Homemade cakes in a pan, recipe with photo. Delicious and quick cakes in a pan: simple recipes for fresh and rich cakes in a pan with and without filling

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 flatbreads are 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 has remained 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 of Georgian cuisine is a flat cake mixed with yoghurt with cheese filling, fried in a 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 filling. 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 is fried in a dry frying pan and eaten dipped in various sauces. It is a quick and cheap alternative to bread.

The famous Italian pizza, in fact, is also an ordinary thin dough cake with a variety of toppings. 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, such a simple flatbread 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, 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, shouchjubain 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; the modern recipe calls for 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.

Recipe Information

• Type of dish: pastry
• Cooking method: frying
• Servings:10
• 30 min

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.

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, canned beans and corn, baked sweet peppers, tomato slices in it, 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:

1. Sift both types of flour with salt in a slide with a recess.
2. Pour in a little water, kneading the dough.
3. Melt the butter and pour into the dough.
4. Knead a smooth lump of homogeneous dough and leave for half an hour covered with a napkin.
5. Divide into 8-10 slices, roll out thin cakes and fry in a dry frying pan on both sides until bubbles appear.
6. The bubbles need to be pierced and the tortilla turned over.
7. 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 with butter and serve.

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:

1. Mix kefir, water and salt.
2. Sprinkle flour, knead the dough and leave for half an hour.
3. Salt the cottage cheese and combine with finely chopped herbs - dill, parsley, cilantro, oregano, celery.
4. Divide the dough into 6-10 pieces, roll out very thinly.
5. Put the filling and roll up, clapping along the seam with your hand.
6. 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.
7. 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 replaced with natural yogurt, kefir, curdled milk, rye flour is supplemented with 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:

1. Dry products combine and sift.
2. Combine liquid products and stir with a whisk.
3. Pour the dry mixture into the liquid, slowly knead the dough.
4. Leave it for half an hour, brushed with vegetable oil and covered with a film, and then divided into 6-8 parts.
5. Roll each part into a circle 1 cm thick, fry in a greased frying pan under the lid for several minutes on each side.
6. 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

Yeast cheese cakes are a simple and quick recipe that 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
• hard or Adyghe cheese - 150 g.

How to bake:

1. Dilute the yeast in warm milk, let it stand for literally 10 minutes.
2. Mix all bulk products in a slide, pour in milk, knead the dough.
3. 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.
4. 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 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, nut, 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:

The recipe for yeast-free tortillas involves the use of flour, water and salt, without ingredients of plant and animal origin. For a brighter taste and aroma, butter, eggs and dairy products are added.

Cakes without yeast can be cooked on water or kefir

Ingredients

Salt 1 tsp Vegetable oil 2 tbsp Boiled water 200 milliliters Flour 3 stack.

• Servings: 3
• Preparation time: 30 minutes
• Cooking time: 3 minutes

Recipes for cakes in a pan without yeast

There are many options for preparing Uzbek pastries. Flat cakes are fresh, rich, cheesy, I add toppings to them, for example, ham, vegetables or mushrooms. We will prepare a dish according to the classic recipe. Such cakes replace bread.

For baking, you will need a pan with a non-stick coating and a thick bottom. Fried cakes, in contrast to those cooked in the oven, are more high-calorie, but they are cooked faster and have an appetizing ruddy crust.

Cooking:

1. Sift flour and mix with salt.
2. Add water.
3. Knead the dough like dumplings.
4. At the end of the batch, add vegetable oil.
5. Leave for 20 min.
6. Roll the dough into a sausage shape and cut into pieces up to 2 cm thick.
7. Roll each part into a thin layer and fry on both sides until golden brown. Add vegetable oil to the pan only for the first tortilla. On the first side, fry the cake with the lid closed, then turn over and cook with the lid open.

Ready cakes are cut into 4 parts and greased with butter until they have cooled. Serve with the first course or side dish, eat with jam and honey.

Cheese cakes without yeast

The dish turns out magnificent, because it is cooked on kefir and soda. After spending 15 minutes, you can enjoy crispy cakes.

Ingredients:

• 2 stack wheat flour;
• 1 stack kefir;
• 150 g of hard cheese;
• 0.5 tsp sugar, salt and soda.

Optionally, after kneading the dough, add sausage or greens to it.

Cooking:

1. Kefir warm up to 38 ˚С.
2. Pour sugar, salt and soda into it. Leave for 5 min.
3. Grate the cheese, mix with flour and add to the kefir mass.
4. Knead the dough with your hands for 3 minutes.
5. Divide the mass into 5 parts, form a cake from each.
6. Fry on both sides for 2-3 minutes. under a closed lid.

If you fry the cakes with the addition of vegetable oil, then they look like pasties, just as crispy and fried. They are eaten with low-fat dishes, such as fresh vegetable salad.

