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Pellets in a pan - tasty healthy alternative to bread. In many national Kitchens Peace Pellet occupy an honorable place, and to this day are the main view homemade bread. In Asia, it is Lavash, Matnakash, in Mexico - Tortyla. For example, Lavash is appreciated by the world community. In 2014, it is included in the UNESCO Non-Meritative Heritage List from Armenia.

Preparation of pellets at home is not difficult. Any hostess can quickly bake themif the house ended the bread, I want to diversify the menu or eat healthy foodconsisting of ingredients in which you are confident.

Thin pellets are prepared from simpled fresh dough consisting of flour and water. Magnificent pellets can be made on kefir with the addition of soda or on yeast. Besides wheat flour, permissible to use corn, rye, buckwheat flour. Such cakes have a specific taste, less calorie, but more useful. They are eaten instead of bread, of which rolls, envelopes with filling, drizzle, shawarma, cakes and other national dishes.

We picked up interesting recipeswho will tell you how to cook pellets in a pan, and also offer various options Feed this uncomplicated but delicious dish.

Stock Foto Thin pellets on water and flour in a frying pan

Dough for thin pellets is prepared on the water. And better on boiling water. Custard dough It turns out very plastic, it is easily rolled, does not break. It is convenient to work with him even novice mistresses. Such cakes can be fascinated in a strict post, because they do not contain any milk or eggs.

Ingredients to the recipe:

  • flour 2-3 cups
  • water 1 cup
  • salt 1/2 h. spoons

Method for cooking cakes on water and flour:

  1. Flour ask for a bowl. Mix with salt. Add in flour with a thin flowing of steep boiling water, kneading the dough with a shovel or spoon. Must get a com, resembling Kisel.
  2. When the dough is slightly cool, so that it can be kept in his hands, lay it on the flour-grained work surface. Check the dough so that it does not stick to the hands. Roll off the sausage. Cut it on 6-8 pieces. Take one piece. The rest of the dough is to cover with a towel or film, so as not to dreamed.
  3. Put a frying pan on fire. Roll the dough with a rolling pin into a thin layer. Size - slightly larger than the diameter of the frying pan. Put the dough on the hot frying pan. Fry 40-50 seconds Each of the sides on the dry frying pan.
  4. Pellets can be baked in the oven preheated to 200 ° C. They are preparing quickly, 1-2 minutes each. Just have time to roll.
  5. Thin cakes will be more diverse if half the norm of wheat flour replace flour from other cereals. Rye, oatmeal or corn pellets Have a specific taste and very helpful.

Feed method: Thin pellets can be submitted instead of bread to the first and second dishes, but more interesting to use them as converters for the filling. Wrap in lepti vegetable salad, a piece of boiled eggs with greens and mayonnaise, ham with cheese and lettuce leaves. Beautiful, comfortable and very tasty.

Photo of lush cashek on kefir

Lush cakes on kefir are obtained thick, soft and tasty. They can be baked with filling or empty, instead of bread. Unlike pies, pellets are prepared on a dry pan or slightly lubricated vegetable oil, so they are not fattening, more useful. As used cottage cheese with greens, boiled eggs with green bow, mashed potatoes, stew cabbage And other fillings, which is enough fantasy.

Ingredients to the recipe:

for dough:

  • flour 2 glasses
  • kefir 1 cup
  • margarine 125
  • sugar 1 h. spoon
  • salt 1/2 h. spoons
  • soda 1/2 h. spoons
  • vegetable oil (for frying) 20-30 ml.

for filling:

  • mashed potatoes 250 g
  • dill beam

Cooking method:

  1. Add sugar, salt and soda to kefir. Let stand until the soda starts foaming. Melt margarine. Add to kefir.
  2. Sketch the flour slide onto the working surface. In the center of the slide make a deepening. Pour kefir to the funnel. Cheese soft dough. Let him relax 10-15 minutes, Cut the towel.
  3. Divide the resulting dough into 4 parts. Every lump roll in a cake. Put the center in the center. Test edges turn up. Coin. The resulting bag roll up the floss diameter of the frying pan.
  4. Pour the spoonful of vegetable oil into the pan. Lay out a cake. Fry on medium heat under the lid until the bottom side of the pellet will be blocked. Turn over the pellet. Fry until readiness.
  5. Finished cakes can be lubricated with butter while they are hot. Or lay out one on the other, cover with a towel and give to stand. Pellets will become soft.

Feed method: Serve cakes with broth or first dishes as bread. Good pellets with milk or with sour cream.


Stock Foto Home yeast pellets with cheese in a frying pan

You and your family is tasty, rich breakfastIf you know how to cook homemade cakes with cheese. Yeast dough can be delivered from the evening. In the morning, cooking is not more than 30 minutes. Cottage cheese, cheese or cheese as a filling will provide the body with proteins. Pellet can be taken with you to work or wrap the children to school. One pellet can be fully born, thoroughly in the evening. It is not fatty and very tasty even cold.

Ingredients to the recipe:

for dough:

  • flour 1/2 kg.
  • water 1/2 liter
  • sugar 1 tbsp. the spoon
  • salt 1/2 h. spoons
  • dry yeast 1 bag (11 g)
  • vegetable oil 150 ml.

for filling:

  • brynza 500 g.
  • cottage cheese 500 g
  • creamy oil 50 g
  • greens (parsley, dill) Small beam

Recipe for cooking cakes with cheese in a frying pan:

  1. In a deep bowl, pour out a slightly heated water. Pour sugar, salt and dry yeast into it, pour 2 tbsp. Spoons of vegetable oil. Leave to stand in warmth 15 minutes. Yeast should start foaming.
  2. Squake the flour to pour it gradually in a bowl with water, knead the dough. Put in a warm place for 1 hour. The dough should increase 2-3 times. How to do yeast dough, You can learn from other recipes on the site. Any dough on yeast for pies is suitable.
  3. Brysza Suitoriate on the grater. Mix with cottage cheese. Add melted butter and finely chopped greens in the filling. If the cheese is not salty, you can salt a stuffing, add dry herbs to it to taste.
  4. Dough divide by 10-12 pieces. Roll a piece of dough into a circle of a little less than a diameter of the frying pan. Put the center in the center. Collect the edges in the bag. Coin. Put a romel with a stuffing seam down and roll out the magnitude of the frying pan.
  5. Fry the cakes on the vegetable oil by adding it a little by little, 2-3 minutes on each side. Finished cakes fold in a stack.

