Cheese and Herb Flatbreads in a Pan
Incredibly delicious and very easy—you can make them every day! Cheese and Herb Flatbreads are made with unleavened kefir dough and fried in a dry pan. The process is simple, and they taste best when warm with a soft, melted filling. Serve them instead of bread, as a snack, or with tea.
Updated : 10 June, 2025
Easy
About 1 hour.
Ingredients
Dough
1
Eggs
250 milliliters
Kefir
0.3 teaspoon
Salt
0.5 teaspoon
Baking soda
1 tablespoon
Vegetable oil
400 grams
Wheat flour
Filling
280 grams
Sulguni
140 grams
Hard cheese
7 grams
Parsley
7 grams
Dill
Brushing
30 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients for the dough. Take the kefir out of the fridge in advance so that it reaches room temperature.
Step 2
Add baking soda to the kefir and mix. Let it sit for 10 minutes. The surface will become bubbly due to the reaction between soda and lactic acid.
Step 3
In a bowl, beat the egg with salt until smooth.
Step 4
Pour in the kefir with soda and mix.
Step 5
Add vegetable oil to make the dough more elastic.
Step 6
Add about ¾ of the sifted flour and mix the dough with a spoon. Do not add all the flour at once—you may need less. Add the remaining flour gradually, adjusting based on the dough’s consistency. It should not be too stiff.
Step 7
Knead a soft, smooth, and uniform dough. Wrap it in plastic wrap and let it rest at room temperature for 20–30 minutes.
Step 8
Prepare the filling. You can use any type of hard or soft cheese (such as suluguni, Adyghe cheese, or feta). The most important thing is that the cheese is high-quality and free of milk fat substitutes. Adjust the proportions to taste.
Step 9
Grate the cheese on a coarse grater.
Step 10
Wash the parsley and dill, then dry them well. Chop the herbs finely.
Step 11
Mix the grated cheese with the chopped herbs.
Step 12
The rested dough will become more pliable and easy to work with. Divide it into equal parts—I made seven. If you prefer larger flatbreads, divide the dough into five or six parts.
Step 13
Divide the filling into portions according to the number of flatbreads.
Step 14
Roll each piece of dough into a round flatbread.
Step 15
Place the filling in the center of the flatbread.
Step 16
Lift the edges of the dough over the filling and seal them tightly.
Step 17
Gently press the filled dough with your palm and roll it out carefully, ensuring the dough does not tear.
Step 18
Fry the flatbread in a dry, preheated pan until golden brown. It cooks quickly, about 2 minutes per side. I used slightly above medium heat, but adjust according to your stove.
Step 19
Flip the flatbread and fry the other side until golden brown. The flatbread may puff up as steam builds inside, but it will settle after cooling. While one flatbread is frying, shape the next one to keep the cooking process continuous and even. Fry all the flatbreads this way.
Step 20
Immediately after frying, brush the top of the flatbread with butter.
Step 21
Stack the cooked flatbreads on top of each other to keep them warm longer. Serve immediately. Bon appétit!