Thin Stuffed Flatbreads in a Skillet
Simple, easy, from everyday ingredients! For the whole family! The recipe for thin flatbreads doesn’t require special ingredients or much time. A simple hot-water dough and any filling you like! They fry in just a few minutes. It’s not only tasty, but also filling - a great option for breakfast or a snack.
Updated : 27 November, 2025
Easy
About 30 min.
Ingredients
1 tablespoon
Vegetable oil
Dough
200 milliliters
Water
0.5 teaspoon
Salt
3 tablespoon
Vegetable oil
330 grams
Wheat flour
Filling
420 grams
Potato
10 grams
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make thin stuffed flatbreads in a skillet? Measure the necessary ingredients for the dough. Use neutral-tasting vegetable oil. Bring the water to a boil.
Step 2
Sift the flour to remove any possible unwanted particles and to enrich it with oxygen.
Step 3
In a large bowl pour in the boiling water, add salt and vegetable oil. Stir until the salt is completely dissolved.
Step 4
Add the flour to the liquid mixture. Do not add all the flour at once; leave about 3-4 tablespoons aside. You may need a little less or a little more flour than stated, as flours behave differently. It’s better to add flour during kneading so the dough doesn’t become too stiff.
Step 5
First mix everything with a spoon. As needed, add the reserved flour while kneading the dough with your hands.
Step 6
The dough should be soft, pliable and not stick to your hands. Wrap it in plastic wrap and leave it on the counter for 30 minutes.
Step 7
For the filling you can use boiled potatoes with herbs. This version is great for a meat-free or vegetarian menu. You can also take hard and/or any soft cheese mixed with finely chopped herbs, cottage cheese with or without herbs, or a filling made from fried ground meat.
Step 8
Wash and peel the potatoes beforehand, cut them into pieces and cover with water. Cook the potatoes in salted water until done. If you make the filling in advance, you can shorten the overall cooking time.
Step 9
Drain the water from the boiled potatoes and mash them with a masher until all lumps disappear. Let the potatoes cool. To speed this up, you can transfer them to another bowl.
Step 10
Wash the herbs, pat them dry and chop finely. I use parsley, but you can also take dill or green onion.
Step 11
Combine the cooled mashed potatoes with the herbs and mix.
Step 12
Divide the dough into 8-9 equal pieces. Cover the dough with a kitchen towel so it doesn’t dry out while you are shaping the flatbreads.
Step 13
Lightly dust the work surface with flour and roll out each piece of dough into a thin round flatbread about 18–19 cm (7–7.5 in) in diameter.
Step 14
On one half of the flatbread spread about 1 heaping tablespoon of filling in a thin layer.
Step 15
Fold the second half of the flatbread over the filling and press the edges together well.
Step 16
To make the flatbread perfectly even and neat, trim the edge closely with a pastry wheel.
Step 17
Lightly brush a skillet with vegetable oil using a pastry brush. On slightly above medium heat, fry the flatbread on one side until golden spots appear, about 3 minutes. While one flatbread is cooking, you can roll out the next one.
Step 18
Then flip the flatbread to the other side and brown it the same way. Fry the remaining flatbreads in the same manner, greasing the skillet with oil each time. If the skillet is large enough, you can cook two flatbreads at once.
Step 19
Serve the thin stuffed flatbreads warm. They can be an alternative to bread, or you can serve them with sour cream or any sauce you like. Enjoy your meal!
Author note
Share the recipe
