Skillet Flatbreads with Baking Soda
Golden, wonderfully tasty flatbreads cooked right in a skillet. These baking-soda flatbreads are easy to make — even a beginner can manage them. The dough comes together from a handful of ingredients you always have on hand. Vegetable oil keeps the dough soft, so don't skip it. Fry the flatbreads in well-heated oil over medium heat. They cook quickly, so it's important to flip them at the right moment. Serve them with soup or stew in place of bread — or spread them with liver pâté.
Ninel
Recipe author
Skillet Flatbreads with Baking Soda
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
8 g
Fats 15 %
9 g
Carbohydrates 72 %
43 g
285 kcal
GI:
0
/
0
/
100
- Sift the wheat flour into a deep bowl. Add the salt and baking soda and stir. 2. Make a well in the flour and pour in the vegetable oil and water. 3. Knead a stiff dough and let it rest for 20–30 minutes under plastic wrap. 4. Divide the dough into 8–10 pieces and roll each one out into a flatbread about 1/8 inch (3–4 mm) thick. 5. Fry the flatbreads in oil until golden on both sides. Transfer them to paper towels, then serve warm. Enjoy!
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
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