Feed method: Serve pellets to the soup or as a snack to beer. In the last case, we advise you to lubricate with melted butter, generously sprinkled with ground black pepper and a large sea salt.


Stock Foto Delicious potato caskets in a frying pan

Soft, lush and very delicious pellets can be prepared from the remaining dinner or dinner potato mashed potatoes. Potato pellets can be prepared with stuffing, but they are tasty in themselves. They are served with kefir, rippled, rustling for breakfast or for easy snack during the day.

Ingredients to the recipe:

  • mashed potatoes 300 g
  • milk 1 glass
  • flour 600 g
  • dry yeast 5 g
  • salt 1 h. spoon
  • sugar 1 h. spoon
  • creamy oil 50 ml.
  • provencal herbs 1 h. Spoon
  • vegetable oil For frying

Method for preparing potato cakes in a frying pan:

  1. Heat milk so that it was warm, but not hot. Add salt, sugar, olive herbs and dry yeast. Pour milk into potato mashed potatoes. Stir.
  2. Melt the butter. Add to potatoes with milk. Gradually add flour. Check the dough. It will stick up a little to the hands. Leave the dough approach for 1 hour. An hour later, get the dough and let it stand for another 30 minutes.
  3. Separate a small piece of dough. Roll up in a cake thick about a centimeter. Fry on vegetable oil from two sides.

Feed method: Serve potato cakes with any sour cream based sauce. To do this, connect the sour cream with garlic and dill or add to sour cream pickle And boiled egg. It is better to eat pellets hot, but also cooled they have original taste And long do not worry.

Tips for cooking pellets in a pan

Pellets in a frying pan must at least once to prepare any mistress. Pellets will be helped if there was no bread in the house. Having wrapped in a thin pellet filling, you can quickly cook original snacks for guests. Pellets are preparing faster and easier pies, but do not give way to taste. If you know the subtleties, how to cook pellets in a pan, you can cook in any situation tasty dish Almost from nothing:

  • Thin pellets are prepared on water, milk, serum.
  • To do lush pellets It will take soda or yeast. If you cook soda pellets, you need to provide a sour Wednesday. It is better to use kefir as a liquid component of the test, sour cream or add a tablespoon of vinegar to each 1/2 teaspoon of soda to the dough.
  • The amount of flour in the recipe is necessary adjust yourselfSince it depends on the quality of the flour itself. The dough for pellets should be soft, plastic, do not stick to hand, but not tight. Otherwise, pellets are getting like a sole.
  • Love crispy pellets, do not fold them with a stack, do not cover with a towel so that they do not soften.
  • Hot pellets can be lubricate with melted cream oil. They will become brilliant, get a creamy taste. Lay out fastening pellets on a dish with a stack. They will become soft.
  • If you cook pellets without stuffingBoldly add spicy herbs, greens, finely chopped onions and other additives directly to the dough.
  • Baked pellets on a dry pan or in vegetable oil. You can moderately lubricate a frying pan with oil before putting a new pellet. You can close the rubber frying.
  • Preparation of lepsek occupies no more than 45 minutes. Any recipe is simple and easy.

A unique selection of pellek recipes from various parts of the world will not leave indifferent to a single amateur of delicious and simple baking. All cakes are good in that they are prepared very quickly, do not require special costs and can be used with the most different dishes.

Simple pellets on kefir

It is very normal recipe Pellet in a frying pan. In Ukraine, they are called "dushes" for the fact that due to the interaction of kefir with soda dough when baking becomes magnificent, with a lot of bubbles. For the preparation it is necessary to mix 2 cups of dust milk with 1 tbsp. spoon sugar, pinch of salt and 0.5 h. Spoons of soda. Optionally, you can add one egg. Stir the mass and pour 600-700 grams of flour into it, kneading soft dough. It is desirable not to score with flour with further actions, but to form cakes on a lubricated oil table, rolling into circles with a thickness of no more than 1 cm.

Fry in a frying pan: can be deep or in a small amount of oil, but on medium heat, so that the middle managed to spit. Pyshki are so universal that they can be used in food with the most different products: from salty and sharp to sweet.

Rye pellets

This pellet recipe in kefir from two types of flour will have to do lovers breakless bread, as well as people who follow that the food brings not only saturation, but also useful substances to the body. For cooking you will need:

  • 1 cup of kefir, which can be replaced by a rustling or rippy;
  • 150 gram rye flour;
  • 60 grams whole grain flour;
  • 2 h. l. honey and vegetable oil;
  • 0.5 h. Salt and baking powder for dough.

Mix both types of flour with salt, baking powder. In a separate dish, connect honey, oil and kefir, mix before dissolving and pour the liquid to the flour, kneading the dough with a spoon. It will not seem to be a familiar to the test, and it will be sticky and drum. Leave it in the rest of minutes for twenty, and then with hands, lubricated in oil, take half of the dough and form a cake on the contrary fallen parchment.

Just do it with the second part of the test, while it is not necessary to knead it, as it should remain air and light. Baked until readiness and already hot can be used in food.

Bhaturi.

Another replant recipe on a frying pan from kefir is from sunny India. In this country, they are perfectly understood in cakes, as they constitute most of the power in the poorest segments of the population. Preparation Elementary: 400 grams of wheat flour sift and mix from 1 tsp. Soda and the same amount of salt, add a spoonful of sugar and pour 1,5 glasses of prokovashchi, stirring the mixture with a spoon, and then with your hands. It is advisable not to add more flour, it is better to lubricate the table and hands with oil and try to knead the soft, slightly plump dough. Divide on 12-14 pieces that roll into the balls and roll out a rolling pin in a 2 cm with a rolling pin. Next, you need to warm up the vegetable oil in a frying pan. Pour each pellet 1 tsp. Black sesame, distributing it evenly in a circle, and roll out to the thickness of 1 cm, the rolling pin, pressing the grains into the dough. Fry in a frying pan to ruddy color, turning the blade. Air, light bakhaturi tasty even the next day, although they are usually eaten for the first half an hour.

