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Pan-Fried Herb Flatbreads with Parsley and Sorrel

These tasty little flatbreads make a great stand-in for bread! I love all kinds of flatbreads — they're wonderful. They're usually a breeze to make, yet they're really filling and a lifesaver when there's no bread on hand. And flatbreads stuffed with fresh herbs are pure magic. Try them and see for yourself!

nasstinAuthor avatar
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Fried tortillas with parsley and sorrel
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Fried tortillas with parsley and sorrel
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 7 g
Fats 7 % 3 g
Carbohydrates 78 % 36 g
194 kcal
GI: 3 / 0 / 97

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Here's everything you'll need.

  2. Step 2:

    Step 2

    Mix the flour with the salt.

  3. Step 3:

    Step 3

    Add the water and knead the dough for 10 minutes.

  4. Step 4:

    Step 4

    The finished dough should be fairly stiff.

  5. Step 5:

    Step 5

    Put the dough in a bag or cover it with a damp towel and turn to the filling. Resting time lets the gluten relax so the dough becomes more elastic.

  6. Step 6:

    Step 6

    Finely chop the dill, parsley, sorrel, or any other greens.

  7. Step 7:

    Step 7

    Chop the green onion.

  8. Step 8:

    Step 8

    Mix all the greens together well.

  9. Step 9:

    Step 9

    For the filling you'll also need a little vegetable oil, khmeli-suneli, black pepper, and salt.

  10. Step 10:

    Step 10

    Divide the dough into about 7 equal pieces.

  11. Step 11:

    Step 11

    Roll each one out as thin as you possibly can. In the original recipe the dough was practically translucent. Mine didn't come out quite that thin — my youngest was very eager to help — but there's always room to improve, and next time I'll roll it thinner still.

  12. Step 12:

    Step 12

    Spread the herbs over the rolled-out round.

  13. Step 13:

    Step 13

    Salt and pepper the herbs right on the dough — otherwise they'll release their juices, which we don't want. Add a pinch of khmeli-suneli and a little vegetable oil.

  14. Step 14:

    Step 14

    Pinch the edges together tightly, like sealing a big hand pie.

  15. Step 15:

    Step 15

    Turn it seam-side down and shape the rest of the flatbreads the same way.

  16. Step 16:

    Step 16

    Cook them in a dry skillet until done, flipping several times.

  17. Step 17:

    Step 17

    Enjoy!

  • Give these flatbreads a try — they're so tasty, even though they're made from next to nothing!
  • They're quick and easy to make, and the result is simply amazing! Herb flatbreads cooked in a skillet are my go-to when I need a fast snack.
  • They're also great to take along on trips — to the cabin, out in the woods, on a picnic. Ever since I learned this recipe, the question of what to pack for the road answers itself. For hours they stay just as fresh and delicious, ready to take the edge off your hunger the moment you need it. Happily, my whole family loves them — from the biggest to the littlest!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  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
  • Sorrel - 19  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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