The recipe for flatbread without yeast involves the use of flour, water and salt, without ingredients of plant or animal origin. For a brighter taste and aroma, butter, eggs and dairy products are added.

Flatbreads without yeast can be prepared with water or kefir

Ingredients

Salt 1 tsp Vegetable oil 2 tbsp. Boiled water 200 milliliters Flour 3 stacks

• Number of servings: 3
• Preparation time: 30 minutes
• Cooking time: 3 minutes

Recipes for pancakes in a frying pan without yeast

There are many options for preparing Uzbek pastries. The flatbreads can be unleavened, rich, or cheesy; I add fillings to them, for example, ham, vegetables or mushrooms. We will prepare the dish according to the classic recipe. These flatbreads replace bread.

For baking you will need a frying pan with a non-stick coating and a thick bottom. Fried flatbreads, unlike those cooked in the oven, are higher in calories, but they are faster to cook and have an appetizing golden brown crust.

Preparation:

1. Sift the flour and mix with salt.
2. Add water.
3. Knead the dough like you would for dumplings.
4. At the end of kneading, add vegetable oil.
5. Leave for 20 minutes.
6. Roll the dough into a sausage shape and cut into pieces up to 2 cm thick.
7. Roll each part into a thin layer and fry on both sides until golden brown. Add vegetable oil to the frying pan only for the first flatbread. Fry the flatbread on the first side with the lid closed, then turn it over and cook with the lid open.

The finished cakes are cut into 4 parts and greased with butter until they have cooled. Served as a first course or side dish, eaten with jam and honey.

Cheese cakes without yeast

The dish turns out fluffy because it is cooked with kefir and soda. After spending 15 minutes, you can enjoy crispy flatbreads.

Ingredients:

• 2 stacks wheat flour;
• 1 stack kefir;
• 150 g hard cheese;
• 0.5 tsp. sugar, salt and soda.

If desired, after kneading the dough, add sausage or herbs to it.

Preparation:

1. Heat kefir to 38˚C.
2. Pour sugar, salt and soda into it. Leave for 5 minutes.
3. Grate the cheese, mix with flour and add to the kefir mass.
4. Knead the dough with your hands for 3 minutes.
5. Divide the mass into 5 parts, form each into a cake.
6. Fry on both sides for 2-3 minutes. under a closed lid.

If you fry the flatbreads with the addition of vegetable oil, they will look like chebureks, just as crispy and crispy. They are eaten with low-fat dishes, for example, with fresh vegetable salad.

Flatbread in a frying pan is used as a basis for preparing dishes. They wrap a filling, such as onions or mushrooms, then fry and cut into portions. The result is a hearty appetizer that is suitable for a holiday table.

Flatbreads are a great addition to the usual daily menu. They can be eaten instead of bread with rich aromatic soup or main courses. You can also have delicious tea with flatbreads by spreading jam or jam on them. Mmm…

Ingredients for flatbreads:

1. Kefir – 500 gr
2. Flour – 500 gr
3. Sunflower oil for preparing dough - 4 tablespoons. spoons
4. Sunflower oil for frying flatbreads
5. Large egg – 1 pc.
6. Sugar – 1 table. spoon
7. Salt - half a teaspoon
8. Soda – 1/2 teaspoon. spoons

How to make flatbreads from yeast-free dough

As you can see, the ingredients are very simple and can be found in every kitchen of any home. There will also be nothing complicated in making flatbreads. Everything is as easy, fast and simple as possible!

To prepare flatbreads, take kefir, add sugar, soda, salt, sunflower oil and beat in an egg.

Mix everything well.

Then add wheat flour and knead the dough without yeast. After kneading, the dough should rest for 10 minutes, or even better, 20.

After this, you need to form an oblong sausage from the prepared dough, which needs to be divided into approximately 8 parts.

Roll out each part into a round cake and cut holes in it.

Do the same with the remaining pieces of dough. Don't worry if the cakes aren't perfectly round, it won't affect the taste in any way.

At the same time as rolling out the dough, turn on the stove to heat up and place a frying pan with sunflower oil on it. As soon as the oil is hot, drop our flatbreads into it one at a time and fry on both sides until they turn golden brown.

