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Google recipes for healthy and simple cakes. Unleavened cakes made from water and flour in a frying pan

Simple cakes on water and flour in a pan are quick and tasty, and it’s also convenient. Does it happen to you that you have prepared food, and at the very last moment it suddenly turned out that there was not a single thing in the house?
piece of bread? I have to admit, this is not often, but it happens. What to do? Run to the store (especially if it is not near the house) for one loaf of bread? Agree, you don’t always want to pack up and go to the supermarket.

Of course, a bread machine can also help out, but on the condition that there is time for this, because bread is cooked in it for about 3 hours. What if there is no time at all? In this case, an excellent recipe for cakes in a frying pan with water helps me out, which can be served at the table instead of bread. I hope the recipe will be useful to you too, because this is a real lifesaver!

Although usually these cakes are cooked on fermented milk products - whey or kefir, believe me, they work just as well on water!

Moreover, sometimes the same thing happens with sour-milk products as with bread - they end at the most inopportune time for this. But there is always water. Therefore, I use this recipe for quick (perhaps the fastest that I know) tortillas. After all, all that is needed is just 15 minutes of time, and the sunny rounds will already be on the table.

In addition, such cakes are much healthier than yeast baking, especially if part of the usual flour is replaced with rye or whole grain flour, or bran. And you can also add different greens, onions (fried or green), aromatic spices like oregano, sliced paprika, cheese, mushrooms, prunes, dried apricots, sun-dried tomatoes ... In general, whatever you want. And even in the case of frequent cooking, but with different fillings, such cakes will not be able to get bored - because every time they will be with a new taste. And also, as an option, additional ingredients can be put inside the cake itself, and then you get a cake with a filling. So, are we ready?

Ingredients

Flour - 500 g (this is 3 cups with a slide)
Baking soda - 0.5 tsp (you can replace it with 20 g of baking powder)
Citric acid - a pinch (if you use not baking powder, but soda)
Salt - 1/2 tsp
Water - 1 glass
Vegetable oil - for frying

How to cook cakes on water in a pan

First, I measured out the flour. I have a scale in my kitchen so I use it. If you do not have scales, then just measure out with glasses - this is 3 glasses with a slide.
Then salt was thrown into the flour.
I added baking soda with citric acid (you can use baking powder).
Then she poured water.
And she kneaded the dough for cakes on the water until it began to stick out of her hands, and a beautiful elastic bun turned out.
I made small cakes. I put them on a hot frying pan with vegetable oil. And under the lid, fried over medium heat (on both sides).
Then put them on a plate to cool down a bit.
Cooled tortillas are best stored in a bag so they don't dry out.

That's all, as you can see, it took quite a bit of time to prepare a worthy replacement for bread - cakes made from water and flour, which are great for first courses, second courses, and even tea! So now, when you suddenly run out of bread in the house, you know what to do - quick and tasty cakes.

Bon Appetit!

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 tortillas. These are khachapuri, shanezhki, tacos, tortilla, kystyby, chalpak, pita, matnakash, lavash, puri, patyr, katlama, matzo, focaccia… You will break your tongue! And that is 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.

The simplest cakes are 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 so that the finished dough is well behind your hands.
Do not skimp on quality cheese or cottage cheese if you want to use them in a recipe. Do not take the so-called cheese and cottage cheese products for baking. 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 the required amount of liquid and bulk products;
chop greens and vegetables.

Pay special attention to the pan. Ideally, it should be cast iron, or, in extreme cases, just thick-walled. 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.
Rest. 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, neat 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. The neutral taste of the finished dish allows you to add a variety of toppings to it - 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. This is a traditional Georgian dish called khachapuri (difficult to read without an accent, right?) There are many options on 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. Stir in the finely grated cheese into the dough. 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. Nevertheless, this is a great option when you really want baked goods in the winter cold, 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 so that excess fat remains on it, and 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 of 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. It is good to add lean fillings to them: 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, green onions, spinach are good);
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 a beautiful green color. Mix the egg and greens into the dough, then fry the cakes in the usual way.

You can diversify such a dish by preparing a filling of boiled eggs, chopped herbs 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

Only Jews could come up with such an extremely economical dish. Flour and water are the basis of a concise recipe for the Jewish matzah dish. We 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 charin, take a little more than a cup of 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 oatmeal, 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 half as much water, 2 tablespoons of oil, salt, paprika, your favorite herbs and green onions. Mix all the ingredients and make thin rye pancakes from the finished dough.

Be careful, the dough is not as tight as with wheat flour, and the finished cakes are crispy and more crumbly.

