Skillet Water-and-Egg Flatbreads

Cooking method

1. Step 1:

   

   How do you fry water-and-egg flatbreads in a skillet? It's very simple and quick. First, gather the ingredients from the list. Use all-purpose flour. Any oil suitable for frying will work; I'm using refined sunflower oil.

2. Step 2:

   

   In a bowl, combine the egg, room-temperature water, and salt. Whisk everything together thoroughly until smooth.

3. Step 3:

   

   Add the sifted flour in batches. Knead into a smooth, elastic dough.

4. Step 4:

   

   At first the dough will stick to your hands, but as you knead it will become less sticky and more elastic. If it turns out a bit too wet (unlikely), add a little more flour — but keep in mind that too much flour makes the finished flatbreads hard and dense, which you want to avoid.

5. Step 5:

   

   Add 1 tablespoon of vegetable oil to the dough and knead well again. Little by little the dough will turn soft and elastic and stop sticking to your hands.

6. Step 6:

   

   Roll the dough into a ball, wrap it in a bag, and let it rest for 15 minutes at room temperature.

7. Step 7:

   

   Divide the dough into 6–8 equal pieces.

8. Step 8:

   

   On a floured surface, roll out each piece into a thin round no larger than the bottom of your skillet. If you roll them out on a floured surface, brush the excess flour off the dough before frying so it doesn't scorch.

9. Step 9:

   

   Fry the flatbreads in a preheated skillet (I set my burner to 7 out of 9) in vegetable oil, browning both sides.

10. Step 10:

    

    They cook very fast — just 30–40 seconds per side, even quicker than pancakes. As they fry, they puff up and turn airy.

11. Step 11:

    

    Stack the finished flatbreads and bring them to the table. Enjoy!