Indian pellets Chapati

This recipe (with a photo) of the pisel is also from India. Chapati is a traditional daily bread, which is soul to vegans for not containing animal products. Everybody eats with him: from curry (rice with spices and vegetables) to sweet fruit stuffs. And it is very convenient, because when baking the dough inflates, forming a "pocket", in which the food is placed, and worst in the roll, so you can eat it, anywhere.

For cooking you need to boil a glass of water from 1 tsp. Salt and, actively stirring, pour two glasses of flour into it. Eye to smooth and add as many flour, kneading the dough already on the table. For an hour or two to wrap it into polyethylene, and then divided into small pieces, each roll is very thin (no more than 2-3 mm) and bake on a dry pan, covered with a lid. Caution: Baked cakes very quickly, so do not move away from the slab for a long time!

Assembly from Mexico: Recipe with photos

Pellets in a pan, prepared by a similar way corn flour, very popular in temperamental Mexico. There in them wrapped stew beans, salsa (salad fresh vegetables from sharp sauce) Or just dip in syrup and eat. On a glass of boiling water with a large sprinkling salt, pour half of the glass of wheat flour and carefully wash so that there are no lumps. This type of flour is a link, since the corn has bad elasticity. Next, in another hot dough add 1.5 cup of corn flour and stir up to a monotonous state.

The dough will be slightly crumbled - this is normal, so it is better to roll it between two layers of parchment. Thickness - no more than 5 mm, otherwise they will be bold well. The dry frying pan is used and the fire is below average. Also, cakes can be baked in the oven, they will be simply gorgeous, but no need to bring them to a brown state - only a light blush.

Taftan - Iranian Lavash's Iranian

Despite the fact that the pellet recipe contains yeast, tuffan consider close relative armenian lava and Mexican Tortylia. For cooking you need:

  • three incomplete glasses of wheat flour;
  • on a spoon (tea) sugar and yeast;
  • 200 ml of water;
  • on a large spoonful of olive oil and black sesame;
  • salt to taste.

Water should be warm so that the yeast began to grow. Mix all the ingredients by kneading light doughIt is necessary to carefully wash at the table at least eight minutes, then cover it with a towel and leave it warm for an hour. After time, lubricate your arms and a table with vegetable oil, climb the dough and divide it for ten parts, each of which roll out into a thin cake, not more than 2 mm in thickness, sprinkle in a sesame and go to the rolling pin.

Iranian pellets are baked on a dry pan, better under the lid, and the fire should be made average, as they bake almost instantly. It is convenient to wrap salads in taffetan, meat dishes Or cutting from cheese with spices and eat more warm.

Shelpeck

These Kazakh pellets from yeast dough They prepare for large religious holidays, as well as a commemoration or wedding, while each genus has its own special method of making a shell, which transmits from generation to generation. At the same time there is a pellet recipe, which are a local variety of bread:

500 grams of flour sift through the sieve and mix from 1 \\ 3 h. Soda, redeemed by vinegar, and the same amount of salt. A glass of warm milk mix with 2 tbsp. l. melted butter And pour into the flour, stirring a spoon. To knead the dough and carefully squeeze it on the table so that it becomes smooth and elastic. To cover with a towel and leave for half an hour, and then divided into seven parts and roll out each in a very thin cake, which is roasted in deep fryer. The finished silk is eating, loyering in sauces, jams and honey, or wrap me in them, like in Lavash.

Jewish pellets with coriander

This recipe for a lepthek in the oven is good because it does not require any special ingredients, and the taste turns out so stunning that it remains to be surprised.

A yeast dough is prepared from a glass of water mixed with 4 tbsp. l. kefir, sour cream or yogurt, 1 tbsp. l. Sugar and the same amount of dry yeast. Also should add a pinch of salt. When yeast is activated, add about 500 grams of flour or a little more, knead the dough and leave it for an hour in warm to come true. 300 grams of solid unsalted cheese grate on a grater and mix to the test, then roll it into 1 cm thick and saucer cut circles, each lubricate with a whipped egg and pour out with a hammer coriander. Bake the oven until readiness at a temperature of 160 degrees and hot fed to the fabric. Then they will become soft and retain freshness for a long time.

Moldovan Placints

These are cooked on a completely dry pan that Moldavian shepherds took with them for lunch. Placints are good because they do not worry on the second and even the third day. If they put them on half a minute in the pan, they again become the same fragrant as on the day of preparation. Peliste recipe is completely simple: done fresh dough Of the 1 glasses of water, chipping salts and 500 grams of flour, while the dough additionally adds 1-2 tbsp. l. Oils for elasticity.

The filling is also the most ordinary: boiled and sophisticated potatoes mixed with a large number of chopped dill and parsley, salt and black pepper is added to taste. The dough is divided not small tortillas, on the middle of each lay 2 tbsp. l. Stuffing, replete edges to the center, forming a circle. Next, the pellets are carefully rolled up with a thickness of 1 cm and roasts on a dry cast-iron frying pan to ruddy color. Ready-made formations should be wrapped in a linen towel and give them to cool there, although the hot they are very tasty.

In principle, they are perfectly prepared at home, and on a hiking frying pan over hot coals. Therefore, in long trips, experienced tourists prefer to take not bought bread, which will quickly dry and "blooms", and flour. Mixing it with salt and water, after a quarter of an hour you can get hot fresh pastries to any meal.

Fried pellets: what kind of dish?

Pellet is popular around the world and in one or another form in the kitchen of almost every people.

The most common fried cakes in Asia, where they are prepared mainly on yeast, as well as without them in Tandara and others special devices, as well as in the Mediterranean and in America.

In Indian cuisine, a bathing dish is a flat piece of yeast dough, roasted in boiling oil. Blank remained B. american cuisine, have undergone some changes.

A similar story of Tortilia is a flat round bread that came to Mexican cuisine from North American Indians. Tortilla is stiff on a dry flat clay frying pan, and then starts with pepper, cheese, meat, sausages, eggs.