15. Rice cakes

Fans of a healthy diet will also go to the piggy bank with rice flour cakes (preferably coarse grinding). They are called tirimgubi and cooked in the classic way - in boiling water with the addition of 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.

Make 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, grind bell pepper in a blender and add minced 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.

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.

For a glass of flour, take a chicken egg, 2 tablespoons of sugar 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

These are traditional Mexican flatbreads, the recipe of which was allegedly borrowed from the Aztecs. At home, they are preferably prepared from corn flour, but in our conditions, wheat flour is also quite suitable. It gets an interesting taste 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 add a little nutmeg for a piquant taste.

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 toppings and sauces.

For a classic filling, take minced meat, tomatoes, tomato paste, garlic, bell peppers, 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 a high cast-iron skillet or 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.

25. Cakes in the oven

From unsweetened in the oven, it is best to bake Uzbek cakes. Cook them according to the recipe described above, sending them to bake for ¼ hours at a temperature of 220-250 ºС.
Good in the oven and Finnish potato cakes. Prepare a dough of salted mashed potatoes with egg and flour. Shape into patties, brush with oil and place on a baking sheet. Sprinkle with herbes de Provence and sesame seeds, prick with a fork and bake until tender. Serve with sour cream, mushrooms, cottage cheese creams with spices. Overeating!
An excellent option for a sweet cake in the oven, the previously mentioned almoishavena. For 100 grams of flour, take the same amount of sugar and almost the same amount of butter, a couple of eggs, cinnamon. Heat water in a deep bowl, add ghee, add salt. After boiling, gently, but quickly, pour in the flour, kneading the dough. Cool slightly, add eggs. Evenly distribute the finished dough on a baking sheet covered with parchment, sprinkle with cinnamon sugar and put in the oven for ¾ hours at 180º C. Tear or cut the finished almoishavena and serve with tea.

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.

Cakes on water and flour in a pan are a great substitute for bread. The main thing is that their preparation is quite fast and usually takes at least an hour. In addition, they can be supplemented with cheese, potatoes, herbs and various spices.

They make a great accompaniment to soup as well as other main dishes. So how do you make them yourself? Everything is simple and easy, the main thing is to follow the recipe exactly.

Basic Recipe

How to make cakes on water and flour in a pan:

How to fry lush cakes on kefir

What components will be needed:

one and a half glasses of flour;
kefir - 220 ml;
1 large spoon of granulated sugar;
1 chicken egg;
a pinch of salt;
baking soda - ½ teaspoon;
50 ml vegetable oil for frying and 2 large spoons for frying.

The cooking time is 1 hour 20 minutes.

Calorie content per 100 grams - 290 kcal.

Let's start cooking:

If the kefir is cold, then it should be left to stand for some time at room temperature so that it warms up a little. It can be poured into a thick-walled container and warmed up a little over low heat;
Next, break the egg, put the egg in kefir. Mix the whole mixture well with a whisk until a homogeneous structure;
Add a little salt to the mixture and stir;
Then add a little sugar, also mix everything;
Pour a couple of large tablespoons of vegetable oil into the mixture, due to this the dough will acquire an elastic structure, and the finished cakes will not stale for a long time;
Sift the flour several times, add the baking powder to it, mix everything;
Pour the flour a little into the liquid mixture, while stirring to break all the lumps;
Then knead the dough by hand to an elastic structure until it sticks to your hands;
We leave the base to stand for 30-40 minutes, cover it with a waffle towel;
After that, pour flour on the surface of the table, put the dough and divide into 6-8 parts;
We roll out each piece in the form of a cake with a thickness of not more than 0.5 cm;
We put a frying pan on the stove, add vegetable oil and warm it up;
We spread the cake on the heated oil and fry it on each side until golden brown;
Next, we also fry other cakes;
Serve with jam, honey, condensed milk for tea. And you can also grease them with zucchini caviar or pate or serve with the first, second courses.

Recipe for yeast cakes with cheese

What is required for cooking:

150 ml of water;
300 grams of wheat flour;
salt - ½ teaspoon;
1 small spoon of granulated sugar;
half a small spoonful of dry yeast;
a piece of cheese per 200 grams;
vegetable oil.

Cooking time - 80 minutes.

How many calories in 100 grams - 320 kcal.

