Fried Flatbreads in a Skillet
Tasty, airy, golden, and an excellent alternative to bread. Fried flatbreads in a skillet are best when fresh, just like all yeast-based baked goods. They can be served with first and second courses instead of bread, or eaten on their own. Give them a try!
Updated : 08 July, 2026
Easy
About 1 hour.
Ingredients
150 milliliters
Water
200 grams
Wheat flour
4 grams
Dry yeast
1.5 tablespoon
Sugar
1.5 teaspoon
Salt
30 grams
Vegetable 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 fry yeast flatbreads in oil in a skillet? Prepare the necessary ingredients. Pour water, preheated to 40°C (104°F), into a deep bowl. It should feel pleasantly warm, but not scalding. Otherwise, the yeast will die. Add the sugar and dry yeast and mix everything well. You can also use fresh yeast.
Step 2
Leave the starter for 10–15 minutes to ferment. During this time, a so-called “cap” should appear, which means the yeast has activated. If this does not happen, the yeast will need to be replaced.
Step 3
Add half of the prepared flour to the starter. The flour should be sifted beforehand. This will aerate it, and the finished flatbreads will turn out softer and fluffier. Sprinkle the salt over the flour.
Step 4
Start mixing the dough with a spoon, gradually adding the remaining flour in portions as you go. Depending on the quality of the flour, you may need a little more or a little less. What consistency should the dough for the flatbreads have? The dough will be fairly sticky. As soon as it starts pulling away from the sides of the bowl, do not add any more flour.
Step 5
I used exactly as much flour as listed in the ingredients. Grease your hands with vegetable oil and knead the dough for about 3 minutes.
Step 6
Transfer the dough to a clean, dry bowl whose bottom has been greased with vegetable oil.
Step 7
Cover the bowl with plastic wrap and let the dough rise in a warm place, away from drafts, for about 30-40 minutes.
Step 8
The dough should increase in volume by 2.5 to 3 times.
Step 9
Grease your hands and the work surface with vegetable oil. Divide the dough into 3 equal parts, pinching off one piece at a time. I weighed the dough and it came to 330 g (11.6 oz), so I divided it into 3 pieces of 110 g (3.9 oz) each. Roll each piece into a ball.
Step 10
Take one ball and flatten it with your hands into a flatbread. Mine turned out 1 cm (about 3/8 inch) thick and 14 cm (about 5 1/2 inches) in diameter. You can make the flatbread thicker or thinner, as you prefer. Shape 2 more flatbreads the same way.
Step 11
Heat a skillet with vegetable oil. Set the heat to medium. Place one flatbread in the skillet and fry it on one side until golden. How long should you fry the flatbreads? Mine fried for 5 minutes on one side and came out moderately browned. You may need a different amount of time.
Step 12
Turn the flatbread over to the other side and fry it for a few more minutes. Mine took 2 minutes, because the second side cooks faster. Fry the remaining 2 flatbreads the same way.
Step 13
Enjoy your meal!
Author note
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