The kitchens of the Balcarians and Karachayvtsev are popular - finely rolled fried cake with filling of potatoes and cheese or from meat and greens. Traditionally, Hychini fry in a boiler boiler, but modern technology involves frying in oil on an in-depth pan. The nearest "relative" Hychin is Khachapuri. This is a Georgian dish, represents a flat cake sliced \u200b\u200bon Maconi with cheese fillingFrying in a frying pan. A little similar to Hychin and Khachapuri on the Turkish roasted cake with cheese and with greens - Gezlem.

In Tatar I. bashkir cuisine Traditional is considered a kystoye - fried in oil fresh pellet with cereal or potato filling. This dish is also common in the Chuvash people.

In India and Nepal, as well as in some areas of Afghanistan, Chapati is prepared - fresh dough frustrate on a dry pan and eat, perch in various sauces. This is a fast and cheap alternative to bread.

Famous italian pizza In essence, too, the usual thin testy pellet with a variety of fillings. Traditionally, it bakes in a special wood oven. At home, it is prepared in the oven gas or electric furnace, but recently recipes are gaining popularity, where pizza is prepared in a pan and even on the grid over smoldering coal.

In the Mediterranean cuisine, such a simple cellar is known as. It is classically baked in the furnace, but the outpressure recipe allows frying.

Moti - Japanese rice fried pellet. Similar rice pellet is in Chinese and korean cuisine. She is called in China Shoachzhubain, especially good Chinese with a green bow. In Korea, she is called Tirimguby. All of them are roasted in oil or bake on a dry pan.

Fresh armenian bread - Lavash - also prepared by instant frying method. Initially, he was preparing in Tandara. Lavash is distributed not only in Armenia, but also in Iran, Afghanistan and other adjacent countries. Another kind of Armenian cake is a plump chubby Mantakash.

Georgian corn mumsi are applied empty or with filling from cheese, beans, on Luka. and greens.

The traditional Uzbek casual Obi-Non and a festive Patyr is also a variety of roasted breadpage.


For different pellets used different flour: Wheat for pizza, Khachapuri, Patyard, Mantakash, Cops and Lavash, corn for Tortilia and msidi, rice for Moti, Shotochubairan and Tirimguby.

The bath and chapati are preparing them of any large-ground grain or seed grains.

For the shine mix different types of flour - wheat, barley, rye, but more often I use it simple wheat.

Pita was originally prepared from the wallpaper flour - roughly ground together with shells of wheat grain, rye, barley and other cereals; modern recipe Provides mainly wheat.

From the rye flour bake the Mongolian pellet of the bounty and the Finnish raylylae.

Universal Recipe: Milk Bread Pellets

Bread cakes on milk without yeast, eggs and butter and cream oil successfully replace bread. Thanks to the neutral taste, they can be served with garlic to ride or with honey to tea. You can prepare such cakes in a few minutes, without proofing and long baking.

In this recipe, the pellets are roasted on a dry pan, but if desired, they can be fed in a small amount of vegetable oil.


The list of ingredients is basic. If it is supplemented with fresh greens or dried herbs, cheese, sesame, we will get completely new tastes.

Bread cakes can be made in size with a coffee saucer or with a soup plate - as you are comfortable. They are pretty soft with small air emptiness inside.

Recipe information

  • Dish type: baking
  • Method of preparation: frying
  • Portions: 10.
  • 30 minutes

Ingredients:

  • milk - 150 ml
  • soda - 0.5 h. l.
  • apple vinegar - 1 tbsp. l.
  • salt - 0.75 h. l.
  • vegetable oil - 2 tbsp. l.
  • wheat flour - 300 g

Cooking method

Flour for pellets must be sifted to make the dough to be soft and tasty. Then you need to add salt and mix with flour.

For bread pellets, you can use fresh or slightly black milk. Liquid should be pouring into flour. Then add vegetable oil and rejected in vinegar soda.


It is necessary to knead the soft dough. When it almost ceases to stick to the hands, it needs to be covered with a towel and leave for 10 minutes. During this time, flour will absorb moisture, and the dough will become more dense, elastic.


Rested dough division by 9-10 servings. Each piece must be rolled into the ball.


The table sprinkle with flour or lubricate vegetable oil. Each portion of the test should be ripened in a cake with a thickness of 2-3 mm.


The frying pan is warming up on medium fire. Bread cakes can be firing on one or several somewhat, depending on the size of the pan and the pellek themselves.


One side is twisted in 2-3 minutes. Then the cakes must be turned over and fry on the other side. Ready baking We put a stack and cover with a towel so that it remains soft.


  • You can cook a lean version - the recipe for the pellek leave the same, simply replacing the milk with water.
  • If the dough knead acid milk, the vinegar can not be used. In this case, the soda must be added to the milk and mix, and then pour into flour.
  • If the tortillas swear strongly and unevenly roasted, before putting on a frying pan, hook a fork in several places.
  • Wheat flour can be partially replaced by corn, buckwheat or oatmeal. However, in any case, wheat flour must be more than 50%.
  • As an experiment, you can add sugar - a delicious sweet pastry will turn out.

Mexican Tortilla.

You can make different dishes with Tortille.

If it is wrapped in it fried meat, canned beans and corn, baked bell pepper, pieces of tomatoes, it turns out burrito.

If you finish cheese, greens and vegetables, it turns out an enchilade.

Mexican pellet with grilled meat and vegetables are called FAHIT.

But in essence it is ordinary roasted cornpopers on water and flour in a pan.

Products:

  • flour - corn and wheat - 150 g
  • water hot - 200 ml
  • creamy oil - 50 g
  • salt to taste.

Cooking:

  1. Sift with salt both types of flour slide with a deepening.
  2. Pour a little water, kneading the dough.
  3. Creamy oil melt and pour into the dough.
  4. Mix the smooth comgenerated dough and leave half an hour with a napkin.
  5. Divide on 8-10 pieces, roll out thin pellets and fry on a dry pan on both sides before bubbles appear.
  6. Bubbles need to pierce and turn the trickle.
  7. Fry a little more.

Gezlem: Turkish cakes on kefir

Gezlem is a wonderful replacement of the usual pancakes for breakfast and excellent supplement to dinner or dinner on skouring hand.

Although if you do not know the history of the dish, then it is just ordinary cakes on kefir with filling of cottage cheese and greens.

