Housewives who do not have an oven can bake corn tortillas in a frying pan. The recipes are varied, but they are all relatively simple, and cornmeal tortillas can replace bread, toast and are suitable for both first courses and appetizers.
The basis for flatbreads can be water, both regular and mineral, milk, kefir. Flatbreads in a frying pan are softer and fluffier than in the oven. You can bake them for breakfast - it only takes a little time.
Corn flour is considered a dietary product; it does not contain gluten, but is rich in vitamins and micro-macroelements. And despite the fact that in our latitudes, corn flour is not the most popular product, cooking with it is a pleasure.
On mineral water
- Mix 300 g of corn flour, sifted through a sieve, with a pinch of salt and 1 tsp. baking powder.
- You can add seasonings or finely chopped herbs to taste.
- Add 1 tbsp to flour. mineral water, in small portions, kneading the dough.
- The dough is thick, dense, and molds well.
- Heat a frying pan and pour vegetable oil into it.
- Form cakes from the dough, fry them on both sides until golden brown.
- Place on a napkin to remove excess oil.
Serve with tea with salty soft cheese.
Yeast flatbread recipe
This recipe uses paprika, you can replace it with any other hot or sweet pepper. Flatbreads made with pepper have a spicy taste. You can also complement the dish with chili sauce or adjika.
Components:
- 75 grams of sunflower seeds;
- 195 g corn flour;
- 45 ml soy sauce;
- 375 grams of sifted wheat flour;
- 1.5 tsp. salt;
- 15 ml vegetable oil.
- 18 g yeast;
- 45 grams of white sugar;
- 45 ml sesame oil;
- 15 g paprika;
- 1.5 glasses of milk.
Stages of preparing corn flour tortillas:
- Dissolve yeast in warm milk.
- Heat a dry frying pan and fry the seeds in it, stirring frequently. As soon as the seeds begin to crackle and turn red, remove the container from the heat.
- In a bowl, combine two types of flour, paprika, sugar, cooled seeds, soy sauce, salt, sesame oil and yeast.
- Knead into a dense mass. Leave in a warm place for 10-20 minutes.
- Divide the mass into several equal balls and roll them into flat cakes.
- Prepare the oven, heat it to 190 degrees.
- Grease a baking sheet with oil and place the flatbreads on it. Cook for 25 minutes.
The dish is ready.
On kefir
To prepare flatbreads according to this recipe, you will need 1 tbsp. fat kefir. You need to add 1 tsp to it. baking powder (or 1 teaspoon of soda, quenched with vinegar), a pinch of salt (take a container with a reserve so that the foam does not come out over the edge).
- Wash the lemon well, scald it, grate the zest on a fine grater, and add it to kefir.
- Sift flour, 1 ½ tbsp, through a fine sieve, add kefir to it, knead the dough.
- Heat a frying pan, pour vegetable oil into it so that the flatbreads “drown” in it to half their thickness (more is possible).
Form into flat cakes and fry them in oil on both sides until golden brown.
Thin flatbreads
Corn flour can be combined with other types, for example, wheat flour, in a 2:1 ratio.
- Sift the flour and mix, add a pinch of salt.
- The water for the test should be very hot, almost boiling water. Pour it into the flour, kneading the dough with a wooden spatula (be careful not to burn yourself).
- You will need a glass or a little more boiling water.
- When the dough is kneaded, add ½ tbsp. vegetable oil, knead well, form cakes of any shape.
- Heat the frying pan well, pour a sufficient amount of vegetable oil into it, “drown” the flatbreads in it and fry for 2 minutes on each side.
If you roll out the cakes thin enough, a few millimeters thick, then frying will take about 30 seconds.
Lenten
Spicy flatbreads are a variant of unleavened flatbreads, with spices added to the recipe.
For 1 tbsp. corn flour add 2 tbsp. l. wheat (all flour must first be sifted through a fine sieve), ½ tsp. salt, 1/3 tsp. soda, 1/3 tsp. hot ground chili pepper, mix.
Add 2 tbsp. l. olive oil, stir again. Pour in 2/3 tbsp. warm water and knead soft dough. It should not stick to your hands.
Roll out the dough into a layer, give it the shape of round cakes. You need to fry the flatbreads in a frying pan without greasing it with oil!
The flatbreads turn out a little dry, reminiscent of spicy bread. They can be served with first courses, instead of bread, or used for appetizers and sandwiches.
