herbs on each classic flat cake and close with a free edge (like a cheburek). Roast the same.
10. Cakes in a pan of flour and water
Such an extreme economical dish only the Jews could come up with. Flour and water - the basis of a concise recipe for jewish food matzo. Mix a glass of flour with 100 ml of water, roll out thin rounds from the resulting dough, prick them with a fork over the entire area and fry until golden brown and brittle.
11. Corn flour tortillas
However, poor Mexicans also prepared their authentic tortillas without the addition of exotic ingredients. Only the basis of their cakes is cornmeal. When you can get a real, special fine grinding (Masa Harina) - fine. If not, dilute with wheat and add some oil.
For 2 cups mass of harin, take a little more than a glass hot water. Make the dough, let it brew and fry the tortillas in a pan without oil.
12. Indian flatbread
Why, in India, too, they did not particularly stand on ceremony with the preparation of cakes. Here they are called chapatis and are made from ordinary wheat flour, but preferably coarsely ground. The secret is that when frying, they inflate as if they are about to burst, and if you open them, you can put any filling into the resulting “pocket”!
For two glasses of flour, take a pinch of salt and 100 ml of boiling water. Knead the dough well, and let it ripen for a couple of hours (you can even leave it overnight). Roll out the dough rounds for chapati to a thickness of half a centimeter and fry without oil on both sides.
13. Oatmeal in a pan
And this is a recipe for losing weight. Something similar is cooked in Scotland for breakfast, but preferably in the oven.
Take oat flakes, grind them in a coffee grinder, but not into dust. For a pound of such flour, add a couple of tablespoons of wheat (it contains gluten, due to which the cakes will not “spread”). Knead the dough in boiling water with a little oil. Make kruglyashi not too thin and fry in a frying pan, greased.
14. Rye cakes
And here is another version of spicy bread for vegetarians, losing weight and just wanting to diversify their diet. For a glass of rye flour you will need twice less water, 2 tablespoons butter, salt, paprika, favorite spices and green onions. Mix all ingredients and ready dough make thin rye pancakes.
Be careful, the dough is not as tight as with wheat flour, and the finished cakes are crispy and more crumbly.
15. Rice cakes
In the box for lovers healthy eating cakes will come from rice flour(preferably coarse). They call them tirimgubi and cook the classic way - on boiling water with eggs and butter.
Tirimgubi can be eaten plain as bread, but try making a sauce for them with greens, yogurt, and finely chopped pickled vegetables.
16. Cottage cheese cakes in a pan
In Dagestan, such cakes are called a miracle with cottage cheese. The dough for them is kneaded without frills - on water and flour, and for the filling you will need:
- cottage cheese;
- egg;
- butter.
After rolling, proceed to the preparation of the filling. To do this, fry finely chopped onion with salt in butter. Then add the egg and prepared onion to the cottage cheese. Put the filler on the cakes and close.
Such a miracle is fried in butter until tender. Ready and ruddy, they are smeared with sour cream and put in a bag so that they become soft - ready!
17. With cheese in a pan
A great option for a quick snack on a day off, while borscht boils and meat is stewed for a family dinner.
Take:
- half a kilo of flour and cheese;
- a glass of kefir and baking powder;
- 2 eggs;
- vegetable and butter oils.
Beat the egg into a bowl with kefir, add butter and baking powder. Knead while adding flour. When the dough is resting, grate the cheese on a grater, add the egg and butter. Spread the filling in the middle of the dough round, pinching its edges on top, as in khinkali. Such cakes are baked for several minutes on both sides.
18. Onion cakes
They are made in Uzbekistan. Cheap and cheerful, but nonetheless not trite. In addition to water and flour, take a couple of onions, oil (preferably sunflower), salt-sugar-herbs and a small spoonful of yeast.
Do yeast dough in the usual way and leave to reach. Finely chop the onion and herbs and fold into the batter when ready. Fry onion cakes in a small amount of oil until browned.
19. Tortillas with meat in a pan
In principle, many peoples make their cakes with meat. But let's focus on Arabic cuisine and their chic minced meat dish called lahmacun.
