Flatbread with minced meat in a frying pan. Chinese flatbreads with meat - incredibly tasty and juicy Flatbreads with minced meat and vegetables

Add soda to kefir at room temperature and stir. Leave the kefir for 5-7 minutes. The soda will begin to dissipate and the kefir will foam.

Pour flour into a bowl, add salt, make a well and pour in kefir.

Knead a dough that is not sticky but not too tight and, covering it with film, leave for 30 minutes at room temperature.

To prepare the filling, add finely chopped onions, chopped dill, salt and ground black pepper to the minced meat, mix.

Divide the dough into 3 parts. On a table sprinkled with flour, roll out each piece of dough into a thin flat cake, onto which to place some of the minced meat, spreading it in a thin layer over the entire flat cake.

Roll the flatbread with meat into a roll.

Cut the roll into 4 parts. Dust each part of the roll with flour and place it cut side down and roll it out. As a result, you will get 4 small cakes from the roll. Heat vegetable oil in a frying pan and fry the flatbreads with minced meat over low heat until golden brown on both sides. Roll out and fry the rest of the flatbreads in the same way. From the specified amount of ingredients you will get 12 pieces.

Flatbread with minced meat mixed with kefir turns out airy and very tasty.

Wonderful flatbreads stuffed with minced meat, cooked in a frying pan, served with ketchup or spicy tomato sauce. These flatbreads are also very tasty with sour cream sauce.

Bon appetit!

Today we will learn how to cook incredibly tasty and very juicy Chinese flatbreads. Although they are fried in a frying pan, they taste more like dumplings or manti.

Recipe 3: English cheese scones in the oven

Today we will prepare scones, or, more simply, cheese scones. The dish came to us from English cuisine. They are prepared not only with cheese, but also with other fillings. The dish turns out satisfying. Very good for breakfast, and you can also take it with you on the road or to work.

hard cheese - 150 g;
farmer's cheese - 60 g;
sausage cheese - 200 g;
butter - 60 g;
wheat flour - 280 g;
kefir - 250 ml;
baking powder - 2 teaspoons;
baking soda - 0.5 teaspoon;
salt - 1 teaspoon

This set of products makes two flat cakes with a diameter of 25 cm. So, let's get started. Sift the flour into a cup, leaving a little for dusting. Add soda, baking powder and salt. We adjust the amount of salt according to the degree of saltiness of the cheese - the saltier the cheeses, the less salt we add to the dough.

Mix the dry products and add oil to them. Grind the mixture with your hands and get this mixture.

Now we grate all the cheese on a coarse grater.

Next, add the cheese to the flour mixture and stir. The flour seems to envelop the entire cheese.

Add kefir here, leaving a little (10 - 15 ml) to lubricate the flatbread and knead a viscous dough that sticks to your hands.

Dust the table with flour and lay out the dough. Gently knead the dough and roll it into a lump like this.

We divide it into two parts. We place one of the parts on a silicone mat and distribute it, forming a flat cake with a diameter of 25 cm and a thickness of approximately 1 cm. Cut into 8 parts.

Lubricate with kefir using a silicone brush and place in an oven preheated to 200 - 220 degrees for 20 - 25 minutes.

We get these flatbreads.

After baking, cut along the marked lines and serve with tea.

Recipe 4: how to cook tortillas with cheese in the oven

By following simple step-by-step instructions with photos, you will learn how to cook tortillas with cheese in the oven according to a simple recipe. To do this, you will need to knead the dough, let it rise, then place it on a baking sheet, form a flatbread, brush with butter and herbs and fill with cheese. In just an hour and a half you will receive an unusually tasty and aromatic cheese cake that will not leave anyone indifferent.

Wheat flour 250 g
Dry yeast 1 tsp.
Sugar 1 tbsp. l.
Salt ½ tsp.
Butter 5 tbsp. l.
Garlic 2-3 cloves
Parsley to taste
Warm milk 125 ml
Chicken egg 2 pcs.
Cheese 150-200 g

Sift 250 g of wheat flour into a deep container. Make a well in the center and pour in 125 ml of warm milk

Please note that the milk should be warm, not hot.

Pour 1 tsp into warm milk. dry instant yeast, 1 tbsp. l. sugar and mix thoroughly, trying not to cling to the flour. Let it rise for 10 minutes. If you wish, you can prepare the dough in a separate container, and only then pour it into the sifted flour.