With cheese
With egg
Sift 300 g of corn flour through a fine sieve, add 1.5 tsp. baking powder for dough. Pour in 1 tbsp in small portions. mineral water, knead elastic dough. Shape it into a ball, leave for 10-15 minutes, wrapping it in cling film.
While the dough is “resting”, grate 150 g of any hard cheese onto a coarse grater, squeeze 2 cloves of garlic into it, salt on the tip of a knife.
Beat 1 egg with 2 tbsp. l. vegetable (preferably olive or corn) oil, mix with cheese mixture.
Combine the resulting mass with the dough, knead it well again, and form it into flat cakes of a convenient size and shape.
Heat the frying pan well, pour in a lot of vegetable oil, and fry the flatbreads on both sides. In the process, the cheese melts and the baked goods turn out soft, salty and very tasty.
Without egg, with basil
Hard cheese, 200 g, grate on a coarse grater, add dry chopped basil and salt to taste. Sift 2 tbsp. corn flour, mix with grated cheese. Pour 2 tbsp into the dry mass. warm water, knead the dough, it should not stick to your hands and roll out well.
Make cakes of any shape you like from the dough, place them in a greased frying pan, fry for 5 minutes on each side.
Corn flour tortillas: recipe in the oven
As practice shows, corn flour tortillas are most often prepared in Georgian and Mexican cuisine. We suggest you prepare tortillas. These tortillas are simply loved in Mexico. And to improve the taste, add a little hard cheese and Brazilian sauce.
On a note! If you don't have time to prepare Brazilian sauce, buy a ready-made semi-finished product at the supermarket. This sauce will highlight the taste of corn tortillas with cheese filling.
Ingredients:
- corn flour – 2 ½ cups;
- finely ground salt – 1 teaspoon. spoon;
- Russian cheese – 200 g;
- filtered water - one glass.
Preparation:
- To prepare Mexican tortilla you will need a minimum set of ingredients.
- These products make unleavened flatbreads, the taste of which is complemented by cheese filling and Brazilian sauce.
- Pour filtered water at room temperature into a bowl with high sides.
- Add salt and stir until completely dissolved.
- Sift the corn flour several times and pour it into salted water.
- First, mix the dough with a wooden or silicone spatula. When it becomes difficult for you to mix the dough, transfer it to a work surface and knead by hand until elastic.
- Roll the dough into two sausages.
- Cut each into six pieces. This makes a total of 12 flat cakes.
- Place parchment paper on the table and carefully grease it with refined sunflower seed oil.
- Place one flat cake and lightly press it with your hands.
- Now roll it out into a thin layer with a rolling pin.
- On top we place the next sheet of oiled parchment paper, the flat cake and roll it out. This is how we prepare all the cakes.
- For now, set the flatbreads aside. We take semi-finished Brazilian sauce and Russian cheese.
- We cut some of the cheese into plates, and grind the rest on a finely perforated grater.
- Turn on the oven and heat it to a temperature of 180°.
- Grease a baking sheet with refined sunflower seed oil. Place the flatbread and place it in the oven for 5-7 minutes.
- Place grated Russian cheese on top of the baked flatbread. Add some Brazilian sauce.
- Place the cheese cubes on another flatbread and also pour the sauce over them.
- We roll some flatbreads into envelopes, and make rolls from others.
- By the way, when you make a roll, you can sprinkle cheese on each turn. This will make the flatbread even tastier and more aromatic.
- Transfer all the prepared cakes to a baking sheet. Sprinkle grated Russian cheese on top and place in the oven.
- Bake at the same temperature threshold. Leave the tortillas in the oven until the cheese is completely melted.
On a note! Mexican corn tortillas can be filled with frozen mixed vegetables, smoked meats, or meat ingredients. Only the filling should be pre-heated and brought to readiness, since the cakes are baked quickly and this time is not enough to prepare the filling.
With milk
You can make homemade corn tortillas using milk (diluted with warm water in a 1:1 ratio).
Sift 2 full cups of cornmeal into a deep bowl. Heat the water and milk a little (up to 400), add 0.5 tsp. salt and sugar, mix and pour into corn flour.
2 tbsp. l. Soften the butter and add to the dough. Knead the wet soft dough and form it into flat cakes. Fry them in vegetable or butter until golden brown.
Serve hot.