Cakes in a pan are used as a basis for cooking. Fillings, such as onions or mushrooms, are wrapped in them, then fried and cut into portions. It will turn out a hearty snack that is suitable for a festive table.

For the preparation of dough for cakes, all known types of flour are used. They are prepared in various ways, so among the recipes you can find both rich and fresh, and puff products. But the main ingredients are most often: water, kefir or milk, flour, eggs and vegetable oil. Sometimes fresh and dried berries or fruits, herbs, herbs or cheese are added to the dough.

Preparation

If you decide to treat your homemade fresh fragrant cakes, then you will need such household utensils: a non-stick frying pan or baking sheet, a deep bowl for kneading dough, a rolling pin, a sieve for sifting flour and a measuring cup.

And now let's get down to the cooking itself, we bring to your attention some of the most popular recipes that do not require special skill and experience, even a novice housewife can handle them. So let's get started.

1. Cheese cakes on kefir

This dish is loved by both adults and children. It is perfect for breakfast, as a snack or for dinner. The recipe is simple and the result is great. So, to prepare these cheese cakes, you will need the following components:

1 glass of any fermented milk product;
half a teaspoon of soda, sugar and salt;
1 cup grated hard cheese (can be replaced with melted cheese);
half a glass of any fresh herbs (onions, cilantro, dill);
500 grams of wheat flour;
a small piece of butter for greasing the finished cakes.

In a deep container, mix cheese and chopped greens, salt, add sugar and soda, and then pour in kefir or another sour milk product.

Pour wheat flour into the resulting mixture and knead an elastic dough.

We divide it into 12-15 parts and roll it out, giving each cake a round shape.

We heat the pan and brown the cakes without adding oil. Ready cakes can be anointed with melted butter on top.

2. Cheese cake in the oven

Cheese cakes in the oven are no less tasty and cook very quickly. We offer you a wonderful recipe that your whole family will like.

500 grams of wheat flour;
70-100 grams of butter;
half a teaspoon of soda and salt;
half a glass (or more) of grated well-melting hard cheese (you can take melted pasty);
1 teaspoon of mayonnaise and mustard;
a bunch of any fresh herbs;
half a glass of milk.

First of all, wheat flour, melted butter, soda and salt are mixed until a homogeneous consistency.

Add mustard, mayonnaise, milk (preferably warm) and cheese. Knead the dough thoroughly, then cover it with a film and leave for 30 minutes.

We roll out the dough with a thickness of 1 cm and, using a saucer or a dessert plate, cut out cakes and transfer them to parchment.

Place the baking sheet in the preheated oven for 20-25 minutes. By the way, cakes can be smeared with an egg, then when baked, a beautiful golden top forms on them.

Serve hot cakes smeared with butter or melted cheese, sprinkled with your favorite herbs.

3. Mexican Tortilla

The most famous corn tortilla tortilla has become popular with us thanks to Mexican cuisine. It is the basis of many dishes, salad and meat are put into it, poured with sauce and eaten. But we are not far behind the Mexicans and we can also make tortillas. They will need:

1 cup cornmeal;
half a glass of wheat flour;
30 grams of fine salt;
50 grams of vegetable oil;
one third of a glass of milk.

Mix flour and salt.

Pour vegetable oil into warm water and stir, and then gradually pour into dry ingredients. First with a spoon, and then with your hands, knead the elastic dough.

Cover the dough with a napkin and leave for 30-40 minutes.

After the lapse of time, we cut it into 6 identical pieces and roll out a thin cake from each.

We bake tortillas in a hot pan without adding oil, immediately cover the finished cakes with a towel so that they do not dry out. It is important not to overdry the cakes during frying.

Are the cakes ready? Now think about stuffing with meat or vegetables, and also make a sauce. By the way, tortillas make excellent Nachos chips. To prepare them, cut each cake into segments and fry in hot oil for 1-1.5 minutes.

4. Unleavened cakes

One of the most popular types of unleavened bread is Matza, which belongs to the Jewish cuisine. It is prepared during the celebration of Easter and eaten instead of bread. Would you like to cook Matsu?

Her recipe is simple, you will need:

2 cups wheat flour;
125 ml warm water.

A tough elastic dough is kneaded from the prepared products, which should be left for about half an hour so that it rests.

We divide it into 5-6 balls, which we roll out thinly.

We make punctures with a fork over the entire surface of the future cake.

We bake cakes one by one in a dry, well-heated pan.

5. Cakes without yeast

A simple recipe for airy cakes without a single gram of yeast and soda requires a certain aging of the dough. Do you want to know what's what? Let's cook them. You will need the following products:

450 grams of wheat flour;

125 ml of warm water;

250 grams (50 for dough, 200 for frying) sunflower oil;

Mix flour and hot water with a wooden spoon. Add oil and knead the dough.

We leave it in a hot place for about 10-12 hours (or more).