At this time, an incredibly magical and very appetizing smell will spread throughout the kitchen! When all the cakes are fried, you can put the kettle on and drink tea! Have a delicious tea party!

09.02.2019

People who watch their figure constantly calculate the daily calorie content of food eaten, but cannot imagine their life without baked goods. Oven-baked rye flatbreads are an excellent alternative to store-bought products, which are also low-calorie and healthy. We will discuss their recipe in today’s article.

Note to housewives

As you may have guessed, these flatbreads are made from rye flour. You can use whole grain spelled or a mixture of several varieties. For example, it will turn out very tasty if you mix rye flour with buckwheat and wheat. You can also add a little corn.

On a note! Rye flatbreads are prepared on a yeast basis or without the addition of yeast. It all depends on what result you want to achieve. If your goal is to bake low-calorie flatbreads, you don't need to add yeast.

Let's start with yeast dough. It is prepared on a kefir, milk or water basis. The listed fermented milk drinks are often replaced with yogurt or whey.

On a note! Yeast, granulated or pressed, is diluted exclusively in warm liquid, heated to a temperature of 36-38°. Yeast will not work in a hot environment.

Traditionally in yeast dough add a little granulated sugar, as it activates the work of yeast, a pinch of salt, chicken eggs and, of course, rye flour.

But, as you know, yeast baked goods have a high nutritional value, which is not suitable for everyone. You have the opportunity to prepare almost dietary rye flatbreads.

Interesting! The nutritional value rye flatbreads prepared without adding yeast is approximately 150-160 kilocalories per 100 g of product.

Helpful Tips:

• The easiest way is to prepare unleavened dough from three components - water, rye flour and salt;
• It is better to bake rye flatbreads at a temperature of 180-200°;
• Honey gives rye baked goods a special taste;
• An alternative to yeast baked goods will be flatbreads made on a kefir base with the addition of table soda;
• if you are preparing the dough with kefir, you should not quench the soda with acetic acid, this will make a fermented milk drink;
• sesame seeds and flax seeds are added to dietary rye flatbreads;
• In order for the cakes to bake and acquire an amber hue, their surface can be greased with pasteurized cow's milk or beaten egg yolk before heat treatment;
• To ensure even baking of the flatbreads, place a tray filled with water in the oven;
• The taste of the flatbreads will be enhanced by various spices, for example, cumin or coriander grains.

Often, when baking baked goods, they rise, the dough bubbles, which is why the surface of the finished cakes turns out to be lumpy. To prevent this from happening, pierce each flatbread in several places with a fork before cooking. This way you can ensure free air outlet.

On a note! It is better to knead the dough by hand. This process is long. The ideal dough is elastic and does not stick to your hands.

In general, the nutritional value of rye flatbread starts at 100 kilocalories. It all depends on which recipe you choose. If you prepare unleavened water-based cakes, their calorie content will barely reach 100 kilocalories.

On a note! Delicious rye flatbreads are made using kefir and sour cream. To minimize the nutritional value of baked goods, choose low-fat fermented milk products.

Many recipes for making rye flour flatbreads use butter. You can replace this product with baking margarine or spread.

Ingredients:

• honey – 2 table. spoons;
• rye flour - four glasses;
• table soda - one teaspoon. spoon;
• butter – 120 g;
• chicken egg - three pieces.

Preparation:

Who among us has not tried real Uzbek flatbreads with a golden, aromatic crust? The dish is an excellent addition to shish kebab and pilaf. Classic recipe involves baking flatbreads in a clay oven - tandoor. There it acquires a unique taste. Of course, in our case it won’t be possible to bake this way, but this is not so important, the most important thing is to make flatbreads without yeast. Today we will describe a simplified cooking option that will surprise you with its special taste.

We prepare cakes without yeast, for this we take: flour (500 g), kefir (700 ml), salt, sugar and sesame seeds. Flour must be mixed with salt and sugar. Gradually add room temperature kefir and knead the elastic dough. It is better to sift the flour to make the dough softer and airier. Place the prepared dough on a greased baking sheet and shape it into a round shape with your hands. You can make cakes without yeast in miniature, a few pieces.