When the yeast has risen properly, add ½ tsp to the dough. salt and beat in 1 chicken egg. And then we start kneading the dough.

Next add 3 tbsp. l. soft butter and continue kneading. At first it’s most convenient to do this with a spoon, but when the dough thickens enough, put it on the work surface and start kneading with your hands.

Round the finished dough into a ball and cover it with cling film or a towel. Leave the dough in a warm place to rise for about 30-40 minutes.

While the dough is rising, we begin to prepare the ingredients for the filling. Peel 2-3 cloves of garlic and chop them using a garlic mince. Finely chop the parsley.

Sprinkle the risen dough with a little flour and knead lightly.

Line a baking tray with baking paper and place the dough on it. Gently pour it into the cake with your hands, and then make longitudinal and transverse cuts. Cover the dough again with film or a towel and leave for 10-15 minutes.

During this time, separate the egg yolk from the white. Add a little milk or water to it and stir until smooth.

Lubricate the dough with the resulting mixture, paying special attention to the cut areas.

Place 2 tbsp in a separate container. l. soft vegetable oil and chopped parsley. Mix thoroughly. If you use unsalted cheese, add a little salt to the butter.

Grease the flatbread with butter, herbs and chopped garlic.

Khachapuri

Fragrant khachapuri can be prepared with any filling of your choice: cheese, meat, fish. Traditionally, Georgian golden flatbreads are prepared with cheese and fresh herbs.

Products needed for the test:

700 g high-grade flour;
300 ml warmed milk;
100 g peasant butter;
a pair of eggs;
1 tsp. fine salt;
2 tsp. Sahara;
10 g fast acting yeast.

Filling:

300 g salted suluguni;
200 g soft fat cottage cheese;
100 g Dutch cheese;
200 g fresh or frozen spinach;
bunch of mixed greens.

For coating:

slice 50 g of quality butter.

Step by step cooking process:

Grate all the cheeses and mix with homemade soft cottage cheese, mashed with a fork.
Defrost the spinach, wash and mix with the cheese mixture, add chopped herbs.
Divide the aromatic filling into 6 parts, and make balls from each part.
Dissolve sugar, salt and dry yeast in slightly warmed milk.
Beat the eggs into the sifted flour, combine with the milk mixture and warm, but not hot, butter.
Knead into an elastic dough that does not stick to your hands.
Cover the dough with a damp towel and place it in the oven at 40 ℃ for 40 minutes so that the mass grows in size. Cut into 6 pieces.
Roll into a ball on a floured surface and knead the ball into a small flat cake.
Place a cheese ball in the middle and gather the dough around it. Pinch tightly.
Unfold the workpiece, seam side down, stretch to a diameter of 23–25 cm.
Heat the frying pan, place the flatbread on a dry surface, and cook covered over low heat for a few minutes on each side.
To make the khachapuri soft and aromatic, grease each flatbread with a piece of butter.
Leave for 10 minutes so that the cheese inside sets, then cut the product into quarters.

Serve khachapuri warm with cold milk, herbal or mint tea.

Option 5: Thin Turkish flatbreads with meat

Recipe for incredibly delicious Turkish flatbreads. Despite the fact that the dough is made with kefir, they turn out very thin and fry perfectly even in a dry frying pan. We choose any meat at our discretion, but it is advisable to chop it very finely so that the filling is precisely cooked in the frying pan.

Ingredients

7 g soda;
0.5 l of kefir;
800 g flour;
20 g dill;
70 g onion;
350 g meat;
100 g butter.

How to cook

Step 1:

Pour the prescribed amount of soda and a teaspoon of salt into the kefir, dissolve it, then mix it with sifted flour. We make the usual stiff dough and divide it into eight or ten pieces. Make round lumps, cover with film or an inverted bowl.

Step 2:

For minced meat, chop the meat and onion, salt the mixture, add dill. You can immediately divide the filling into eight or ten balls and roll them into cutlets with your hands.

Step 3:

We take out the first lump of dough and roll it out a little, put the cutlet in the center, collect all the edges of the flatbread in a bag, and pinch it well. Turn on the frying pan. There is no need to lubricate anything. Roll out the bag with the cutlet into an even and thin cake. We take our time, do it carefully so as not to tear it.

Step 4:

Transfer the Turkish flatbread to a frying pan and fry on the first side. As soon as red spots appear, you need to turn it over with a spatula. After this, immediately grease the top side with a piece of butter, do this in a frying pan. The cakes will be soaked and become soft.