After the time has passed, small bubbles will appear on the dough, it will be soft and elastic, not steep. No more flour should be added, except to sprinkle the board for rolling it out.

We divide the dough into 6-8 balls and roll each of them as thin as possible.

Fry the tortillas in a frying pan with oil until golden brown. During it, a lot of bubbles should appear on the test.

We spread the finished cakes on a paper towel to remove excess fat, and when they have cooled, they can be served at the table. By the way, they are equally delicious both hot and cold.

6. Rye cakes

These flatbreads are a great alternative to rye bread. They are very easy to prepare. Enough to take:

400 grams of rye flour;
40 grams of a spoon of honey;
150 grams of natural yogurt or sour cream;
half a teaspoon of salt and soda;
2-3 tbsp. tablespoons of vegetable oil.

Add vegetable oil and honey to yogurt or fermented baked milk, and then rub the ingredients thoroughly.

Salt, soda and rye flour, mix in a separate bowl.

Gradually introduce the yogurt-butter mixture into the dry ingredients and get a great, very soft dough. We put it in cling film and leave it to rest for about half an hour.

We form cakes from the dough, pierce each with a fork and send it to a well-heated oven to bake. This will take 15-20 minutes.

7. Rye cakes on sour cream

These tortillas will be an excellent breakfast, especially if you spread pate or curd cheese on them. To prepare them you will need:

2 cups rye flour;
half a glass of sour cream;
1 st. a spoonful of sugar;
2 large chicken eggs;
half a spoon of soda;
120 grams of any vegetable oil.

Beat sugar, butter and eggs with a mixer or whisk, and then gradually add half the flour.

Cool the sour cream and mix it with the egg-flour mixture.

Add the rest of the flour, after mixing it with soda. Knead the dough, which is covered with a towel and leave it to rest a little.

Roll out the dough, cut out cakes with a saucer. Poke a few holes in each with a fork.

Preheat the oven to 200 degrees and send the cakes into it. After baking, cover them with a towel and leave to cool.

Sweet and fragrant honey cakes are an excellent delicacy for both children and adults. To prepare them you will need:

2 cups wheat flour;
100 ml of milk (you can take warm water);
1 large chicken egg;
3 art. spoons of liquid honey;
half a spoon of salt;
half a spoon of soda;
50 grams of sunflower oil;
a sachet of poppy and sesame seeds.

Pour all dry ingredients into a bowl and mix.

Stir half of the honey in the liquid, and then add the egg and butter to them. Beat everything, and then add in small portions to the dry ingredients and knead the dough.

Roast the sesame a little.

We divide the soft and elastic dough into 8-10 parts, from each we roll a ball, which we roll out as thick as a finger.

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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 (without 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. 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.

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.

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. Hot they are best folded into a bag or covered with a towel - for softness.

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.

Everything ingenious, as you know, is simple. This statement is, in a way, true of food as well. Healthy food is usually coarse and unpretentious, the most ancient dishes were invented in ancient pre-literate times, including cakes made from flour on the water - the first bread of the first agricultural cultures. baked, fried and eaten with pleasure and now representatives of various nations.

The composition of the dough for cakes on the water can include not only wheat flour, but also flour of other cereals (oatmeal, barley, rye, corn, etc.)

So, choose high-quality flour, best whole grain and proceed.

Recipe for unleavened cakes on water in a pan

• whole wheat flour;
• the water is cold;
• a little vegetable oil;
• a pinch of salt;
• vegetable oil, or a piece of lard, or fat for greasing the pan;
• garlic.

Cooking

Be sure to sift the flour through a sieve (into a bowl with a slide), so the cakes will turn out better. We make a recess in the slide, add 2 tablespoons of vegetable oil and salt. Gradually adding water, knead the dough, it should be cool, but not too much. We knead the dough thoroughly, divide it into parts and roll out cakes from them (or form them with our hands).

Further, if you use vegetable oil or melted fat, the cakes will be fried, and if you grease a heated pan with a piece of lard, they will be baked, which, of course, is preferable. You can bake cakes in general in a dry frying pan, but you want to make them tastier.

So, brown the cakes on both sides. When they have cooled slightly, rub them with a cut clove of garlic, and you can serve.

Fresh cakes will “fly away in a moment”, everyone will like it, do not hesitate.

Unleavened, yeast-free cakes on the water are one of the dishes of the currently popular paleo diet (the main thing is to choose the right flour).

Of course, to make the cakes more satisfying and more interesting in taste, you can knead the dough with whey, milk, sour milk, sour cream, and add eggs and ground dry spices to the dough. However, cakes prepared according to such recipes can rather be attributed to pancakes (which are also actually a type of cakes).

Interesting results are obtained if the dough for cakes is prepared not with ordinary water, but with mineral carbonated water (preferably lightly carbonated). The cakes are fluffy and airy.