Thin Stuffed Flatbreads in a Skillet

Cooking method

1. Step 1:

   

   How do you make thin stuffed flatbreads in a skillet? Measure out the dough ingredients. Use a neutral, odorless vegetable oil, and bring the water to a boil.

2. Step 2:

   

   Sift the flour to remove any stray bits and aerate it.

3. Step 3:

   

   Pour the boiling water into a roomy bowl and add the salt and vegetable oil. Stir until the salt fully dissolves.

4. Step 4:

   

   Add the flour to the liquid, but hold back about 3-4 tablespoons rather than dumping it all in at once. You may need a little more or less than called for, since flour varies. It's better to work in the extra flour as you knead so the dough doesn't turn out too stiff.

5. Step 5:

   

   Stir it together first with a spoon. Then knead by hand, adding the reserved flour as needed.

6. Step 6:

   

   The dough should be soft, pliable, and no longer sticky. Wrap it in plastic wrap and let it rest on the counter for half an hour.

7. Step 7:

   

   For the filling, boiled potatoes with fresh herbs make a great vegetarian, meat-free option. You could also use shredded hard cheese and/or any soft cheese with finely chopped herbs, or farmer's cheese with or without herbs. A cooked ground-meat filling works well, too.

8. Step 8:

   

   Wash and peel the potatoes, cut them into chunks, and cover with water. Cook in salted water until tender. Making the filling ahead cuts down on the total cooking time.

9. Step 9:

   

   Drain the potatoes and mash them until smooth. Let them cool — transferring to another bowl speeds this up.

10. Step 10:

    

    Wash the herbs, pat them dry, and chop finely. I'm using parsley, but dill or green onion work well, too.

11. Step 11:

    

    Stir the chopped herbs into the cooled mashed potatoes.

12. Step 12:

    

    Divide the dough into 8 or 9 equal pieces. Keep them covered with a towel so they don't dry out and crack while you shape the flatbreads.

13. Step 13:

    

    Lightly flour your work surface and roll each piece into a thin round about 7 inches (18-19 cm) across.

14. Step 14:

    

    Spread a heaping tablespoon of filling in a thin layer over one half of the round.

15. Step 15:

    

    Fold the other half over the filling and press the edges firmly to seal.

16. Step 16:

    

    For a neat, even shape, trim close to the edge with a pastry cutter.

17. Step 17:

    

    Brush the skillet with a thin layer of oil using a pastry brush. Over medium-high heat, fry the flatbread on one side until golden spots appear, about 3 minutes. While it cooks, roll out the next one.

18. Step 18:

    

    Flip and brown the other side the same way. Fry the rest of the flatbreads, brushing the pan with oil each time. If your skillet is big enough, you can cook two at once.

19. Step 19:

    

    Serve the flatbreads warm. They make a great stand-in for bread and go nicely with sour cream or any dipping sauce. Enjoy!