Step 5:

Remove to a plate, dry side up, and cover it with butter as well. It may take more or less than indicated in the recipe.

If you have any doubts about the meat filling, you can play it safe. Usually a little alcohol is added to it, 1-2 tablespoons of vodka is enough. The alcoholic drink will make the meat fibers softer and also destroy bacteria that could be in the minced meat.

Juicy flatbreads with meat. My husband is delighted

Chinese puff pastries with meat will appeal to absolutely everyone.

They turn out so delicious that you will simply lick your fingers: juicy and meaty. These baked goods are prepared very simply and from readily available ingredients. Chinese flatbreads taste like dumplings. They are delicious both warm and cold. It is better to serve them with sour cream or your favorite sauce.

Product composition

400-450 grams of wheat flour;
half a teaspoon of salt;
250 milliliters of water.

For filling

800 grams of any minced meat;
one onion (large);
3 cloves of garlic;
half a teaspoon of salt;
a third of a teaspoon of chicken seasoning;
greens - to taste.

Step-by-step cooking process

Sift wheat flour (400 grams) into a deep bowl, make a well and pour in warm water.
Add half a teaspoon of salt to the water and mix the dough with a spoon.
Sprinkle the table with flour, lay out the dough and continue kneading the dough. Add flour as needed.
The finished dough should be elastic and not stick to your hands at all.
We transfer the dough into a plastic bag and put it aside while we prepare the filling.
First, let's prepare the minced meat: today I used chicken, but you can use any other.
Add garlic passed through a press (or grated on a fine grater) to the minced meat.
We peel one large head of onion, pass it through a meat grinder or grind it in a blender. Transfer the onion to the minced meat.
We also add salt, seasoning for chicken (or for the meat you use), chopped fresh or dried herbs (to taste) to the meat.
Mix everything well with your hands.
Roll out the dough into a sausage and divide into eight (approximately equal) parts.
We round the pieces and cover them with cling film so that they do not dry out.
Then take one piece at a time and roll them into a circle with a diameter of 20-25 centimeters.
We divide the circle (visually) into four parts and place minced meat on a third of this circle.
We make one cut from the center to the edge and begin to assemble the cake. How to do it correctly, watch the video under the recipe.
Place the flatbreads in a dry, heated frying pan and cover with a lid.
Fry for 3-5 minutes on each side until golden brown (over low heat).
Place the finished flatbreads on a plate and generously grease them with butter melted in the microwave on both sides.
You should not make all the cakes at once, otherwise they will spread out during this time. We begin to sculpt each next batch at the same time that the previous one is fried.
Serve the flatbreads warm, with sour cream.

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Option 3: Cheese flatbreads with meat

A very tasty version of hearty cheese flatbreads filled with regular minced meat. This recipe is also quick, it won’t take much time, but at the same time we will get a wonderful dish for dinner, snack and even breakfast. Flatbreads in the form of semicircles or pasties.

Ingredients

210 ml kefir;
200 g minced meat with spices;
100 g cheese;
1 small onion;
5 g salt;
6 g soda;
a pinch of sugar;
2 tbsp. flour;
a little oil.

How to cook

Step 1:

The dough is kneaded in the most usual way: salt the kefir, immediately add sugar and soda, then cheese. You can grate it coarsely or finely, as you prefer. Stir these ingredients a little and add flour. We make dough that can be rolled out with a rolling pin.

Step 2:

Chop the onion. You can grate it and mix it with minced meat. Add any seasonings to your taste.

Step 3:

Divide the dough into six parts. We form flat cakes in two pieces, in the same quantity it is convenient to fry them in a frying pan. Roll it out, lay out some minced meat, roll it up and seal the edges, like a cheburek.

Step 4:

You can fry the flatbreads in oil. In this case, heat it on a very thick layer, lay out two flat cakes and brown on each side. The fire is not very high, you need to prepare the meat filling.

Step 5:

The second option is cooking in a dry frying pan. The taste will be different, the calorie content will be significantly lower. We also heat the pan, do not pour anything. We lay out two tortillas and be sure to cover them. Cook covered over low heat for about four minutes.

From this cheese dough you can make not only flatbreads with minced meat, but also with other fillings. It works great with greens, salted cottage cheese, and chicken.

Turkish flatbreads with meat and potatoes

In the meantime, help yourself! These flatbreads "Puri" are prepared - this is an Indian dish.

