Flatbreads with Herbs in a Skillet
Tasty, budget-friendly, and made from simple ingredients. Flatbreads with Herbs in a Skillet are a popular choice, loved for their light, savory flavor with a pleasant tang. They’re filling enough to serve not only with tea but also as a quick snack.
Updated : 07 November, 2025
Easy
About 45 min.
Ingredients
Dough
235 grams
Wheat flour
135 milliliters
Water
0.5 teaspoon
Salt
1 tablespoon
Vegetable oil
Filling
100 grams
Green onion
80 grams
Lettuce leaves
85 grams
Beet greens
70 grams
Spinach
40 grams
Sorrel
70 grams
Dill
20 grams
Parsley
60 grams
Nettle
to taste
Salt
6 tablespoon
Vegetable oil
2 teaspoon
Khmeli-suneli
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make flatbreads with herbs? Measure all the ingredients for the dough. You can use any neutral vegetable oil.
Step 2
Sift the flour into a large bowl to remove impurities and enrich it with oxygen. This will make the dough smooth and pliable. You may need more or less flour than indicated - adjust based on the dough’s consistency.
Step 3
Add salt to the flour and stir. Make a well in the center and pour in water. Add vegetable oil to make the dough more elastic.
Step 4
Mix with a spoon at first.
Step 5
Then knead the dough by hand, adding a bit more flour if necessary. The dough should be smooth and firm but not too stiff. Wrap it in a towel or a plastic bag and let it rest on the counter for 30 minutes - the gluten will swell, making it soft and elastic.
Step 6
For the filling, you can use any greens or herbs - wild or cultivated. Sorrel works great for balance, but avoid overly strong herbs like basil or mint that may overpower other flavors. The filling should have a mostly neutral taste.
Step 7
Wash all the herbs thoroughly and dry well. Chop finely, add khmeli-suneli (or any spices you like), and mix. Don’t salt yet to prevent the greens from releasing juice.
Step 8
Knead the dough again briefly and divide it into 6 portions (about 60 g / 2 oz each). Shape into balls.
Step 9
Set aside 2 portions of herbs in a small bowl, add 2 tbsp oil, salt to taste, and mix.
Step 10
Roll out each piece of dough into a very thin circle, lightly dusting the surface with flour.
Step 11
Place a generous portion of filling in the center - it should be plenty, as it will shrink during cooking.
Step 12
Begin pinching the dough from one edge toward the center, sealing the edges tightly while gently pressing to push out any air.
Step 13
Press down the sealed seam lightly.
Step 14
Preheat a dry skillet. Place the flatbread on it and fry over medium heat until golden spots appear.
Step 15
Flip and cook the other side until golden and done. While one cooks, prepare the next. Repeat for all flatbreads.
Step 16
Traditionally, herb flatbreads are served with fermented dairy products. They pair well with soups, main dishes, or simply as a snack. Enjoy your meal!