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, it helps me great recipe cakes in a pan on the water, 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.
- Added baking soda 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. Put them on a hot skillet 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!
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Flatbreads with cheese and greens prepared according to this recipe - delicious pastries national Caucasian cuisine. We prepare the dough on kefir, we prepare the filling from suluguni and fresh herbs. It turns out cool!
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Khychin is a delicious dish. Previously, the highest hospitality of the hostess of the house was considered an invitation "to khychin". This is one of the most honorable dishes in the list of flour dishes of the North Caucasian cuisine.
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 a while. room temperature to warm it up a bit. 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. You can also grease them marrow 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 to the base or baking soda, but first the soda must be extinguished 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.
We prepare the simplest cakes in a pan, which even those who are not very friendly with the dough have enough skills to make. They do not have muffins, they contain a minimum of ingredients: flour, water, yeast, a little sugar and salt. Flat cakes are fried in a pan in oil, they turn out to be very lush, porous, but they practically do not absorb oils, which means they will not be heavy for the stomach.
An excellent substitute for bread and just with tea, a cup of hot cocoa is very tasty. The dough is kneaded in just five minutes, it should not be kneaded for a long time, kneaded - as soon as the bun becomes elastic, pliable - cover and let it go.
There is no need to knead or knead again. We divide the risen dough into pieces, knead the cakes with our palms and immediately fry in a pan.
From the amount of products indicated in the recipe, 7-8 cakes with a diameter of about 15 cm are obtained. The recipe is very simple, you can cook the dish in just 5 minutes.
Ingredients:
- white flour - 350-400 gr;
- dry yeast - 1 tsp;
- salt - 1/3 tsp;
- sugar - 1 tbsp. l;
- warm water - 250 ml;
- refined vegetable oil - 3-4 tbsp. l.
How to cook simple pancakes in a pan
Cakes are prepared without sourdough, but in order for the yeast to “wake up”, they must be mixed with sugar and diluted with water. Pour a spoonful of sugar, dry yeast and salt into a saucepan, see as shown in the photo.
We add warm water. After stirring, leave for 5-10 minutes. If the yeast is strong, fresh, and a light foam appears almost immediately on the surface of the water, it means that the activation process has begun and you can knead the dough.
Sift 300 grams of flour, mix with water until completely moistened. The resulting rough moist lump is laid out on the table.
Add more flour, roll the dough away from you and towards you with your hands, kneading it with your palm. After a few minutes, it will become smooth, soft, perhaps slightly sticky to your hands, but you do not need to add more flour so as not to make the dough heavier.
Cover with a towel, let the dough rise in the heat, leave for 30-40 minutes or until it grows at least twice.
Separating into a piece the size of an average apple, knead the cakes with a thickness of 1-1.5 cm with the palm of your hand.
Place in a hot skillet with a little oil. Fry one side for two to three minutes over medium heat. We do not pierce the bubbles that have appeared.
Turn the cake over with a spatula, fry the second side for the same amount until a blush.
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.
Fried flatbreads are most common 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 popular - 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 - an unleavened 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.
In Mediterranean cuisine, simple flatbread 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, onions and greens.
Traditional Uzbek everyday obi-non and festive patyr are also varieties of fried bread cakes.
Different flours are used for different flatbreads: wheat flour for pizza, khachapuri, patyr, mantakash, kystyby and lavash, corn flour for tortilla and mchadi, rice flour for mochi, shouzhubain and tirimgubi.
Bannock and chapatis are made from any coarsely ground grain or arrogant grains.
For hychin mix different types flour - 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.
Rye flour is used to 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.
Ingredients:
Recipe Information
- Type of dish: pastries
- Cooking method: frying
- Servings:10
- 30 minutes
- 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. We stack the finished pastry in a pile and cover with a towel so that it remains soft.
- You can cook a lean version - we leave the recipe for cakes the same, just replace the milk with water.
- If the dough is kneaded with sour milk, then vinegar can be omitted. 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 sweet peppers, tomato slices, 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 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 of 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 breakfast replacement and a great addition to a quick lunch or dinner.
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 greens - 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 supplemented 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 pastries 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 ready.
Note to housewives
None of the recipes are strict. Ingredients can be replaced and supplemented. For instance, 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:
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