They are prepared from simple unleavened bread. Today I want to share the recipe for national Armenian pastries - matnakash. Miracle with cottage cheese is a national Dagestan pastry - very tasty, satisfying. It's time for pumpkins. Many housewives cannot find a use for them. But the vegetable Cheese flatbreads cooked with kefir in a frying pan turn out delicious and I offer you a recipe for very tasty flatbreads with cottage cheese, which are fried on dry I offer you a recipe for wonderful flatbreads with cheese and sausage, fried on Khachapuri with cheese, baked from yeast dough according to this recipe, it turns out and I want to invite you to try simply amazing flatbreads with cheese.

Dough for I would like to offer a recipe for quick cooking of khachapuri with cheese in a frying pan. I suggest you cook khachapuri in a slow cooker. This recipe is from the category of “I have prepared this dough with sugar, and to be honest, it turns out worse, the flatbread is tougher. This dough can be baked in just 5 minutes, it does not require a long approach, and since honey has slightly leavening properties, it makes the products more airy and soft.

Yes, I also bake pizza with various toppings, this dough is my lifesaver!

The rabbit can be prepared in advance and refrigerated in the container in which it was cooked, and reheated before serving. If you have unpeeled chestnuts, you need to cut the skin and bake. When we filmed this dish, we were supposed to fly to Thailand, to Bangkok that same evening. We had not yet finished filming when my husband arrived to get ready.

Dough with honey for savory baking is interesting! Tell me, what role does honey play here and do you bake anything else with this dough?

Home Registration Help Login. Cheese flatbreads with kefir. Quail in bacon. Scrambled eggs with lavash and cheese. Chicken baked whole in pita bread in the oven.

Recipe 5: simple cheese cake with sesame seeds in the oven

Unleavened puff pastry 500 g
Cheese 400 g
Egg 1 pc.
Sesame 10 g

Grate 350-400 g of hard cheese. You can use any one you like. Roll out 500 g of dough into a circle. It needs to be made perfectly even, so you can trim off the excess around the edges.

Then cut the circle in a spiral, making strips 5-6 cm wide. You can do this with a circular knife.

Place cheese in the middle of the resulting path, fold the edge of the dough and mold the edges. It is advisable to do everything quickly so that the dough does not dry out.

Press down the joints a little. Roll the dough into a circle and place the dough on a baking sheet.

Beat one egg and brush the top of the flatbread with it. If desired, sprinkle black and white sesame seeds on top.

Place in the oven. Bake at 200 degrees for 20 minutes. The food is ready, you can serve it on the table.

Recipe for Flatbreads with minced meat and cheese:

For the dough, take 100 ml of warm water, add 1 tbsp. l. sugar and 20 grams of fresh yeast. stir, add another 2 tbsp. l. flour from the total amount, mix well and leave to rise for 10-15 minutes. If you have dry yeast, then mix it with flour, sugar, salt and add liquid ingredients. Instead of 100 ml of water, you can add beer.

When the dough has risen, pour it into a large container, add sunflower oil, beer, salt and gradually add flour, knead the dough. The moisture content of flour is different for everyone, I wrote the approximate amount of flour, the dough should be soft, slightly sticky to your hands, knead for five minutes. Then put it in a bowl, cover with film or a towel and leave in a warm place for 45 minutes to rise.

For the filling, pour a little vegetable oil into a frying pan, add the chopped onion and fry until it becomes transparent. Add the minced meat, stir it well so that there are no lumps, add salt and pepper to taste, add your favorite herbs and fry for 7 minutes. Then add the chopped tomato and cream, close the lid and simmer for another 10 minutes so that the filling is juicy. Then transfer it to another bowl and leave to cool. I cut the hard cheese into pieces; if desired, you can grate it.

Take the risen dough out of the bowl, knead it and divide it into 20 equal parts. Roll each piece into a ball.

We take one bun, roll it out with a rolling pin approximately like a pancake, a little thicker, and immediately roll out another one. Place the filling on the rolled out layer of dough and put the cheese on top.

Cover with the second layer of dough, press the edges well and then pinch it again in a circle. Use your hands to spread the minced meat a little.

Immediately place the pinched side on the heated frying pan. The frying pan is dry, do not grease it with oil, fry over low heat for 2.5 minutes on each side.

