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Stuffed Skillet Flatbreads

Simple, quick, and delicious stuffed flatbreads! Got some kefir left that you'd rather not drink on its own? Don't let it go to waste — it makes wonderful baked goods, like these flatbreads with any filling you like. They're a great stand-in for bread at lunch or dinner, or a tasty, fragrant, filling treat with tea when the family's gathered around.

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Tortillas with filling in a frying pan
Tortillas with filling in a frying pan Tortillas with filling in a frying pan
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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 21 % 11 g
Fats 21 % 11 g
Carbohydrates 58 % 31 g
257 kcal
GI: 3 / 0 / 97

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    Let's gather the ingredients for the flatbreads. Start with the dough — it's an unleavened, yeast-free kefir dough. Pour warm kefir into a bowl; you can warm it in the microwave for a few seconds, or just take it out of the fridge ahead of time.

  2. Step 2:

    Step 2

    Crack in the egg, pour in a couple of tablespoons of vegetable oil, and add a pinch of salt and the baking powder. Mix everything together thoroughly.

  3. Step 3:

    Step 3

    Add the sifted wheat flour in batches, stirring the dough with a spoon each time. Then turn the dough out onto a floured work surface and knead it into a smooth, elastic dough.

  4. Step 4:

    Step 4

    Wrap it in plastic wrap and let it rest on the counter for about 20 minutes.

  5. Step 5:

    Step 5

    Meanwhile, make the filling. These flatbreads are especially good with fresh herbs and hard cheese. Wash the dill, parsley, green onion, and basil well, pat them dry with paper towels, and chop them finely with a knife. Put them in a bowl. Grate the hard cheese and add it to the bowl with the herbs. Add a tablespoon of sour cream, plus salt and ground black pepper to taste, and mix well.

  6. Step 6:

    Step 6

    Divide the dough into several pieces, depending on the size of your skillet and how many flatbreads you want. Roll each piece out into a thin round.

  7. Step 7:

    Step 7

    Place some filling in the center.

  8. Step 8:

    Step 8

    Pinch the edges together to seal it into a pouch.

  9. Step 9:

    Step 9

    Roll it out again with a rolling pin into a thin flatbread.

  10. Step 10:

    Step 10

    Pour vegetable oil into the skillet and heat it. Fry each flatbread over medium heat for 5–7 minutes per side, until golden. To make sure the dough cooks through inside, you can cover the skillet with a lid and keep it on the heat for a few more minutes.

  11. Step 11:

    Step 11

    The stuffed flatbreads are ready. Serve them hot with tea or coffee, or with fresh vegetables and herbs, alongside soup or any other dish. Enjoy!

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

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g

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