Cooking method
Prepare food. Sift the fine flour, peel and cut the onion into cubes, wash the greens and chop not very finely. Boil and measure 300 ml of water.
Add salt and soda to the sifted flour and mix with a whisk or spoon.
Pour boiling water, mix gently and cover the bowl with the dough with a towel. Leave for 20 minutes.
While the dough is rising, sauté the onion in vegetable oil for 4-5 minutes.
Add onions with butter and herbs to the dough. Mix.
Divide the dough into 6 parts and form 6 chureks. If the dough turns out to be a little liquid, you can put it on the pan with a spoon and give it the shape of a flat cake - small in diameter, to make it easier to turn over. Heat a frying pan over medium heat. Cook the flatbreads in a dry frying pan.
Delicious recipe! Pancakes with raw yeast recipe
Bake each flatbread for 3-5 minutes on each side. Turn over carefully.
Chureki flatbreads
ready for corn flour! Bon appetit!
Lenten flatbreads are usually kneaded with flour and water, but you can also add butter, herbs, and some housewives dilute them with whey. The cooking technology is not much different, the only difference is in the additives, spices and seasonings; each country has its own popular ones. Baking is prepared in the oven and in a frying pan, and it turns out equally delicious.
Sweet porridge cakes
Soak corn grits (not flour!) in cold water for 10-15 minutes. Pour ½ tbsp into a glass of cereal. milk, add 3 tbsp. l. jam or jam, 1/3 tbsp. sugar, cook corn porridge (over low heat, stirring constantly, making sure it doesn’t burn).
Add 2 tbsp to the porridge. l. butter, cool, beat in 1 egg, add 50 g of pre-washed raisins, chopped nuts, 100 g of wheat flour. Knead soft dough, form into flat cakes, fry them in vegetable oil on both sides.
Serve with sour cream, condensed milk, jam. Preparing sweet flatbreads takes about half an hour, but the result is an excellent healthy breakfast.
How to cook Lenten flatbreads?
Lenten flatbreads with filling are very popular; they are laid out on a layer and baked or mixed into the dough. Such baked goods are flavored with oil, sesame seeds, herbs, and if the option is richer, salmon, mushrooms, vegetables, and ham. When stored properly, they remain fresh for a long time and are convenient for a picnic or work snack.
- You can get delicious lean flatbreads if you add more sugar; they are good with jam and honey.
- Cook in a cast iron or non-stick frying pan.
- Knead the dough with your hands.
- Coat hot layers with butter.
Lenten flatbreads in a frying pan - recipe
A hearty and tasty option for first courses is lean flatbreads with onions in a frying pan. Cooking them this way is easier and much faster than in the oven. Green onions create bright splashes that look original. Before frying, the layers need to be pierced in several places so that they do not become deformed.
- water – 200 ml;
- flour – 350 g;
- salt – 0.5 tsp;
- green onions - 1 bunch.
- Dissolve salt in water, add flour, knead the dough.
- Set aside for 40 minutes.
- Divide into parts, roll out layers to 1-2 mm.
- Sprinkle with chopped onions and roll into a roll.
- Roll out into a flat cake up to 2 mm, divide into pieces.
- Fry lean, yeast-free flatbreads in a dry frying pan for 2-3 minutes on each side.
Lenten flatbreads in the oven without yeast
Lenten flatbreads turn out tastier in the oven; they are made not only with wheat flour, but also with corn and rye flour; you can mix different varieties in half. Be sure to sift the flour to saturate it with oxygen, then the dough will turn out tender and airy. It is recommended to buy premium flour; second-grade flour gives baked goods an unpleasant taste.
- water – 100 ml;
- flour – 350 g;
- salt – 0.5 tsp;
- soda – 0.5 tsp;
- vegetable oil – 1 tbsp. l.;
- vinegar – 1 tsp.
- Dissolve salt in warm water.
- Quench the soda with vinegar and add.
- Add butter and flour, knead the dough.
- Leave for 20 minutes, then divide into parts.
- Form into flat cakes and place in pan.
- Bake for 20-30 minutes.
Yeast Lenten Flatbreads
Yeast products are more fluffy and beautiful; the world-famous recipe for lean flatbreads in the oven is Italian focaccia. This is a flat bread flavored with olive oil and spices; it is prepared with tomatoes, olives, garlic, onions or cheese. It is recommended to store it in a cloth bag, then the baked goods will remain fresh for several days.
