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Cheese tortillas in a frying pan

Skillet Cheese Flatbreads

Simple but seriously tasty cheese flatbreads. These come together from a few basic ingredients in just minutes. They're great for breakfast or as a base for sandwiches, alongside soup at lunch, or as a quick treat with tea when guests drop by.

Anna

Recipe author

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Composition / ingredients

Servings:

Kefir

250

Firm cheese (any kind!)

200

Flour

300

Sugar

Salt

0.5

Baking powder

0.75

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 16 % 8 g

Carbohydrates 59 % 29 g

239 kcal

GI: 4 / 0 / 96

Cooking method

Cooking time: 20 min

Step 1:

How do you make skillet cheese flatbreads? Gather the ingredients listed — you can use them straight from the fridge. My kefir is 3.2% fat, and I used a firm, mild cheese and all-purpose flour, sifted ahead of time with the baking powder. Have a nonstick skillet ready for frying the flatbreads.
Step 2:

Pour the kefir into a deep bowl, add the sugar, salt, and baking powder, and mix it all together with a whisk or a fork. Let the bowl sit for five minutes.
Step 3:

After five minutes, add the coarsely grated cheese to the liquid ingredients and mix evenly.
Step 4:

Add the sifted flour in batches, mixing after each addition. You may need more or less flour depending on its quality, so go by the consistency of the dough. Knead a thick, elastic dough and gather it into a ball. It should feel very soft, tender, and a bit sticky.
Step 5:

Divide the dough into several equal pieces. Roll each into a ball, then roll it out on a board into a flatbread. The balls roll out easily into flatbreads, with or without flour on the surface.
Step 6:

Heat a nonstick skillet (I'm not sure they'd work in a regular pan — I haven't tried) over high heat, then lower it. Set a flatbread in the dry skillet and cook it about five minutes per side, covered, over medium heat. The time depends on how thick they are — the thicker they are, the longer they'll take.
Step 7:

These cheese flatbreads are good hot, warm, or cooled — perfect for breakfast, lunch, or an everyday snack.

This simple recipe is a great way to make a quick but delicious treat for breakfast or with tea. The ingredient list looks plain, but the flatbreads come out really tasty. It's also a great base for experimenting — stir in chopped fresh herbs, garlic, or spices for a whole new version. A winner worth trying.
Be ready to use a little more or less flour than the recipe states. Go by the consistency of the dough, not the exact amount. Knowing how flour behaves helps you avoid mistakes.
Wondering whether you can swap baking powder for soda, how to add each so your baking comes out light, and how to avoid a soapy soda aftertaste? See a good comparison of baking powder versus baking soda.
A note on pans: the wrong skillet can ruin even a great recipe, so choose a good one that holds heat evenly.