They are not even necessary to cook with filling - you can fry and without anything, and then lubricate with butter and serve.

What do you need:

  • wheat flour - 400 g and a handful for a subtype,
  • kefir slightly warmed - ½ cup
  • warm water - ½ cup,
  • cottage cheese fat with large grain - 250 g,
  • greens (Assorted) - 50 g,
  • creamy oil - 40 g.
  • salt.

How to cook:

  1. Mix kefir, water and salt.
  2. Pour flour, wash the dough and leave half an hour.
  3. Cottage cheese salted and connect with a finely disturbed greens - dill, parsley, cilantro, oregano, celery.
  4. Distribution of 6-10 pieces, roll very thinly.
  5. Put the filling and minimize, walking on the seam by hand.
  6. If there is an envelope form, the stuffing must be put in the middle; If there is a form of a semicircle, the filling is laid out for one side.
  7. Gez bake is needed on a dry frying pan. Each roasted side is lubricated with melted butter.

Rye pellets on sour cream

Such pellets are popular in Finland.

Sour cream can be replaced natural yoghurt, kefir, rusty, rye flour is complemented by other types of wheat, barley.

Barley, by the way, can completely replace rye if necessary.

Ingredients:

  • flour - rye and wheat - 150 g
  • 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 to connect and sift.
  2. Liquid products to connect and stir the wedge.
  3. Enter the dry mix into the liquid, slowly knead the dough.
  4. Leave it for half an hour, lubricating with vegetable oil and cover with a film, and then divided by 6-8 parts.
  5. Every part roll over in a circle with a thickness of 1 cm, fry on a frying pan under the lid for several minutes on each side.
  6. If the tortillas are damp in (this can happen due to low flour sticky), they can be made until prepared in the microwave.

Recipe with cheese

Cheese pellets on yeast - simple and fast recipeAt the same time, it can be complemented by various ingredients.

If the cheese is salty in filling, then a finely chopped pickled cucumber is suitable for it, the ham, if the cheese is unsolved, then a grated apple or a pear with a dense pulp.

Very tasty with green onions - only onions need to take a big bundle.

Products:

  • warm milk - 200 ml
  • wheat flour - how much will take the dough, approximately 350-400 g
  • creamy butter - 50 g
  • sugar - 1 tbsp. l.
  • salt - ½ tsp.
  • yeast (live) - 20 g
  • solid or adygei cheese - 150 g

How to bake:

  1. In the warm milk to breed yeast, let them stand literally 10 minutes.
  2. Mix all bulk products slide, pour milk, knead the dough.
  3. Leave it for a while - no more than 20 minutes, you do not need to wait until it grows up, just that the flour began to highlight gluten. Cheese grate on a grater, intervene in a mass.
  4. Roll out the cooler of the round shape (up to 1 cm) and fry on a dry pan, lubricating ready-made cakes with cheese melted cream oil.

Secrets of storage and filing

  • How and with what to serve such fast bakingDepends on your desires - this product is the same universal as bread. Feed with honey or jam and you can arrange tea drinking. Publish the cakes to some soup, for example, to a racner, and a full dinner is ready.
  • Pellets without any stuffs and additions are served to any dishes, in some kitchens they even replace a spoon for soups and sauces. Can be stored from several days to several months depending on the recipe.
  • Such baking with stuffing is fed to tea, coffee or to first dishes. It is not subject to long-term storage.
  • If you smelled too much, cool, wrap and freeze. PSL will simply warm up in the microwave and appetizing baking is ready.

Hostess at a notes

None of the recipes is strict. Ingredients can be replaced and complemented. For example, olive oil It can be replaced with corn, nuts, sunflower, cheese - cottage cheese, one grade of meat - others. The taste of ready-made pellets will change, but they will not be worse. The main thing that needs to be observed is the proportions of dry products and liquids.

The dough must be soft, elastic, homogeneous - then it rolls well and will not burn, nor sprawling during frying.

Useful video

Delicious Chinese layerpills with onions. It is not difficult to make them, here is a simple video with tips:

Not all mistresses love baking. It does not suit the dough, then the products are "not the system", then flour throughout the kitchen ... In general, headache, not pleasure. But there is such a baking that, under the power of any hostess, is preparing quickly, requires a minimum of ingredients, may be sweet, salty, lean, yeast and be sure to taste to all at home. These are cakes in a frying pan. They can be quickly prepared when the bread ended among the nights or I really want something to tea if the guests are in 5 minutes and there is no time for the delights, but I want to surprise. Simple cakes are well served to the first dish, and options with cunning fillings can be used as a full dinner.

Probably in every country of the world has its own national dish like cakes. This is Khachapuri, Schanzhka, Tako, Torto, Kystyby, Chalpak, Piet, Matnakash, Lavash, Puri, Patyer, Catlama, Mats, Focaccia ... Language Break! And that is not all! Regardless of which of the proposed recipes will like, remember one thing - half of the success is to products.

  1. Self simple lepshushki Make on water and flour with the addition of a certain amount of salt to taste. Therefore, it is clear that the choice of flour is worth paying special attention. Be sure to take the highest grade from the well-known manufacturer. The flour should be dry and absolutely white, then the cakes will be delicious, soft, appetizing.
  2. The cakes with the egg turn out more ruddy and acquire a little different taste. If you decide to add this ingredient, then be sure to or reduce the amount of water, or add flour to ready dough Good lagging behind.
  3. Do not skimp on quality cheese or cottage cheese if you want to use them in the recipe. Do not take for baking so-called cheese and curd products. The first is not melting and can be patched, the second is stratified and comes.
  4. Most recipes are supposed to be frying on a dry pan, but some nations are roasted in a large amount of oil. It can be melted creamy, and sunflower. But the margarine is better to refuse.

So, for the preparation of the most ordinary cakes you will need:

  • small sieve;
  • one big bowl and one or two smaller;
  • beaker;
  • rolling
  • pan.

Before the kneading test, prepare all the ingredients that will be used in the process:

  • squake the flour to remove the possible garbage and "get out" it;
  • shake the egg;
  • melt the butter;
  • measure the required amount of liquid and bulk products;
  • grind greens and vegetables.

