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Flatbreads with cheese without yeast on kefir in a frying pan

Cheesy No-Yeast Kefir Flatbreads in a Skillet

A basic recipe you can make your own. The dough comes together like any other, but these cook in a skillet. Use just a little oil for frying — if your pan is nonstick, you can skip it entirely. The flavor is all cheese, but feel free to add herbs or spices to taste. They're quite different from oven-baked flatbreads: these come out more like fritters than pastry, so keep that in mind and you won't be caught off guard. They're quick and easy to make.

Blue-Eyed

Recipe author

Flatbreads with cheese without yeast on kefir in a frying pan

Composition / ingredients

Servings:

Wheat flour (2 cups / 200 ml in the dough, plus about 20 g for shaping)

320

Kefir

200

Egg

Salt

0.5

Sugar

Baking powder

Vegetable oil

Hard cheese (I used a firm melting cheese)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 22 % 11 g

Carbohydrates 55 % 28 g

261 kcal

GI: 4 / 0 / 96

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. The dairy can go straight from the fridge into the recipe.
Step 2:

Grate the cheese on the coarse side of a box grater. Semi-firm, firm, or semi-soft all work — just make sure it's real cheese that melts well, ideally 50% fat or higher.
Step 3:

Sift the flour and baking powder into a mixing bowl and stir to combine.
Step 4:

In a separate bowl, whisk the egg with the sugar and salt.
Step 5:

Pour the egg into the flour, followed by the slightly warmed kefir, and stir with a whisk or fork. (I warm the kefir in the microwave for 30 seconds.)
Step 6:

Pour in 1 tablespoon of vegetable oil and knead the dough by hand — it will be a little sticky.
Step 7:

Lightly flour your work surface and the dough, and gather it into a ball. Don't add too much flour or the dough will toughen. If it keeps sticking, wash and thoroughly dry your hands — that usually does the trick without overloading the dough with flour.
Step 8:

Roll the dough out into a flatbread about 1/4 inch (0.5–0.6 cm) thick. Spread the grated cheese evenly over the top.
Step 9:

Roll it up into a tight log and roll it gently along the counter to even out the thickness. Cut into pieces about 3/4 inch (2 cm) wide. Dip both cut sides of each piece in flour, flatten into a round, and roll out to the thickness you like — but no thinner than 1/4 inch (0.5 cm). This makes 15–17 flatbreads.
Step 10:

Pour a little oil into a heated skillet, bring it up over medium-high heat, and fry the flatbreads on both sides until golden. I don't cover them — they cook quickly, so don't walk away.
Step 11:

Set the finished flatbreads on a paper towel, then stack them up. They're delicious hot or cold, with any drink.

You can mix the dough a different way: crack the egg into a bowl and add the salt and sugar. Pour in the lukewarm kefir and vegetable oil, and stir until smooth. Then add the sifted flour and baking powder in batches. Knead first in the bowl, then on the counter, and continue as in the recipe. For an even easier version, combine the wet ingredients, add the sugar, salt, and baking powder, then the cheese, and finally work in the sifted flour in batches. You'll end up with a cheese dough right away — roll it out about 1/4 inch (0.6–0.7 cm) thick and cut out rounds with a cutter. Either way the flavor is nearly identical, so make it whichever way is easiest for you.