Uzbek-Style Layered Skillet Flatbreads
Flavorful, golden and suitable for any occasion! These Uzbek-style layered skillet flatbreads are delicious with tea or coffee and can also replace bread alongside soups and main dishes. Their neutral flavor can easily be made sweeter or more savory.
Updated : 18 September, 2026
Easy
About 1 hour.
Ingredients
400 grams
Wheat flour
120 milliliters
Water
80 grams
Butter
1
Eggs
1 tablespoon
Vegetable oil
0.2 grams
Sugar
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use good-quality all-purpose flour. The butter can be replaced with margarine, if desired.
Step 2
Dissolve the salt and sugar in the warm water. You can replace the water with milk.
Step 3
Melt the butter in the microwave or over a double boiler, then leave it to cool.
Step 4
Sift the flour into a bowl and make a well in the center. Sifting aerates the flour and helps make the finished flatbreads more tender.
Step 5
Add the egg to the flour, then pour in the warm water and vegetable oil. Mix thoroughly and knead into an elastic dough that no longer sticks, adding a little more flour only if necessary. Do not add too much flour in an attempt to remove all stickiness, or the finished flatbreads may become dense and tough.
Step 6
Shape the dough into a ball, wrap it in plastic wrap or place it in a bag and leave it to rest for 20–30 minutes. During this time, the gluten will develop and the dough will become more elastic and manageable. If it remains slightly sticky, lightly flour the rolling pin and work surface when rolling it out.
Step 7
On a lightly floured work surface, roll the dough into a large circle approximately 1/16 inch thick. Brush the entire surface with the melted butter.
Step 8
Roll the dough tightly into a log and cut it into pieces no thicker than about ⅜ inch.
Step 9
Press each piece gently with your hand. Arrange the pieces on a plate, cover with plastic wrap and freeze for 10 minutes.
Step 10
Roll each chilled piece into a thin round flatbread on a lightly floured surface. Each one should be no wider than the frying pan in which it will be cooked.
Step 11
Heat the vegetable oil in a frying pan over medium-high heat. Add one flatbread and cook on both sides until golden. Cook them briefly for a softer texture or slightly longer for crispier flatbreads. They brown very quickly, so watch them closely.
Step 12
Stack the cooked flatbreads and serve warm. For a sweet version, sprinkle them with sugar before serving.
Author note
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