Cheesy Milk Skillet Flatbreads
Soft, savory, and satisfying cheese flatbreads! They're wonderful — the milk in the dough makes them especially tasty, and they're endlessly versatile. Serve them in place of bread, alongside appetizers, or just enjoy them for breakfast with a cup of coffee!
Pirko Rita
Recipe author
Cheesy Milk Skillet Flatbreads
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
9 g
Fats 15 %
8 g
Carbohydrates 69 %
38 g
248 kcal
GI:
3
/
0
/
97
- Take a deep bowl, pour in the milk, and crack in the egg. Sift half of the flour and add it to the milk and egg. Mix everything together. Grate the cheese, add it to the mixture, and stir again. Now add the remaining flour a little at a time, kneading the dough constantly with your hands (grease your hands with vegetable oil first). Divide the finished cheese dough into 7-8 equal pieces. These will make small flatbreads; for larger ones, divide the dough into fewer pieces. Roll out each piece with a rolling pin into a round about ¼ inch (5 mm) thick. Score the top of each round with a knife. Once all the flatbreads are shaped, set a skillet over medium heat, brush it with vegetable oil using a silicone brush, add a few flatbreads, and fry until golden on both sides. I recommend serving them right away while they're hot. Any that cool down can be reheated in the oven at 350°F (180°C) for 3-5 minutes. Thanks to the milk in the dough, these flatbreads stay soft for a long time — though I promise they won't last long, because they disappear fast! A couple of things worth noting: the number of flatbreads you get will vary depending on how big you make them. Divide the dough into 7 pieces for small flatbreads, or into about 3 pieces for large ones (the size of your skillet). And second — the cheese you choose changes the flavor. I used an ordinary hard cheese, but feel free to use any cheese you like.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Chicken egg - 80 kcal/100g
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