Separate attention to the frying pan. Ideally, it should be cast iron, well, or on the extreme case just a thick-walled. It is such such a disherent to give our cakes to the maximum of accumulated heat and fry them quickly, evenly and with appetizing crust. It seems that everything is ready? Start!

How to cook cakes in a frying pan?

The process of making most cakes is extremely simple, since all the peoples of the world have been predominantly food of the poor and workers - in general, those who are not to the delights.

  1. Skim. Dough for cakes in a frying pan always knead hands. To do this, pour out a part of the sifted flour into a large bowl, form a slide. In the top of the fingers, do a deepening and pour water there. Six the dough by adding the desired ingredients and constantly smashing the flour to the desired consistency (the dough must be tight, not sticky) keep in mind that, depending on the quality of flour, it will fluctuate and its quantity.
  2. Relaxation. Give the finished dough shape of the ball, cover it on top of the bowl and let it take a break from half an hour. At this time, on a large cutting board or straight on the working surface of the table, put sat down with a thin layer of flour and put a frying pan on fire.
  3. Rolling. Rested dough shock on the table and cut the knife into several parts (depending on the diameter of the frying pan, the number and type of test). From each part, make a ball, trig off the flour and roll the rolling pin in thick damn. Many hostess make cakes smaller, simply kneading dough balls between the palms. They argue that so much more tastier.
  4. Fry. In most recipes, the frying is carried out without oil, therefore we make quickly cakes in a pan, we distribute the dough evenly and immediately on the grilled surface. The roasting on each side leaves 30 seconds to a couple of minutes. The readiness indicator is the raised edge, golden color and brownish "freckles" over the entire surface of the cake. If, after frying at the bottom of the dishes, there was an entrance, then it is necessary to remove it, so that the next portion does not care and do not burn.
  5. Innings. Fold out the finished cakes one on the other, like pancakes on the carnival, and cover the towel to keep warm. Serve to the table instead of bread or sweets to tea, in a clean form or with sauces and jams in small glasses.
  6. Storage. Usually, such a yummy is placed immediately at the table, but if the cakes turned out too much, it is permissible to store them in the refrigerator. When they become harsh, heal them before serving in the microwave, pinning for each slightly water.

Dough on cakes (options)

Such a dish can be prepared from a variety of types of test:

  • yeast or yeastless;
  • on water, kefir, sour cream, yogurt, serum;
  • custard or mineral water;
  • lean or bought.

It all depends on the possibilities and preferences. Often in the refrigerator remains half a cup of kefira or yogurt, which just has nowhere to do. Shepshushki in this case - a great way out! Normal classic dough We knead on water and flour. Nothing will prevent cheese or greens, seeds of flax or sesame, add sugar or, on the contrary, fine chopped garlic.

1. Peres in a frying pan (recipe on kefir)

Such a recipe for cakes in a frying pan is good for those who love sandwiches. Neutral taste ready dish allows you to add to it the most different fillings - From jam to salami.

A glass of flour will need a 2/3 cup kefir, an egg, a bit of a baking powder, salt. We will fry in a small amount of oil.

In a bowl with kefir, we drive the egg, add salt, baking powder. Gradually, introducing flour, knead the elastic, but not very tight dough and give him a rest. At this time, we lubricate the frying pan with oil and heated. The cakes are made relatively subtle, but not to the state of the leaf boat, and fry every side by a pair of minutes.

2. Peres in a frying 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, however?) Options, how to cook delicious Khachapuri, many. Take classic.

Make the water on the water with yeast and sugar. When it is ready, add a salt and egg, interfere with flour. At the very end of the knead, enter the oil (up to 2 spoons), and leave the dough for an hour - let it suit. At this time, prepare the filling: soda sulgaria or another, similar to taste, cheese, add a pair of eggs and melted oil.

Khachapuri fold in different ways. You can create them, like pasties, and can be converted. Traditionally, they are made in the form of cheesecakes, laying out the cheese on the middle of the cake and closing it with its edges. Fry in oil in a pair of minutes, laying out first filling down.

3. Cheese cakes on kefir in a pan

Cheese can be added not only in stuffing, but also in the dough. Such an option is a great idea for breakfast! Good in stuffing such a cake add a slice of ham.

For cooking take:

  • incomplete glass of kefir;
  • cheese and ham in 200 grams;
  • sunflower oil;
  • to taste salt, sugar and black pepper.

These cakes are kneaded in kefir with the addition of a disintegrator. In the dough interfere and finely curly cheese. Well, if it is spicy, not fresh. For filling, finely cut ham.

We form large "dumplings" with a ham filling and send to the pan with hissing oil. Fry both sides of the cakes for 4-5 minutes.

In principle, the cheese can not interfere in the dough, but mix it with ham and add as a filling. You can make such layers and without filling, simply by entering cheese in the dough.

4. Tatar Lepshushki

In Tatarstan, without cake, of course, it also did not cost. Here they are called Yuk and special secrets in her cooking. Nevertheless, it is excellent optionWhen in the winter step, I really want a baked, and there is no desire to leave the store.

At one and a half cups, flour take 100 ml of fuel butter and milk, egg, half spoons of salt and twice as much sugar.

Watch the egg in a bowl and mix, add milk and oil to it. Save, send. Six the dough and traditionally retain it to relax. Yuka is fried without oil to 2 minutes from the same side.

5. Potato cakes in a frying pan

And this recipe also came from Tatarstan and tested not by one generation. These are ordinary Tatar cakes-Yuki with a filling of potato mashed potatoes. In his homeland, they got the name Kusty.

Forex Yuki according to the prescription described above, but make a stuffing in advance:

  • boil potatoes with garlic and laurel sheet;
  • pass the finely chopped onions in the oil;
  • prepare a potato mashed potatoes with warm milk and onions (it should be so so that it can be smeared).

Lubricate the half of the finished Yuki potatoes and cover the second half. Kystybiy ready!

6. Fresh cakes in a frying pan instead of bread

But such loaves in India are called Puri. Let's try to prepare them at home, the benefit of any cunning ingredients will not need for this dish.

In addition to water and flour, it will take: Puri:

  • tablespoon oil (creamy, melted);
  • a glass of vegetable oil.