While one flatbread is fried, we form another, do not mold it for future use, the filling is juicy so that the dough does not get soggy. I adapted to frying in two frying pans, and it turned out very quickly.

Place the finished flatbread on a tray. If you wish, you can grease it with butter, but I didn’t, as the filling is already quite greasy. There were 10 flat cakes. They are very filling, I made 2 flatbreads for 5 people, but in the end we barely made it through 5), so you can halve the amount of ingredients. For the sauce, mix all ingredients. Serve the flatbreads piping hot. Enjoy your meal!

How to cook minced meat cakes in an egg in a frying pan

Divide the minced meat into portions of one hundred grams. Place one portion on cling film in the form of a round.

Cover with the other side of the film. Run a rolling pin over the circle of minced meat to flatten it. In this case, you should try to adhere to the shape of a circle.

Beat the egg, place on a flat plate, add salt.

Carefully transfer the minced meat cake from the film onto your palm and place it on a plate with the egg. If possible, coat the entire surface of the cake with egg.

Pour the minced meat into the egg into a frying pan over hot oil, keeping the shape.

Cover with a lid and fry over medium heat for about three minutes. After a while, turn the cake over to the other side and fry for a couple of minutes.

Place the finished minced meat cakes in the egg on top of each other to retain heat. They can be stuffed with vegetables and rolled into tubes, or they can be served in this straightened form, choosing a suitable side dish.

With meat, Chinese style is very tasty and can be eaten instantly! The dish is universal: suitable for dinner, lunch, and a hearty breakfast. Can also serve as a hot snack.

These stuffed flatbreads are easy to prepare (it’s only scary the first time!) and don’t take long, so this is an excellent option for a quick dinner, including for unexpected guests. A good alternative to traditional pies. Unleavened dough with water goes well with savory filling.

Needed for the test:

Boiled water (warm, not hot) – 240 milliliters
Wheat flour – 400 grams

Needed for filling:

Minced meat (in general, any kind, but with minced beef the cakes will be less juicy, and mixed or minced pork, that is, fattier, will make the filling more juicy) – 800 grams
Green onions – about 40-50 grams (1 bunch)
Garlic – 4-5 cloves
Soy sauce – 4 tablespoons
Olive oil (can be replaced with sunflower oil) – 2 tablespoons
Ginger (fresh root) – 1 tablespoon (you can add a heap) of peeled root, grated on a fine grater, that is, you will need a piece of root that is not very large (since its thickness varies, the peel is also not peeled equally thinly, the exact size difficult to recommend)
Vodka – 2 tablespoons
Butter – 70-80 grams (to grease ready-made flatbreads)
Table salt - to taste (we put about 1 teaspoon, do not forget that soy sauce is salty)
Ground black pepper - to taste

Preparation:

First the dough. Pour warm water into a bowl and gradually add flour. Mix first with a spoon, and then knead with your hands until the dough stops sticking to your hands. If necessary, you can add a few tablespoons of flour above the indicated amount. When the dough has formed into a ball, cover the bowl with a lid, plate or film so that the dough does not dry out, and begin preparing the filling for the flatbreads.

Cut off a small piece of ginger root and peel it.

Grate the ginger on a fine grater. Peel 4-5 cloves of garlic (the garlic must also be grated on a fine grater or passed through a special “press”).

Green onions need to be washed, dried and finely chopped.

Add green onions, garlic and ginger to the bowl with minced meat. Then add vodka, olive oil and soy sauce. Mix very thoroughly until smooth.

Add salt and ground black pepper to the minced meat mixture and mix again.

Divide the filling for the flatbreads into 8 equal parts.

We also divide the dough into 8 equal parts and form them into balls.

Take one ball of dough and roll it into a very thin flat cake with a diameter of about 23-25 centimeters. Take one part of the filling and spread it very thinly over the dough so as to cover three-quarters of the circle with the filling, not forgetting to leave the outer edge (about 1 cm) uncovered so that you can mold the edges of the flatbread later. We make a cut along the radius of the circle (from the center to the edge) along the edge of the smeared filling.

We wrap the quarter circle of dough uncovered with filling so as to cover the quarter circle with the filling (watch our video recipe, it’s better to see it than to read long explanations!).

Next, fold the dough-covered part so that the result is half a circle.

We roll it again - and we have a quarter-circle cake. We mold, squeezing with our fingers, the edges of the cake (what was the outer edge of the circle).