Dough: make a hole in a hill of flour, pour in the yeast with sugar and pour some of the water, mix without interfering with the flour. After a quarter of an hour, knead the dough, adding salt, adding the remaining water and olive oil. Set the dough aside for an hour to rise.
Filling: greens, spices, tomatoes or pasta, bell pepper grind in a blender and add chopped meat. Salt, pepper, add a little oil.
Put thin cakes in a pan, grease with minced meat on top and fry under the lid for up to 10 minutes. Chop fresh herbs and sprinkle over lahmacun before serving.
20. Sweet cakes
Well, it's not surprising that ordinary cakes were made sweet in all countries of the world. In India it is roti, and among Jews it is almoishavena. We have just a sweet cake for tea.
Take a glass of flour egg, sugar 2 tablespoons and the same amount of butter, a pinch of salt, vanilla and cinnamon, baking powder.
Knead the dough and cut it into pieces, roll each of which into the thinnest translucent pancake. Grind pancakes with sugar and roll into tight rolls. Twist a “snail” from each roll, and then roll it out again into a thin cake, which you will fry.
Ready-made cakes are sweet, crispy, slightly puffy. Sprinkle them with cinnamon before serving.
21. Honey cake
Another option for cakes, from which you can’t drag children by the ears, and adults too.
For a couple of glasses of flour, take:
- half a glass of milk (you can water);
- honey 3-4 tablespoons;
- 1-2 eggs;
- half a spoonful of soda and salt;
- two tablespoons of oil;
- sesame and poppy.
Mix all the ingredients except for the last two. We take half of the honey. We fry sweet honey rounds in butter, put them on a dish, pour over the remaining honey and sprinkle with sesame seeds and poppy seeds.
22. Mexican tortilla
It's traditional mexican tortillas, the recipe of which was allegedly borrowed from the Aztecs. At home, they are preferably prepared from cornmeal, but in our conditions wheat is quite suitable. interesting taste obtained from ready-made tortillas made from a mixture of wheat flour and corn.
Kneading the dough in the classic way, take 50 grams of butter and grind it with flour. Enter the resulting mass into the dough and for piquant taste add a little nutmeg.
Rolled tortilla pancakes should be thin - only 1-2 mm. Fry them for no more than a minute on one side and the other.
23. Tacos
Eating bread with all sorts of fillings is not our tradition at all, but, so to speak, a world one. Shawarma, lahmanjun and even pizza are classic examples of such dishes in different countries. In Mexico, it's tacos. These are envelopes of ordinary tortillas prepared according to the recipe above, with juicy fillings and sauces.
For classic stuffing take minced meat, tomatoes, tomato paste, garlic, bell pepper, herbs, olives. Simmer all ingredients. Tortillas, while they have not cooled yet, fold in half, then put the filling in them, sprinkle with herbs, add lettuce. Our tacos are ready.
The filling can be vegetables, beans, seafood, only shrimp, and so on.
24. Uzbek bread
Flatbread in Uzbek is called patyr. It has a characteristic shape and is baked in the homeland only in the tandoor. They are often found in ethnic restaurants, where they are served fluffy and large (about the size of a soup bowl), with a flattened center and higher rims. At home, patyr can be made in high cast iron pan, and in the oven.
For a pound of flour, take a glass of milk instead of water, 25 grams of yeast, 50 ml of butter, a little sugar and salt.
Prepare the dough by diluting the yeast with sugar in warm milk. While the sourdough is fermenting, add salt and butter to the flour. Knead the dough and remove to reach for an hour and a half. Cut the finished dough, roll out cakes from each portion, in the middle of which make a recess with your fingers and prick it with a fork. Lubricate the dough with oil and put in the oven for a quarter of an hour or a little more.
Patyr cakes are well fried in a high cast-iron frying pan or in a slow cooker. When hot, it is best to put them in a bag or cover with a towel - for softness.
You can come up with a lot of various recipes for cakes, but even the usual lean one is a great substitute for bread, and with a piece of cheese on top it’s a full breakfast, and spread with jam is already a dessert. Indeed, this is a universal and simple dish that can be different every time and will appeal to all family members.
Step 1: prepare the flour.
