Uzbek Onion Flatbreads (Skillet-Fried)
A pan-fried treat from sunny Uzbekistan! These onion flatbreads are simple, thin, flaky rounds of unleavened dough with a savory onion filling. They call for just a handful of ingredients and make a great stand-in for bread at breakfast, lunch, or dinner.
Katya
Recipe author
Uzbek Onion Flatbreads (Skillet-Fried)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
5 g
Fats 38 %
21 g
Carbohydrates 54 %
30 g
325 kcal
GI:
7
/
0
/
93
- Warm the water — just gently, to about 95°F (35°C). Stir two-thirds of the salt into the warm water until it fully dissolves. Sift the flour into a large bowl, add the salted water, and gently work everything together. Knead into a firm but elastic dough. If the bowl feels cramped, move to a large cutting board or your countertop. Once kneaded, divide the dough into two equal pieces and wrap each in plastic wrap — this keeps them from drying out and crusting over. Set the dough aside to rest for about half an hour. While it rests, make the onion filling: peel, rinse, and pat the onions dry, then finely dice them. Mix in the remaining salt and a little black pepper. Melt the margarine in a double boiler or the microwave. After the dough has rested, unwrap it and cut each piece in half again — you'll have four portions, one per flatbread. Take one portion and roll it out into a large, thin circle. Brush it generously with melted margarine, spread an even layer of onion filling over it, and roll it up into a thin log. Coil the log into a spiral, then roll it out again with a rolling pin to press the filling in and flatten it into a round. Repeat with each portion — brush with margarine, add filling, roll up, and roll flat. Pour vegetable oil into a skillet, heat it, and add a flatbread. Fry them one at a time over low heat with the lid on. These are best served with fresh herbs and vegetables.
- They also make a great light meal on their own with vegetables and sour cream — really tasty! Enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 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
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine diet - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
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