Pan-Fried Dill Flatbreads

Cooking method

1. Step 1:

   

   Gather all the ingredients for the flatbreads. Sunflower oil is best here — it gives the flatbreads a milder taste, while olive oil can leave a noticeable bitterness in the dough that not everyone likes. Use room-temperature water, not cold, and all-purpose flour.

2. Step 2:

   

   Sift the flour through a fine sieve into a bowl. Add the salt and stir it into the flour.

3. Step 3:

   

   Make a well in the flour. Pour the water and sunflower oil into it. Mix the dough first with a spoon, then knead it well by hand. Kneading time varies with the flour — 5 minutes or more.

4. Step 4:

   

   You should end up with a smooth, elastic, non-sticky dough. If it's too loose, work in 1–2 more tablespoons of flour. Don't add a lot at once, or the dough will get too stiff and the flatbreads won't be airy. What should the dough be like? At the right consistency it pulls away from the sides of the bowl and doesn't stick to your hands, while still staying elastic.

5. Step 5:

   

   Cover the bowl with a towel and let the dough rest for 15 minutes.

6. Step 6:

   

   Rinse the herbs, shake them well, and pat dry. Then chop them finely with a knife. Besides dill, you can use any herb you like — parsley, cilantro, or a mix. You can also make the flatbreads without herbs at all, or with any other filling you like.

7. Step 7:

   

   Divide the dough into 3 equal pieces.

8. Step 8:

   

   Flour the surface generously. Roll each piece of dough into a circle about 8 inches (20 cm) across. Sprinkle each circle with the chopped herbs.

9. Step 9:

   

   Roll each sheet of dough up into a log so the herbs end up inside.

10. Step 10:

    

    Cut each log into 4 equal pieces. Handy tip: pinch the cut ends of the pieces closed so the herbs don't fall out. Flatten each piece slightly and round it into a disk — that makes it easier to roll out.

11. Step 11:

    

    Dust the surface with flour again. Roll each piece into a round flatbread 3–4 inches (7–10 cm) across and about 1/8 inch (2–3 mm) thick. This way the herbs stay tucked inside the dough and won't scorch while frying. Shake off any excess flour from the rolled flatbreads, or it'll burn in the pan. The rolled-out flatbreads look lovely, each with its own herb pattern.

12. Step 12:

    

    Heat a little sunflower oil in a skillet, just enough to coat the whole surface of the pan. Add the flatbreads and fry them over medium heat on both sides until golden. If the dough is made right, the flatbreads will puff up slightly and form air bubbles as they fry.

13. Step 13:

    

    Transfer the finished flatbreads to a plate and serve. They're delicious hot, warm, or cold. Enjoy!