In a small ladle or bowl, melt the butter until liquid - we will use it to grease the finished flatbreads.

Heat a frying pan (preferably with a thick bottom) until very hot and place a flatbread on a DRY (no oil!) frying pan (we only fit one in the frying pan), be sure to cover with a lid and fry at a low (slightly less than medium) heat level of 5-6 minutes on one side. Remove the finished flatbread from the frying pan and generously grease both sides with melted butter. If a drop of liquid from the filling accidentally leaks into the frying pan, wipe the frying pan with a paper towel or napkin until dry and place the next flatbread to fry (the first one can already be “given to be eaten” by the hungriest and most impatient family members). And so on until you have fried all eight. Chinese flatbreads in a frying pan

with meat and ginger are tasty and aromatic and are usually eaten right away, but if this does not happen, the cooled flatbreads can be safely placed in a sealed container in the refrigerator until tomorrow or the day after tomorrow, and then reheated in the microwave.

Option 1: Classic flatbreads with meat “Yeast”

Yeast dough is loved for its softness and fluffiness; it rises and expands beautifully, resulting in quite a lot of pies or flatbreads. There are many options with a variety of fillings, but it is especially satisfying and tasty with meat. Here the minced meat is pork; you can take any mixture or add a little poultry. It definitely won’t spoil the filling.

Ingredients

0.2 l of water;
350 g flour;
1 pinch of pepper;
15 g sugar;
1 tsp. yeast;
100 ml oil;
1 tsp. salt;
350 g pork;
70 g onions.

How to make classic meat patties

Step 1:

The yeast needs to be activated. To do this, pour it together with sugar into warm water, you can add three tablespoons of flour. Stir and leave for twenty minutes. Then add a spoonful of vegetable oil, the remaining flour and knead. For the flatbreads, make soft and light dough, no need to beat it. We leave it to rise for an hour, then check it, if necessary, leave it for another 15-20 minutes.

Step 2:

While the dough is rising, you need to chop the onion into crumbs, twist the meat, pepper and add salt to the filling. Stir until smooth.

Step 3:

We check the dough. If it has risen, then divide it into six lumps, roll one out, add the filling from minced meat and onions, connect the edges of the dough, flatten the resulting ball or gently roll it out with a rolling pin. We make all the cakes in this way.

Step 4:

Heat the oil, use a level frying pan for this. Then lay out the flatbreads and fry one at a time until done, transfer to a plate. Excess fat can be removed with napkins; to do this, simply apply for a few seconds.

If you want to get a richer taste of the dough, you can knead it not with water, but with milk, add a little sour cream.

Step-by-step cooking process

Sift wheat flour (400 grams) into a deep bowl, make a well and pour in warm water.
Add half a teaspoon of salt to the water and mix the dough with a spoon.
Sprinkle the table with flour, lay out the dough and continue kneading the dough. Add flour as needed.
The finished dough should be elastic and not stick to your hands at all.
We transfer the dough into a plastic bag and put it aside while we prepare the filling.
First, let's prepare the minced meat: today I used chicken, but you can use any other.
Add garlic passed through a press (or grated on a fine grater) to the minced meat.
We peel one large head of onion, pass it through a meat grinder or grind it in a blender. Transfer the onion to the minced meat.
We also add salt, seasoning for chicken (or for the meat you use), chopped fresh or dried herbs (to taste) to the meat.
Mix everything well with your hands.
Roll out the dough into a sausage and divide into eight (approximately equal) parts.
We round the pieces and cover them with cling film so that they do not dry out.
Then take one piece at a time and roll them into a circle with a diameter of 20-25 centimeters.
We divide the circle (visually) into four parts and place minced meat on a third of this circle.
We make one cut from the center to the edge and begin to assemble the cake. How to do it correctly, watch the video under the recipe.
Place the flatbreads in a dry, heated frying pan and cover with a lid.
Fry for 3-5 minutes on each side until golden brown (over low heat).
Place the finished flatbreads on a plate and generously grease them with butter melted in the microwave on both sides.
You should not make all the cakes at once, otherwise they will spread out during this time. We begin to sculpt each next batch at the same time that the previous one is fried.
Serve the flatbreads warm, with sour cream.

Bon appetit!

Chinese puff pastry with meat

This recipe is quite flexible, you can adjust it to your taste - add more or less meat, spices, sauce, etc. You can use almost any unleavened dough (what you make for dumplings will also work) and a variety of fillings - beef, pork, chicken, mixed or minced fish.