Water heating, salt and only after that begin to knead the dough. In advance, melted oil we enter closer to the end of the kneading.

Vegetable oil we ripe and fry in it thin Puri, as in deep fryer. Pre-made crispy rounds lay out before serving on a paper towel or a napkin so that excess fat remains on it, and not in our stomach.

7. Shepshushka in a frying pan set (without eggs)

And such cakes will be a great way out for those who observe the post. Take the glass mineral water And one and a half or two cups of flour. Prepare the dough by adding sugar, sunflower oil and salt. Flagly lubricate oil and roast harvested cakes. Add to them long-term fillings: Mushrooms, onions, potatoes, cabbage, jam.

8. On milk without yeast

Here is a wonderful example of what is optional to invent something to be delicious. It is enough to take 1.5 glasses of milk, a pair of spoons of sour cream and oil, egg and salt. Check the dough - it will be soft and very obedient, form the cakes and fry on the oil. Make them at least thin, though fat. If you wish, add sugar.

9. Shepshushki in a pan with greens

Such cakes are good and instead of bread, and as a snack.

In addition to water and flour take:

  • egg;
  • greens (except dill and parsley, good green onions, spinach);
  • spices at will.

Green wash and stew water surplus. You can grind it and just a knife, and in a blender. In the first case, the pieces of greenery will be visible to the naked eye, in the second the dough itself will become a beautiful green color. Egg and greens interfere in the dough, then fry the cakes in the usual way.

You can diversify such a dish by cooking a filling from boiled egg, chopped greenery and salted cottage cheese. In this case, put cottage cheese with greens and close the edge (like Cheburek) for each classic cake. Fry the same.

10. Peres in a frying pan from flour and water

This is extreme economic dish Could think of only Jews. Flour and water - the basis of a laconic recipe for jewish dish matzo. A glass of flour mixed with 100 ml of water, rolling thinly thin tough from the resulting test, we stick them with a fork throughout the area and fry to flirt and fragility.

11. Corn flour cakes

However, Mexicans are poor, their authentic Tortyllas also prepared without adding exotic ingredients. Only the basis of their cakes - corn flour. When it is possible to get a real, special thin grinding (Masa Harina) - perfectly. If not, dilute wheat and enter some oil.

On 2 glasses Massa Harina Take a little more glasses hot water. Make the dough, let's brew and fry the Tortilas in a pan without oil.

12. Indian lepshushki

Why, there, in India, also not particularly ceremony with the preparation of cakes. Here they are called Chapati and prepare from ordinary wheat flour, but preferably coarse grinding. The secret is that when frying, they inflated as if they are about to burst and if they are revealed, then in the resulting "pocket" you can invest any stuffing!

On two glasses of flour take the pinch of salt and 100 ml of boiling water. Purple the dough perfectly, and let it mature a couple of hours (you can even leave for the night). Running dough on Chapati roll up to a half-cavity meter and fry without butter on both sides.

13. Oat cakes in a pan

And this is a recipe for losing weight. Something similar is prepared in Scotland for breakfast, but, preferably, in the oven.

Take oat flakes, shred them in a coffee grinder, but not in dust. At the shelf such flour, add a pair of wheat spoons (gluten in it, due to which the cakes will not be "spread"). Dough knead on boiling water with a small addition of oil. Keeps do not too thin and fry in a frying pan, wedged with fat.

14. Rye lepshushki

But another variant of spicy loafing for vegetarians, losing weight and just wanting to diversify their diet. A glass of rye flour will be twice as much as water, 2 tablespoons of oil, salt, paprika, favorite spicy herbs and green onions. All ingredients mix and from ready test Make fine rye pancakes.

Be careful, the dough is not so tight, like on wheat flour, and the finished cakes are crispy and more crumbly.

15. Rice lepeshushki

In a piggy bank lovers healthy nutrition Rice flour cakes will also go (better coarse grinding). Call them thyrimeguby and prepare classic way - On boiling water With the addition of eggs and oil.

Tirimguby can be simply as a bread, but try to make sauce from greens, yogurt and finely chopped marinated vegetables for them.

16. Curd cakes in a pan

In Dagestan, such cakes are called a miracle with cottage cheese. The dough for them is mixed without frills - on water and flour, and it will take for the filling:

  • cottage cheese;
  • egg;
  • butter.

After the rolling, proceed to cooking the filling. To do this, suck the finely lousy onions with salt on the butter. Then add an egg and prepared onions into cottage cheese. Place the filler on the cake and close.

Such a miracle is fried on cream oil until readiness. Ready and rosy, they are lubricated by sour cream and fold into the bag so that they become soft - ready!

17. With a frying pan

An excellent option for snacking on an idle arm on a weekend, while boils boils and makes meat for family dinner.

Take:

  • on the sheltered flour and cheese;
  • a glass of kefir and baking powder;
  • 2 eggs;
  • vegetable and butter.

In a bowl with kefir, lean the egg, add the oil and baking powder. We knead when adding flour. When the dough is resting, soda on a sharp cheese, add an egg and butter. Still put out the middle of the dough on the middle of the test, jumping on the edges from above, as in Hincali. Baked such cakes for a few minutes on both sides.

18. Lukovy Lepjushki

They are made in Uzbekistan. Cheap and angrily, but nevertheless not trite. In addition to water and flour, take a pair of bow heads, oil (better, sunflower), salt-sugar-greens and a small spoonful of yeast.

Make yeast dough with the familiar way and leave to reach. Finely smoke onions and greens and interfere in the dough when it is ready. Fry the onion cakes in a small amount of oil to shut.

19. Shepherds with meat in a frying pan

In principle, many peoples make their cakes with meat. But let's stop at the Arabic kitchen and their gorgeous dish with minced meat called Lahmjun.

Dough: In the hill, flour make a hole, pour yeast with sugar and pour part of the water, mix without interfering with flour. After a quarter of an hour, knead the dough, spilling, introducing the remaining water and olive oil. Remove the dough for an hour to come up.

Stuffing: greens, spices, tomatoes or pasta, bulgarian pepper Grind in a blender and add chopped meat. Salt, pepper, introduce some oil.

