Layered Pan-Fried Flatbreads with Onion
Delicious layered flatbreads made in a skillet! A great alternative to store-bought bread. Serve them on their own or with soup, for example borscht. Rolling into a “snail” and then rolling out makes them flaky and layered.
Updated : 10 February, 2026
Easy
About 45 min.
Ingredients
200 milliliters
Water
2 teaspoon
Salt
3 tablespoon
Vegetable oil
450 grams
Wheat flour
2
Onion
60 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make layered flatbreads in a skillet? Prepare all ingredients. Use filtered room-temperature water, all-purpose flour of good quality, and refined vegetable oil. Measure salt with a teaspoon without a heaping mound.
Step 2
Pour room-temperature water into a mixing bowl, add salt, and pour in the vegetable oil. Stir until the salt dissolves completely.
Step 3
Sift the wheat flour through a sieve into the bowl with the liquid ingredients. Sifting aerates the flour (for a softer, more tender dough) and helps remove any small impurities.
Step 4
Start mixing the dough with a wooden spoon. When it comes together, transfer it to a floured work surface and knead by hand for about 7 minutes. Add a little flour if needed, but don’t over-flour the dough - otherwise it will become tough and less tasty. The dough should be elastic and not stick to your hands.
Step 5
Wrap the dough in plastic wrap and let it rest for 20 minutes. After resting, it will be even softer and more workable.
Step 6
Peel the onion, rinse it, and slice into half-rings. Put the onion into a skillet, add butter, and lightly salt it. Stirring with a spatula, sauté for 5-7 minutes until soft. Remove the skillet from heat and let the filling cool.
Step 7
Divide the finished dough into 4 equal parts and roll each into a ball. Take the first ball and roll it into a very thin round flatbread. Spread the cooled onion filling over the entire surface.
Step 8
Roll the round flatbread into a log, then coil it into a spiral (“snail”).
Step 9
Use a rolling pin to gently roll over the spiral, flattening it into a thicker flatbread.
Step 10
Place the first flatbread onto a well-heated skillet and fry over low heat in vegetable oil on both sides until golden. Blot with paper towels to remove excess oil. Do not fry over high heat, or the dough won’t cook through. While one flatbread is frying, roll out the next dough ball and repeat the same steps. Do the same with the remaining two pieces.
Step 11
The layered skillet flatbreads are ready!
Author note
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