Flatbread Without Filling in a Pan

Cooking method

1. Step 1:

   

   Gather all the ingredients you'll need for the flatbreads. The egg should be at room temperature, so take it out of the fridge ahead of time. Heat the water to 98–104°F (37–40°C) — it should be warm, not hot. If you don't have a kitchen thermometer, it's easy to judge by hand: drop a little water on the inside of your wrist. If the water is too hot, it will start to cook the flour and the dough won't turn out as airy.

2. Step 2:

   

   Pour the warm water into a bowl, crack in the egg, and add 1–2 tablespoons of vegetable oil.

3. Step 3:

   

   Whisk everything together until smooth. The surface will be covered with a light foam.

4. Step 4:

   

   Sift the flour with the salt and add it to the egg mixture in stages. Knead a smooth, slightly sticky dough.

5. Step 5:

   

   At first you can stir the dough with a spoon, but as you add more flour it will become firmer and you'll need to knead it by hand. The finished dough should be elastic, supple, and springy.

6. Step 6:

   

   Shape the dough into a ball, cover with a towel, and let it rest for 15–20 minutes.

7. Step 7:

   

   Divide the dough into 4 equal pieces. On a floured surface, roll each piece into an even, thin round no larger than the diameter of your pan. Prick the flatbread all over with a fork. Before cooking, brush off any excess flour so it doesn't burn in the oil.

8. Step 8:

   

   Heat a little vegetable oil in a pan. Add a flatbread and cook for about 3 minutes, until dark spots appear. Flip it over and cook the other side until done. Cook the remaining flatbreads the same way. Tip: after frying, a dark residue — burnt flour — may be left in the pan. It's best to pour it out along with the oil and wipe the pan with a paper towel, so the next flatbreads don't pick up black specks.

9. Step 9:

   

   Transfer the finished flatbreads to a plate and serve hot. They stay just as tasty and soft the next day. Enjoy!