To prepare three large flat cakes, take:

flour – 2 cups (330 g)
water – 1 glass or a little less
moderately fatty beef – 300 g
sesame oil – 1 teaspoon
soy sauce – 1 teaspoon
green onions – 1 large bunch
onion – 1/2 medium onion
broth or hot water for minced meat – 20 g
pepper, salt

Making puff pastries with meat

Knead unleavened soft dough without salt from flour and water. Let the dough rest for 15 minutes and then knead it well until smooth. Cover and leave the dough for 20 minutes.

We mince the beef, add soy sauce, finely chopped green onions, finely chopped onions, sesame oil, pepper, and salt. Knead. If necessary, add 20 grams of water or broth. The minced meat should be viscous and easily spreadable.

Roll the dough into a rope and divide into 3 parts. Roll each part into a thin pancake. We use flour to prevent the dough from sticking to the table. We divide the resulting layers into 9 approximately equal parts using four cuts.

Place the minced meat on the flatbread, leaving one corner square free. Carefully and evenly spread the minced meat, leaving half a centimeter tolerances along the cuts and along the perimeter of the layer.

Now carefully fold the dough as shown in the photo, step by step. There is nothing complicated, but still try not to get confused.

And the very last touch!

Now the cake can be carefully rolled out again. Please note that the dough is not salted. Therefore, either add more salt to the filling, or lightly salt the dough after rolling. As an option, you can serve the flatbreads with salty sauce.

Heat the vegetable oil and fry the flatbread on both sides, obtaining a golden brown crust. Then we bring it to readiness under the lid, adding a little water if necessary.

Well, if you still have any questions, here are 2 videos at once, where you can look at the entire cooking process in detail.

Kutaby with meat

Juicy seasoned meat with herbs under a layer of thin fried dough is a complete snack that can easily satisfy your hunger between meals.

Ingredients for the test:

250 ml filtered water;
400 g high-grade flour;
a pinch of fine salt.

Filling:

350 g beef pulp;
50 g fresh lamb fat;
3–5 onion greens;
onion head;
2 tbsp. l. odorless refined oil;
a slice of butter 50 g;
1 pod of hot pepper;
5-6 branches of fresh parsley.

Method of preparing meat kutabs:

Grind the meat and fat in a meat grinder.
Also skip the onion and hot pepper, cut into quarters, season the mixture with salt and pepper, pour in the purified oil and beat out the minced meat.
Mix the filling with chopped green onions and parsley.
Knead a smooth dough from heated water with fine salt and sifted flour. You may need more flour, it depends on its quality.
Knead until the mixture does not stick to the table, cover with a towel, and let rest for 15 minutes.
Cut into 2 halves with a spatula: hide the first under a towel to prevent drying, and roll the second into a sausage.
Divide the workpiece into pieces, roll each slice with a flat cake until transparent.
Place the minced meat on half of the thin flatbread, spreading the meat a little over the surface.
Fold the base in half, pressing with your palm.
Seal the edges so that no air remains. For strength, you can lubricate the edges with water. Otherwise, the products may burst during frying and the juice will flow into the pan. If desired, decorate the edges with a curly knife.
Fry the tortillas in a heated cast-iron frying pan for 3 minutes, covering with a lid. When frying, the cakes will puff up and then fall off a little.

To soften each flatbread, coat each flatbread with warm butter. Preparations for kutabs can be fried immediately or placed in the freezer. This way there will always be a tasty treat for unexpected guests at home.