Slim cakes lay out on the pan, lubricate the minced meat on top and roast under the lid up to 10 minutes. Personal fresh greens and sprinkle with it Lahmjun before serving it on the table.

20. Sweet lepshushki

Well, it is quite not surprising that ordinary cakes were made by sweet in all countries of the world. In India, this is Roth, and the Jews are almoyshane. We also have a sweet cake to tea.

Take a glass of flour egg, sugar 2 tablespoons and as many oils, pinch of salt, vanilla and cinnamon, baking powder.

Check the dough and cut it into parts, each of which roll into the finest translucent pancake. Pancakes trig off with sugar and roll in tight rolls. From each roll, twist "snail", and then roll it up again in a thin cellar, which you will fry.

The finished cakes are sweet, crunchy, some layers. Before serving, trigger them with cinnamon.

21. Honey Lepe

Another option of cakes, from which the ears do not pull out children, and adults too.

For a couple of glasses, flour take:

  • fullack of milk (water can be used);
  • honey 3-4 spoons;
  • 1-2 eggs;
  • on the floor spoon of soda and salt;
  • two spoons of oil;
  • cheng and poppy.

We mix all the ingredients, with the exception of the last two. Honey take half. Fry sweet honey curlers in butter, lay out on a dish, water the remaining honey and sprinkle with sesame and poppy.

22. Mexican Tortilla

These are traditional mexican leprees, whose recipe was borrowed allegedly at Aztecs. In their homeland, they are preferably prepared from corn flour, but in our conditions it is quite suitable and wheat. Interesting taste is obtained from ready-made inchings prepared from a mixture of wheat flour with corn.

By kneading the dough with a classic way, take a gram of 50 cream oil and overtake it with flour. Enter the resulting mass in the dough and for piquant taste Add a little nutmeg.

Rolled pancakes for Tortilia should be thin - only 1-2 mm. Fry them no more than a minute from the same side.

23. Tako cakes

There is bread with all sorts of fillings - the tradition is not at all, but, so to speak, the world. Shaverm, Lahmandhong and even pizza are classic examples of such dishes in different countries. In Mexico, this is the cakes of Tacos. These are convertors from ordinary Tortiili, prepared by the recipe above, with juicy stuffs and sauces.

For classic Still Take mince, tomatoes, tomato paste, garlic, Bulgarian pepper, greens, olives. All ingredients of the car. Tortylians, until they cooled, fold in half, then lay out the stuffing in them, bring the greens, add lettuce leaves. Our tacto is ready.

Vegetables, beans, seafood, just shrimps and so on can be used as a filling.

24. Uzbek leeping

The cashew of Uzbeks is called Patyr. It has a characteristic form and is baked in the homeland only in Tandara. They can often be found in ethnic restaurants, where they are supplied with lush and large (size with a soup plate), with a flattened middle and higher edges. Patyr's houses can be made in a high cast iron pan, and in the oven.

On the shelf flour take a glass of milk instead of water, 25 grams of yeast, 50 ml of oil, a little sugar and salt.

Cook the dough, explore in warm yeast milk with sugar. So far, Zakvaska gets wandering into the flour to enter salt and oil. Check the dough and remove the reach per hour and a half. Finished dough cut out, from each portion, roll the cakes, in the middle of which make your fingers a deepening and reach it for a fork. Lubricate the dough with oil and send a quarter to a quarter of an hour or a little more.

Pirty-pyatyr and in a high cast iron pan or in a slow cooker are well supported. It is best to fold them in a package or cover with a towel - for softness.

  • Good in the oven and Finnish potato lepshushki. Prepare the dough from the salted potato puree with egg and flour. Form the cakes, smear the oil and lay out on the baking sheet. Sprinkle olive herbs and sesame, catch the fork and bake until readiness. Serve with sour cream, mushrooms, curd creams with spices. Harbor!
  • Excellent option sweet lepshushka In the oven mentioned earlier almoyshawn. At 100 grams of flour, take the same sugar and almost as much butter, a couple of eggs, cinnamon. Preheat water in a deep bowl, enter melted butterSweet. After boiling neatly, but quickly, sprinkle flour, kneading the dough. Slightly cool, add eggs. Equally distribute the finished dough evenly, shining with cinnamon with sugar and put it in the oven at an hour at 180º C. Finished almoishawn, crush or cut and apply to tea.

    • A variety of cub recipes can be invented many more, but even the usual lean is a great replacement of bread, and with a piece of cheese from above - a full breakfast, and the smeared jam is already dessert. That's really, a universal and simple dish, which maybe every time it can be different and enjoy all family members.

    These air, crispy and incredibly delicious cakes, which we stuff in a frying pan can be prepared very simple and quickly from the usual yeast dough on the water. All ingredients needed for them are always in every house at hand. And this means that you can do these appetizing pellets at any time as soon as you wish. They can be submitted to the table as a bread or simply as an appetizing baking. They are good with tea, kefir, jam, sour cream or even just like that. The most delicious cakes are so far they are hot and immediately from the frying pan, they are tender and porous inside, with a crispy golden crust on top.

    Ingredients:

    • 400 gr Wheat flour
    • 300 ml of warm water
    • 1 pt spoon sugar
    • 1/2 h salt spoon
    • 20 grams of fresh yeast
    • roasting

    Cooking method

    We mix 100 ml of water with sugar and yeast to activate, we are waiting for a minute 15 to raise the foamy yeast haapel. During this time, we sift the flour into a bowl and add salt into it, we pour the remaining water and activated yeast into it. We mix a homogeneous smooth dough, it turns out unrjudes and even sticks to the hands. It is precisely this that gives the air to our pellets when baking in a frying pan. Cover the bowl with a towel and put it in a warm place to raise the test of minutes by 30, it should increase two to three times. I'm filming it I.

    we shift with flour, divide on 6 parts and roll small bunches. Over again and give them 15 minutes for proofing to easy lift. Roll over every river in a thin cake or stretch your hands on weight, slightly rotating it.

    Fry it in a frying pan with well-heated vegetable oil to the bottom of the bottom.

    Then gently turn over and fry the second side until complete readiness. Finished cakes lay out on a paper towel so that the surplus of oil is absorbed into it. Bon Appetit.