Homemade bread: simple bread recipes in a frying pan / HB

Food blogger Eduard Nasirov shared quick recipes. Mostly, you don’t even need an oven.

“Dear people … we hope you are safe … in this difficult time in all aspects, we must all try to stay calm and support each other …

In case you run out of bread but you have flour at home: here are a couple of simple recipes, some don’t even need an oven … I hope someone needs it! We hug everyone hard! “

Homemade Turkish bread recipe

Ingredients:

  • 500 g of flour
  • 200 ml of warm milk (for the vegan option: replace with water)
  • 100 ml of warm water
  • 1 teaspoon. sugar
  • 10 g of instant yeast
  • 1 teaspoon. salt with a slide

Preparation:

In a bowl, mix the water, milk, sugar and yeast, let it rest for 10 minutes, then pour the mixture into the flour with salt and knead a good elastic dough. (5 minutes). Transfer the dough to a bowl, cover with cling film and let stand for 20-30 minutes.

Divide the dough into 4 equal parts and form balls. Try not to press too hard and do not let air out of the dough. Give the balls some rest – 15 minutes.

Form balls of 15 cm so that they do not dry out, cover with a damp cloth.

Fry the bread in a well-heated skillet over low heat for 8-10 minutes, until both sides are light brown. (rotate several times). Fet!

Gözleme cake recipe

Ingredients:

  • 1r. hot water
  • 1r. olive oil
  • 1 teaspoon. sal
  • 3r. flour

For the filling (can be replaced with or without any other):

  • 500 g of fresh spinach, rinse, dry, cut
  • 2 medium onions, chop
  • handful of coriander
  • 1 teaspoon. sal
  • 1 teaspoon. red and black pepper
  • 200 g of soft cheese
  • + oil for spreading cakes – butter or oil

Preparation:

For the dough, mix all the ingredients and knead a soft dough. Let the dough rest for 15-20 minutes under the film. Divide dough into 10 parts. For the filling, mix the onion with salt and let it rest for 10 minutes – it will become softer.

Mix all the ingredients for the filling in a large bowl. Roll out each piece of dough as thin as possible in a circle about 1 mm thick. Put the filling in the middle of the cake, cover with the other half and pinch the edges.

Fry the cakes in a dry pan over medium heat for a few minutes on each side, then turn, lubricating with oil.

Butter omelette recipe

Ingredients for 10-12 pieces.

  • 3r. flour
  • 1 teaspoon. sal
  • 1r. except powder
  • 80 g butter
  • 1r. hot water
  • 1 teaspoon. Italian condiments available

Preparation:

Melt the butter in hot water.

In a large bowl, mix the dry ingredients, pour in water and oil and knead the dough. Knead the dough for 5-7 minutes until it is elastic. Form a ball of dough, transfer to a bowl greased with oil, cover with plastic wrap and let stand 15 minutes.

Divide the dough into 10-12 parts, form a ball with each one.

Transfer the dough balls to a bowl, cover with cling film and let stand for 10-15 minutes.

From each ball, roll a disk of the diameter of your pan on a floured table.

Fry the omelettes over medium heat, in a dry pan with a non-stick coating, turning every 20-30 seconds. (pabout a couple of times).

The cakes can be stored in an airtight bag for several days.

Not Greek (fill can be any or no)

Ingredients:

For gift:

  • 2 st. hot water
  • 2 teaspoons. sugar
  • 1.5 teaspoons. dry yeast
  • Art. flour

Too:

  • Sponge
  • 4 st. flour
  • 1.5 teaspoons. sal
  • Art. olive oil
  • Filling is optional (in the original recipe olives, baked peppers, spices, olive oil)

Preparation:

For the puree, mix all the ingredients and let stand for 10-15 minutes. For the dough, pour the puree into the flour, add the rest of the ingredients and knead into a soft elastic dough. (knead for about 10 minutes). Transfer the dough to a large bowl, cover with cling film and store in a warm place for 2 hours.

For the filling, mix all the ingredients. Roll out the dough on parchment paper or a floured surface on a cake, place the filling in the center, join the edges of the cake. Pinch the edges, turn the cake over and gently pull.

Line a baking tray with parchment paper, transferring the cake carefully. Cover the dough firmly with cling film and let it rest for 30 minutes.

Preheat oven to 220 ° C. Remove the film from the bread, grease the dough with olive oil. Use your fingertips to bleed the dough. Sprinkle with sesame seeds on top. Bake in the oven for 30 minutes or until the top and bottom of the bread are golden brown.

Let the bread rest for 15 minutes and you can eat.


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