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Crispy on the outside, moist on the inside, flaky and so delicious tastes this golden brown flatbread. It’s vegan and lightning fast to make in the pan with just four ingredients. You can enjoy it plain, with main dishes, soups or salads. Russian flatbread is delicious both hot and cold. However, it tastes best fresh, straight from the pan. A detailed recipe for Russian flatbread with exact quantities and step-by-step instructions can be found here at the bottom.
Crispy and moist puff pastry
This Russian flatbread is made with homemade puff pastry. The dough is made with olive oil instead of butter. The making is very quick and easy, unlike the classic puff pastry. It is important to use good quality olive oil. Also, the dough must be rolled out very, very thinly before brushing with olive oil and, on the other hand, not too thinly right before frying. After frying in the pan, the flatbread then tastes moist from the inside and has a crispy top layer.
How to serve Russian frying pan flatbread?
The Russian flatbread tastes very delicious on its own. You can eat it as a snack in between – also with different dips, for example homemade hummus, with vegetables or fresh herbs to it. It is very good to take with you when you are on the road. You can also serve the bread with soups or salads. It is also perfect as a side dish to warm main courses. Russian flatbread tastes best still warm directly from the pan.
Russian flatbread is
- vegan,
- crispy,
- moist,
- flaky,
- delicious,
- frying pan,
- easy and quick to make with a few ingredients,
- ideal with hot meals or as a snack in between,
- suitable for takeaway.
Quick recipe with four ingredients
For the Russian flatbread recipe you need only four ingredients. They are flour, water, olive oil and salt. The making is quick. You first need to knead flour, salt and water into dough and then let it rest for a while. Then you roll the dough very thinly into patties, brush each patty with olive oil, roll it up and shape it into snails. Then roll out the snails into patties again – but this time not too thin. Now you have to fry the patties in a pan. Your Russian flatbread is ready! For exact quantities and step-by-step instructions on how to make the Russian flatbread, see the boxed recipe below.
How to make Russian flatbread in the pan: tips and tricks
- To give the dough the right consistency, add the room-warm water in batches to the other ingredients. The amount of water specified in the recipe may vary. The dough must be soft, not mushy and not dry.
- It is important to roll out the dough as thinly as possible before brushing with olive oil, but not too thinly before frying, so that it tastes flaky after frying.
- Use good quality olive oil to brush the dough patties.
Did you make Russian flatbread using this recipe? I’m looking forward to your result, your star rating and your comment below on how you liked the vegan frying pan bread.
Got an appetite for more delicious flatbread? Also try:
- How to make naan bread vegan: recipe for Indian flatbread
- How to make kebab bread – vegan recipe for Turkish pita bread
Russian flatbread vegan
Ingredients
- approx. 170 ml water (room temperature)
- 80 ml boiling water
- 400 g flour
- 1 tsp salt
- olive oil (for brushing)
for frying
- vegetable oil
Instructions
- Mix flour and salt, add boiling water and mix roughly with a spoon so that lumps form.
- Add room temperature water gradually and knead into a soft dough. Cover the dough and let it rest for 30 minutes.
- Divide the dough into 6 equal pieces, form each piece into a ball, spread the balls on the work surface and cover them with a towel or plastic wrap.
- One at a time, roll each dough ball out very thin, almost translucent into a circle (keeping the other dough balls covered while you work with one), brush each dough circle with olive oil, roll it up, and shape each roll into a snail.
- Roll out each snail about 3 mm thick into a round patty.
- Put some vegetable oil in the pan and heat it. Fry the patties one by one in the pan over medium heat until golden brown on both sides.
Notes
- To give the dough the right consistency, add the room-warm water in batches to the other ingredients. The amount of water indicated may vary. The dough must be soft, not mushy and not dry.
- It is important to roll out the dough as thinly as possible before brushing with olive oil, but not too thinly before frying, so that it tastes flaky after frying.
- Note the detailed tips and tricks for making the Russian flatbread at the top of the post.