Egg, Flour, and Water Flatbreads
A simple recipe for tasty flatbreads that will save the day more than once! Made from just eggs, flour, and water, these flatbreads turn out delicious and are both easy and fast to make. It's less a recipe than a real lifesaver — handy for when you've run out of bread or forgot to buy it. They're a great match for soups and broths, and you can even use them to build sandwiches.
Flora
Recipe author
Egg, Flour, and Water Flatbreads
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
8 g
Fats 32 %
21 g
Carbohydrates 55 %
36 g
359 kcal
GI:
0
/
0
/
100
- These simple flatbreads work as a side for just about anything — soup, a main course, or a salad — and they make delicious, hearty sandwiches, too. All in all, a great alternative to store-bought bread. So let's get cooking; the whole process is quick and easy. Pour the measured water into a suitably sized bowl. Crack in the egg and add a little salt. Mix everything together thoroughly. Sift the wheat flour into a separate deep bowl. Start adding the flour to the water-and-egg mixture gradually, in small batches, mixing well each time. Knead the dough until smooth. It should turn out soft, and it will be a little sticky — that's normal and just how it should be. Next, pour in the oil and knead the dough well for about 5 minutes. As you knead, it will become pleasant to the touch and stop sticking. Shape the dough into a ball, place it in the bottom of a deep bowl, and cover the top with plastic wrap. Let it rest for 15–20 minutes at room temperature. When the time is up, divide the dough into equal-sized balls and roll each one out into a thin round on a lightly floured surface. The size is up to you — the flatbreads can be large or small. Set a skillet with vegetable oil over medium heat and let the oil heat up. Once it's hot, lay in the first flatbread, cover the pan with a lid, and lower the heat a little. Cook the flatbreads on both sides until nicely golden. They're ready to serve right away, or you can keep them under a lid until serving. Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
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