A very important and responsible action is the preparation of flour! After all, it depends on this component how tasty the cakes turn out. Therefore, in order for the dough to become tender and without lumps, be sure to pour the flour into a sieve and sift it over a medium bowl. In the process of this, the component will be saturated with oxygen, so the dough will become tasty and slightly airy for us.Step 2: prepare the dough for the cakes.
Pour into a large bowl 1/2 part sifted flour, and salt. We make a small depression in the center with clean fingers and pour clean cool water here. Knead the dough, constantly adding flour.
We do this until the mass becomes cool, elastic and, of course, stops sticking to the hands. At the end, shape the dough into a ball and cover with a clean medium bowl. Let it stand minutes 30 aside.
Step 3: cook unleavened cakes in a pan.
When the dough has rested, we take it out and transfer it from the bowl to a cutting board lightly sprinkled with flour. Using a knife, cut the ball into four parts.
Then, in turn, with clean hands, we form a ball from each piece of dough, put it on the kitchen table, crushed a small amount flour, and using a rolling pin roll out into a thin cake with a thickness of about 0.2 centimeters. Attention: The diameter of the circle should be approximately the same as that of the pan. I have 26 centimeters.
Now put the pan on a high heat and let it heat up. Immediately after that, lay out the cakes here in turn and fry on both sides. for 30–40 seconds. Important: pay attention to the color of the dough - it should be browned and covered with golden bubbles. With the help of a wooden spatula, we lay the finished cakes on top of each other on a large flat plate and we can invite everyone to the dining table.
Step 4: serve unleavened cakes in a pan.
Still warm cakes are served at the dinner table along with various dishes. For example, they are good for dinner instead of bread.
You can also wrap shredded vegetables, fried meat in such cakes, season with any sauce you like and treat friends and relatives with a sort of shawarma. It turns out very tasty and satisfying!
Bon appetit everyone!
To make delicious cakes, try to use wheat flour only the highest grade, fine grinding and proven brands;
The dish should be fried in a hot frying pan without adding vegetable oil;
Such cakes can also be cooked on the grill right under the open sky at a picnic.
Want to learn how to cook delicious homemade pancakes in a pan? Then read a simple recipe on how to cook unleavened flour cakes in water, without yeast, in a pan.
Cakes - a traditional dish many countries of the world, which to this day is the main type homemade bread in the countries of the East. In Asia, a special clay oven - tandoor - is usually used to make cakes.
But even without a tandoor, you can easily cook delicious homemade cakes in a pan. There are many recipes for making cakes, in this article the most the simplest recipe how to make delicious cakes out of almost nothing.
Unleavened cakes without yeast on water, ingredients
- 1 glass of water
- 2/3 teaspoons salt
- 0.5 kg flour or a little more
- 2-3 tbsp vegetable oil or more (optional)
How to cook cakes, recipe
Slightly warm water, dissolve in warm water salt.
Gradually add flour to knead a stiff dough. The dough should be thick, but slightly sticky, as in the photo.
Liberally sprinkle the work surface (for example, the table) on which you will roll out the cakes with flour. Put a lump of dough and knead the dough a little more in flour, rolling into a ball.
Then divide the dough into several identical pieces, roll into balls about 6-8 cm in diameter. Roll out the cakes with a rolling pin 3-5 mm thick, sprinkling with flour so that the cakes do not stick, but do not use too much flour, otherwise the cakes will turn out rubbery.
The amount of flour must be taken strictly so that the cakes do not stick, but no more. The dough should still be slightly sticky while rolling.
Having rolled out one cake, you can start frying it, and at the same time roll out another.
At this stage, the recipe is divided into two. If use a large number of vegetable oil for frying, you get crispy toasted cakes, like pastry dough. Pancakes fried in oil can be cooked without closing the lid, the oil should be at least 0.5 cm in the pan.
I usually cook tortillas almost without oil, in a Teflon pan, and my tortillas come out like Arabic pita bread, as if baked, as in the photo.
To make tortillas without oil, you need to heat a frying pan greased with a small amount of oil (oil is used only for the first tortilla). Put the cake in the pan, close the lid and cook over medium heat until golden brown.
Then turn the cake over and fry the other side without closing the lid.
Ready cakes can be greased with butter while hot.
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