Flatbreads with Egg and Water in a Skillet
Crispy, airy, quick, and budget-friendly! Flatbreads with egg and water in a skillet have a neutral taste. Serve instead of bread with soups, with sour cream, jam, condensed milk, or enjoy on their own. They cook in just minutes and will please the whole family.
Updated : 16 September, 2025
Easy
About 45 min.
Ingredients
250 grams
Wheat flour
80 milliliters
Water
50 milliliters
Vegetable oil
1
Eggs
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use premium wheat flour. Any vegetable oil suitable for frying will work. I used refined sunflower oil.
Step 2
In a bowl, combine the egg, room temperature water, and salt. Whisk thoroughly until smooth.
Step 3
Gradually add sifted flour. Knead into an elastic dough.
Step 4
At first, the dough will stick strongly to your hands, but as you knead it will become less sticky and more elastic. If the dough turns out too runny (unlikely), add a little more flour, but avoid excess - too much flour will make the flatbreads hard and dense.
Step 5
Add 1 tablespoon of vegetable oil to the dough and knead again. The dough should become soft, elastic, and stop sticking to your hands.
Step 6
Shape the dough into a ball, wrap in plastic, and let rest at room temperature for 15 minutes.
Step 7
Divide the dough into 6-8 equal pieces.
Step 8
Roll out each piece on a floured surface into a thin round flatbread, no larger than the bottom of your skillet. If flour sticks to the dough, shake it off before frying to prevent burning.
Step 9
Fry the flatbreads in a preheated skillet (I use heat level 7 out of 9) with vegetable oil until golden brown on both sides.
Step 10
They cook very quickly - just 30-40 seconds per side, even faster than pancakes. While frying, they puff up and become airy.
Step 11
Stack the ready flatbreads on top of each other and serve. Enjoy!