The resulting layer should be thin in the middle and dense at the edges. Before baking, lightly moisten the dough with water. Using a shaped glass or a special pastry mold, make simple designs on top of the pita bread and sprinkle everything with sesame seeds. Bake at 220 C until a golden brown crust forms. Cover the finished cakes in the oven without yeast with a towel to make the baked goods soft. If desired, you can sprinkle grated cheese or herbs on top.

Uzbek flatbreads without yeast

Ingredients:

White flour – 1 kilogram

butter – 200 grams

Milk or water – 500 milliliters

Baking powder – 2 teaspoons

Salt – 2 teaspoons

Sesame seeds, yolk for greasing

Preparation:

I sift 1 kilogram of white flour through a sieve, add 2 teaspoons of baking powder, 2 teaspoons of salt, mix, adding 500 milliliters of milk at room temperature and 200 grams of soft butter, knead the soft dough. I shape the finished dough into a ball. I divide the dough into 2 equal parts. I roll each part into a ball. I lubricate with vegetable oil. Cover with a napkin and leave for 15 minutes to swell.

After 15 minutes, I knead the dough into a layer 4 millimeters thick and transfer it to a baking sheet. I form a low side and apply patterns with a chekich or a fork. I grease the flatbread with yolk, sprinkle with sesame seeds, if desired, you can sprinkle with nigella or sunflower seeds.

Bake the cake in a preheated oven at 250 degrees Celsius for approximately 15-20 minutes. I take the finished cake out of the oven and cool it. The flatbread is served both at the sweet table and with main courses! Bon appetit!

Flatbreads made from rye flour without yeast are dietary flour products that can be prepared as bread or snacks for a snack at work, or as an addition to any meal. They are quite quick and easy to make, so you don’t have to spend a lot of time in the kitchen. A simple step-by-step recipe will help with this. Flour products are very soft, tender and simply melt in your mouth. The cakes can be made in any shape: round, oval or square. And if you use special baking molds, the figures will be much more varied: stars, hearts, diamonds and many other beautiful products will decorate your table. If you make the flatbread into a square and top it with lettuce and vegetables, you'll have a great sandwich. Baking has a neutral taste, so it goes well with both butter and honey, and with meat products. Flatbreads, supplemented with jam, cheese or any other suitable products in your opinion, will be a wonderful breakfast for the whole family. You can serve tea, coffee, cocoa or milk with flour products.

Ingredients

• Rye flour - 250 g + a little for sprinkling;
• Water - 200 ml;
• Salt - 1 tsp;
• Soda - 1 tsp;
• Honey - 1-2 tsp;
• Vegetable oil 1 tbsp.

Preparation

To prepare rye flatbreads without yeast, sift the flour through a strainer into a convenient wide bowl suitable for kneading the dough. Add salt, soda and mix with a whisk.

In a separate deep plate, mix warm water, vegetable oil and liquid honey. If you have a candied bee product, melt it in a water bath. Stir the liquid with a spoon until the honey is completely dissolved.

Slowly add the honey liquid into the prepared dry mixture, stirring constantly with a spoon so that no lumps form. When the dough is too firm, transfer it to a cutting board sprinkled with rye flour. Next, continue kneading with your hands.

The result should be a slightly sticky dough. Gather it into a ball, wrap it in cling film or a plastic bag and place it in a cool place for 30 minutes.

Remove the dough from the refrigerator and place it on a surface sprinkled with rye flour. Roll it out using a rolling pin. If you want the scones to be soft, the thickness should be about 0.7-1 cm. For a crispy, cracker-like product, roll out thinner, to about 0.5 cm.

Cut out the cakes using a glass, mug or special tools. A square shape can be created using a kitchen knife. Turn on the oven to 200 degrees.

Line a baking tray with parchment paper and place the pieces on a short distance. Pierce the products with a fork over the entire surface, then they will bake evenly and the cooking time will be reduced. Bake for 15-20 minutes depending on the thickness of the products.

Rye flour cakes made with water are ready. We cooked them in the oven; the recipe is perfect for those who are fasting, on a diet, or simply for proper nutrition.

The pastries are delicious both warm and cold. Bon appetit!