Milk Flatbreads Cooked in a Skillet
Simple, quick, inexpensive, for the whole family! Milk flatbreads in a skillet are very easy to make - even a beginner can handle it. The ingredients are ones most people have at home. They’re good both hot and cold.
Updated : 16 March, 2026
Easy
More than 1 hour.
Ingredients
350 grams
Wheat flour
1
Eggs
50 grams
Butter
250 milliliters
Milk
1 teaspoon
Dry yeast
1 teaspoon
Salt
1 tablespoon
Sugar
4 teaspoon
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make milk flatbreads in a skillet? Prepare all the ingredients. Warm the milk to 40°C / 104°F (it should feel pleasantly warm), add all the sugar and the yeast. Leave the sponge in a warm place for 15 minutes. I leave it in a microwave that I’ve just warmed by heating half a cup of plain water. A fluffy yeast foam cap should form on the surface - then everything is going right. If not, you’ll need different yeast.
Step 2
To the bowl with the sponge add softened butter and salt, then sift in some high-grade wheat flour. Take the butter out of the fridge in advance (about 2 hours before) or soften it briefly in a water bath or microwave.
Step 3
Add most of the flour first, mix, then adjust the amount depending on the flour - different brands may require more or less.
Step 4
Add the egg and sift in more flour. Add flour in portions until the dough becomes smooth and only slightly sticky. The main thing is not to over-flour the dough - this won’t benefit any baked goods.
Step 5
Gather the dough into a ball, cover the bowl with a towel, and leave it to rise in a warm place for 1-1.5 hours.
Step 6
This is how my dough rose - it doubled in size. Grease your hands with sunflower oil and transfer the dough to the work surface.
Step 7
Cut the dough ball into eight equal segments with a knife.
Step 8
Dust the work surface with flour. Shape each segment into a ball.
Step 9
Roll each ball into a flatbread no thicker than 2 mm (about 1/16 in) and about 15 cm (about 6 in) in diameter. Make shallow cuts across the surface with a knife - this prevents the flatbread from ballooning into one big bubble during frying. Don’t worry, there won’t be holes through the finished flatbreads.
Step 10
Heat a skillet, add 1/2 tsp sunflower oil, and warm it. Place a flatbread in the skillet and fry for about 2 minutes over medium heat until golden. Flip and fry for 2 more minutes until fully done. While one flatbread is frying, roll out the next - but keep an eye on the one in the pan so it doesn’t burn. Stack the cooked yeast flatbreads and serve!
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