How to cook and fry yeast cakes in a pan:

Flour must be sifted several times into a bowl to rid it of debris;
Pour dry yeast, granulated sugar, salt into the flour;
Pour some warm water, knead the dough until smooth;
We form a small ball from the base, put it in a bowl, cover with cling film, leave to stand warm for about 40 minutes;
Sprinkle the surface of the table with flour, lay out the dough and divide it into 4 parts;
We roll out all the parts in the form of cakes;
Grind the cheese slice with a grater with a large grate;
We spread the grated cheese on the surface of one cake, leave a place around the edges;
From above we close everything with a cake and press it from the edges;
We make the second cake in the same way;
Pour vegetable oil on the brazier, put it on the stove and warm it up;
Put one layer into the heated oil and fry on one side for 10 minutes;
Then turn over and fry the other side for 7 minutes;
Fry the second layer in the same way;
We shift the cakes on a plate and put on the table for the first and second courses.

Lean potato pancakes

The ingredients you will need are:

4 potato tubers;
2-3 tbsp. spoons of flour;
a pinch of salt;
Provence herbs - to your taste;
a little ground black pepper;
vegetable oil.

Cooking time - 1 hour.

Calorie content per 100 grams - 270 kcal.

Cooking lean cakes in a pan in steps:

Peel the potatoes, rinse in water to remove dirt;
Put the potatoes in a saucepan, fill with water, put on the stove and boil until tender;
We spread the finished potatoes on a plate, knead it with a fork in the form of mashed potatoes;
Add salt, seasonings, herbs to the potatoes and mix everything;
Sprinkle flour, stir everything;
We form balls from the potato base, sprinkle with flour on all sides;
Roll out balls in the form of cakes;
We put a frying pan on the stove, pour oil and warm it up;
We spread the cake in hot oil and fry on both sides until golden brown;
We spread lean potato cakes on a plate and serve on the table for the first or second courses.

Thin cakes with greens on sour cream

What will be needed for cooking:

200 grams of dill, parsley and green onions;
flour - 6 large spoons;
2 chicken eggs;
sour cream - 300 grams;
½ teaspoon of salt;
vegetable oil.

Cooking time - 40 minutes.

How many calories in 100 grams - 280 kcal.

Let's start cooking thin cakes in a pan:

We spread sour cream, 2 eggs in a container, add salt;
Rinse the greens, shake and chop into small pieces;
Pour the chopped greens to the rest of the ingredients;
We mix everything well;
We place the brazier on the gas, pour in the oils;
On the heated oil, spread the mixture over the entire surface of the brazier;
After 3-4 minutes, turn over to the other side;
Fry for about 4 more minutes;
Put the finished cakes on a plate and serve on the table with other dishes.

thin cakes in a pan can be cooked in water, whey, kefir and milk;
in order for them to be lush, you can add a little yeast or baking soda to the base, but first the soda must be quenched with a small amount of vinegar;
after frying, they can be greased with a small amount of butter, this will make their taste even better;
to improve the taste, you can add a little seasoning, herbs and spices to the base;
fry should be in a dry frying pan or you can grease it with a small amount of vegetable oil.

As it turns out, it’s easy to make ordinary cakes on the water, but at the same time they turn out just excellent. They can be used as an addition to main dishes in the form of bread or served with tea along with jam or honey.

Olga Khatkevich | 06/23/2015 | 7816

Olga Khatkevich 06/23/2015 7816

Do you like Kazakh, Tatar, Hungarian cakes? It's easy to make them at home! Especially for you, "Lady's Expert" picked up 3 recipes for homemade cakes.

Sometimes the body requires something starchy, but lighter than traditional black bread. Of course, you can go to the store and buy ready-made pita bread, but it's better to cook the cakes at home yourself. It's easy to make with our recipes.

Kazakh flatbread

They are used as an independent dish or instead of bread. A distinctive feature is a recipe without yeast, based on any fermented milk product. It is clear that at home this dish is cooked a little differently, I present to you an adapted recipe. Let's get started!

Homemade cakes are molded very quickly!

Ingredients:

300 g wheat flour;
25 g butter;
50 g of kefir, curdled milk or 35 g of sour cream;
10 g of sugar;
0.5 tsp soda and vinegar for extinguishing;
0.5 tsp salt;
200 g vegetable oil for frying.

Pour the flour on the table with a mound and make a recess in it. Inside, put softened butter, sour cream or pour in kefir or yogurt. Mix salt and sugar in 70 g of warm drinking water, pour in the same. Add soda slaked with vinegar. Punch down the dough, roll into a ball, cover with a towel and let it rest for 30 minutes.

Sprinkle the table with flour.

After half an hour, tear off small pieces of about 30-50 g each from the dough and roll them into small balls. They should be about the size of a tangerine. Heat up a frying pan with vegetable oil. Just do not pour it all at once, it is better to add in small portions little by little. Take one ball, roll it with a rolling pin into a thin cake about 2-3 mm thick and put it in a pan.

When the cake is browned on one side, turn it over to the other. Toasted flour products are stacked on a large plate like pancakes. They don't need to be lubricated with oil.