Preparation

To prepare delicious, melt-in-your-mouth Indian flatbreads with meat inside, start with the dough. To do this, beat one chicken egg into a dry deep bowl, add dry milk and pour in water at room temperature. Using a whisk or mixer, beat the mixture until smooth, then add a packet of dry yeast. Stir thoroughly again to dissolve the yeast.
Add spices and ground herbs (garlic, basil, black pepper, paprika, nutmeg and coriander), and then stir the mixture.
Sift the flour and add it in fractional parts into the prepared liquid. Stir the dough and do not allow lumps to form.
Knead the dough until it is as shown in the photo. After this, place in the bowl where you previously prepared the dough liquid, and then leave for about half an hour. Be sure to cover the workpiece with a towel or cling film. This will retain heat and prevent carbon dioxide from escaping, resulting in a fluffier and airier dough.
After kneading the dough, start preparing the filling. To do this, mix fresh minced meat with garlic, passed through a press, and salt. After this, add a little ground black pepper and mix the mixture thoroughly with your hands dipped in cold water. Leave the minced meat for about five minutes. This is necessary to dissolve the salt.
Peel the onion and cut it approximately as shown in the picture. Transfer the workpiece into the minced meat and mix the meat mass again.
Grate pieces of hard cheese on a coarse grater. To prevent the product from sticking to the surface, moisten the blade with cold water and keep the product in the freezer for a while.
Once the dough has risen to about half its original volume, knead it and roll it into a sausage. Cut the workpiece into small pieces, roll them in your hands, forming balls. After all the lumps are ready, take one of them and press it with your hand onto the surface of the table sprinkled with flour. Shape the dough into a thin flat cake, and then put some of the minced meat and a little cheese on it.
Pinch the flatbread into a makeshift bag, as shown in the photo, and then repeat the action with all the other dough pieces.
Immediately before baking and transferring to a sheet, the cake needs to be flattened. The delicacy should be prepared in the oven, preheated to one hundred and eighty degrees Celsius. The baking sheet on which the finished cakes are placed is greased with vegetable oil. You also need to oil the top of the pies. Flatbreads with meat and cheese inside are placed seam side up.
Baking time for delicious juicy flatbreads with meat and cheese is half an hour. After the specified time has passed, the treat is taken out onto the table and cooled to room temperature. Serve baked goods as a separate dish or instead of bread with meat broth. We hope that you were able to prepare the dish according to our step-by-step recipe with photos. Bon appetit!

Flatbread with meat (khychin)

Beef in coconut sauce. Lamb with garlic in cognac. Recipe for:. My family loves all kinds of flatbreads, with and without different fillings.

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Therefore, I try to prepare flatbreads of any cuisine with pleasure and great interest. Sometimes you read a recipe and think that the ingredients cannot be combined, but when you start cooking, you realize that it is incredibly delicious! Highly recommend. In a cookbook. To favorites.

If you are not indifferent to Georgian cuisine, I advise you to try it! The flatbreads turn out simply extraordinary and very, very tasty! You can use any dough - yeast dough, not sweet. I offer you an amazing dough, from which you can bake just 5 minutes after kneading!

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In full screen. The dough should be kneaded well until it becomes elastic. Cover the dough with cling film while you make the filling. Let's make minced meat. Finely chop the green onions. Grate the garlic and ginger on a fine grater. Combine all ingredients with minced meat and mix thoroughly. Do the same with the dough. Roll each part into a ball and place under a napkin or film.

Roll each part of the dough into a flat cake with a diameter of about cm. Now roll the covered part so that you get half a circle. Delicious flatbreads. I would add some kind of fat to the dough - vegetable oil, margarine or butter, for example. And instead of kefir, you can add cold water to the minced meat - it will be juicier.

Option 4: Puff pastries with meat

The dough is unleavened, but it is kneaded with milk. The flatbreads are flaky. The minced meat for them will need to be lightly fried in butter, you can use fat or margarine.

Ingredients

0.5 kg flour;
0.3 tsp. ripper;
300 g minced meat;
a bunch of greenery;
2 tbsp. milk;
100 g butter;
2 onions.

Step by step recipe

Step 1:

Make a stiff dough using a ripper with milk, pour in flour until it is absorbed. Divide the lump into five parts, roll into balls and cover with film or a bag for an hour.

Step 2:

Melt 30 g of butter, add chopped onion, fry a little, add minced meat and cook for literally three minutes. Salt and pepper, mix with herbs.

Step 3:

Roll out thin flat cakes, spread the minced meat, roll into rolls, and then spiral into small flat cakes. Cover, let sit for five minutes and stick together.

Step 4:

All that remains is to roll out each twisted piece into a flat cake and fry it in a dry frying pan. Then generously grease with oil and place in a stack.

These flatbreads also turn out great from ordinary dough in water; for the filling you can use leftover minced meat for dumplings and even cutlet mass.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Fresh basil – 27 kcal/100g
Dried basil – 251 kcal/100g
Ground black pepper – 255 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Zira – 112 kcal/100g
Mixed minced meat – 351 kcal/100g
Hulled sesame seeds – 582 kcal/100g
Dried whole sesame seeds – 563 kcal/100g
Salt – kcal/100g
Water – kcal/100g
Dry yeast – 410 kcal/100g