Pan-Fried Potato-Stuffed Flatbreads
Soft flatbreads with a potato filling—quick homemade bread. This is a very easy, fast, budget-friendly recipe for simple flatbreads you can eat in place of bread. They're also great washed down with milk, kefir, tea, and so on. The potato filling makes them tastier and more satisfying. This amount makes three small flatbreads; scale the ingredients up for more, depending on how many people you're feeding. They're delicious on their own or with sour cream. Enjoy!
Cooking method
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Step 1:
Peel, chop, and sauté the onion in vegetable oil until translucent. This is for the filling.
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Step 2:
Peel, wash, and boil the potatoes in hot salted water until tender—about 25 minutes. Drain, mash them with the 25 g of butter, stir in the sautéed onion, and mix. The filling is ready. While the potatoes cook, make the dough.
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Step 3:
Pour the sour cream into a bowl, add the baking soda and salt, and stir.
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Step 4:
Gradually add the sifted flour and start bringing the dough together with a spoon.
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Step 5:
Turn the contents of the bowl out onto a floured work surface and knead a soft dough. Let it rest for 10 minutes, covered with plastic wrap so it doesn't dry out.
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Step 6:
Divide the dough into three equal pieces. Lightly dust the counter and the dough with flour. Take one piece and roll it out with a rolling pin into a round. Spoon the potato filling—divided beforehand into three equal portions—into the center.
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Step 7:
Pinch the edges up into a pouch.
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Step 8:
Roll the flatbread out with a rolling pin, taking care not to tear it. You can roll from just one side.
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Step 9:
Place the flatbread seam-side down on a hot, dry skillet over moderate heat. Fry for 50–60 seconds until brown spots form.
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Step 10:
Flip the flatbread and fry another 50–60 seconds until fully cooked. You'll get three flatbreads in all.
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Step 11:
Brush the finished flatbreads with butter on both sides while they're still hot. Your flatbreads are ready.
- Make these flatbreads and you won't regret it! They take minimal time and cost to prep and fry, and the result is a real treat—soft, thin, and delicious. Bookmark this recipe so you always have it on hand.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 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
- 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