Kystyby

This is a traditional Tatar flatbread with filling inside. Such a flour product is fried in a pan. While still hot, they remove it and spread one half with the filling, and close the other. You can put what you like inside such cakes. And I will tell you how to prepare the base. There is no yeast in its composition, and ready-made hot cakes with filling are smeared with butter, like ordinary pancakes.

Ingredients:

300-400 g flour;
1 egg;
130 ml of milk;
1 tsp Sahara;
0.5 tsp salt.

Put all the ingredients in a bowl and knead the dough. It shouldn't be sticky. If needed, add a little more flour. After kneading, the dough should stand for 20-30 minutes.

You can put anything you like in kystyby and cut it into such beautiful, neat pieces.

Sprinkle the table with flour. Now divide the dough into equal parts, roll them into balls. Put the pan on the fire. Finished products should be dry, so no frying oil is needed. Roll each of them with a rolling pin into a cake. You need to fry them in a dry hot frying pan. When the cake is browned on one side, turn it over to the other.

Langosh

These are Hungarian spicy flatbreads that are eaten hot. This dish is good to serve with soups, second hot dishes or cold appetizers. A distinctive feature of Hungarian flatbread is deep-fried cooking. However, you can use a regular frying pan, just need a lot of cooking oil for frying and paper towels to remove excess oil.

Ingredients:

500 g wheat flour;
1 sachet of dry yeast;
0.5 tsp salt;
half a head of garlic;
500 ml vegetable oil for frying;
sour cream or cheese, if you want the cakes to be tastier.

Take 300 ml of warm water and pour into a deep bowl. Add dry yeast there and mix well. Add salt, flour, knead the dough. Leave to rise in a warm place for 30 minutes, preferably covered with foil.

Grated cheese or sour cream can be added directly to the dough, but then a little more flour may be needed.

Prepare garlic water, which will lubricate each cooked cake. Pass the garlic through a press, put the resulting slurry in a bowl and pour 50-70 ml of water. Add salt on the tip of a knife and mix well.

When the dough has increased in volume by 2-3 times, you can sculpt cakes from it. In order to form one of them, pinch off a piece and roll it slightly with a rolling pin, the layer should be 5-10 mm thick. Now stretch the resulting cake with your hands: the middle will be thinner and the edges thicker.

These cakes can also be made square, and the cheese can be put not in the dough, but in the middle

Dip the resulting workpiece into boiling vegetable oil in a heated frying pan. It is important that the cake does not touch the bottom of the container during frying, but floats freely in it. The flour product should be well browned on both sides. When ready, place the langos on a paper towel-lined plate to soak up the excess oil.

Dip the brush in the garlic water and brush it all over the finished tortilla.

As you can see, baking cakes on your own is not difficult, and it takes no more time than ordinary pancakes. Cook at home with pleasure and often delight your family and friends with culinary novelties. Bon Appetit!

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Cakes on the water, layered, soft and lean. Recipe for cakes on the water.

Tortillas are flat breads, usually round, pan fried or baked. Cakes perform the function of bread, they can be served with soup and tea, make a sandwich or spread with liver.

I made cakes without yeast, since there was no bread in the house for dinner, and there were no people who wanted to dress and go to the store. I love this water tortilla recipe because the tortillas are layered, soft and delicious, quick to cook and lean.

ps: Judging by the numerous comments (and even angry ones :)) I came to the conclusion that many people have a problem with the amount of water in the recipe. And what I specifically noted is not to pour all the water at once, but to add it gradually - for some reason, almost no one notices. The recipe for cakes on the water was written a long time ago, several years ago. Apparently, at the former place of residence, the flour was of a different quality (which is quite natural), and it took me more than one and a half glasses of water to knead the dough. Reading your comments, I baked cakes and adjusted the amount of water. Please be careful, you may need a little more or less water. When kneading the dough, add water gradually, in portions. Well, if you have already poured it, add flour and knead a dough that is not sticky, but not tough either. Good luck to everyone and thank you to every commenter for the feedback.

How to cook cakes on the water

Ingredients

3 glasses
3/4 - 1 cup water (may need a little more)
3 tablespoons (in dough)
floor. a teaspoon of soda
1 teaspoon salt
oil for frying cakes

1. Pour salt and soda into the flour, mix, pour in 3 tablespoons of oil and gradually pour half a glass of water first, kneading the dough with your hand, then the rest of the water. (Water must be added in parts so that there is not too much). Do not add excess water, otherwise the dough will be too sticky. But not enough water is also bad. The dough should be elastic, not sticky to the hands and the table, soft.