- water – 250 ml;
- flour – 350 g;
- olive oil – 1 tbsp. l.;
- salt – 0.5 tsp;
- dry yeast – 10 g;
- garlic – 2-3 cloves;
- sugar – 2 tsp.
- Sift flour, mix with salt and sugar.
- Dissolve yeast in warm water.
- Pour in the flour mixture and knead the dough.
- Let rise for 30 minutes.
- Grease the mold and distribute the dough.
- Leave for 15 minutes to rise.
- Grease with oil, sprinkle with salt and crushed garlic.
- Lenten flatbreads are baked for 20 minutes.
Lenten potato cakes
Lenten flatbreads with potatoes are an excellent addition to barbecue or vegetable dishes; they cook very quickly in a frying pan. For splendor, it is recommended to add soda or baking powder; you can diversify the taste with herbs, fried onions, and tomatoes. Thin flatbreads make it easy to wrap vegetables or salads.
- flour – 50 g;
- potatoes – 4 pcs.;
- salt – 0.25 tsp;
- Provençal herbs - to taste;
- ground pepper - 0.25 tsp;
- oil – 3 tbsp. l.
- Sift the flour, boil the potatoes, mash.
- Mix with flour and form into balls.
- Roll in flour, roll into a layer.
- Fry the lean potato cakes on both sides for a couple of minutes.
Delicious recipe! Chicken brawn in a bottle recipe
Lenten flatbreads with herbs
A profitable summer option is lean scones with spinach. You can add any greens, the more the better: onions, parsley, dill, cilantro, sorrel. You need to knead the dough for a long time, then let it rest for half an hour. To prevent it from weathering, you need to lubricate it with oil and put it in a plastic bag. They remain juicy and fresh for a long time.
- flour – 450 g;
- water – 100 ml;
- vegetable oil – 100 ml;
- salt – 1 tsp;
- dill – 1 bunch;
- spinach – 1 bunch;
- garlic – 2 cloves.
- Dissolve oil and salt in water.
- Add sifted flour and knead the dough.
- Let it brew for half an hour.
- Finely chop the greens and fry for a couple of minutes.
- Add crushed garlic, stir, cool.
- Divide the dough into parts and roll out.
- Place the filling and cover with the second layer.
- Seal the edges and place in the mold.
- Fry for a couple of minutes on each side.
Lenten oatcakes
A dietary option is lean oatmeal cakes, fried more often than usual in a dry frying pan. To prevent the dough from burning, the frying pan is very hot. If you did not put oil in the dough, then you need to grease the frying pan. You can buy oatmeal or make it yourself by grinding large flakes in a coffee grinder.
- flour – 100 g;
- oatmeal – 1 tbsp.;
- kefir – 1 tbsp.;
- salt – 0.5 tsp;
- coriander – 0.5 tsp;
- bran – 1 tbsp. l.;
- flax seed – 1 tsp.
- Grind the flakes and pour in kefir for 15 minutes.
- Add oil, salt, flour, ground bran, flax seeds, spices.
- Knead the dough, roll it out.
- Cut out the cakes using a saucer.
- Fry lean oatcakes, covered, for 2 minutes on each side.
Lenten flatbreads in brine in the oven
A very old recipe is Lenten flatbreads in brine; they are also called monastic flatbreads, since they were often prepared during Lent in monasteries and churches. Knead the dough with flour, cumin and oil; you can use any brine. Cucumber is more popular, but it works just as well with tomato; the light spicy taste is retained.
- flour – 1.5 tbsp;
- brine – 0.5 tbsp;
- sugar – 1 tbsp. l.;
- soda – 1 tsp;
- cumin – 1 tsp;
- vegetable oil – 3 tbsp. l.
- Extinguish soda in brine.
- Add sugar, butter, spices, salt.
- Knead the dough and form into flat cakes.
- Fry on both sides.
Lenten rye flatbreads - recipe
Since ancient times, Russians have respected rye bread on the table; its taste varied depending on the flour. The seeded variety was used for baking because it rose well, but this variety is less healthy. The best lean rye cakes have always been made from wallpaper flour; it is made from whole rye grains, which retain all the vitamins. You need to prepare a rosehip decoction in advance; for this, pour 3 tbsp. spoons of berries with a glass of boiling water, leave for a day in a thermos.
- rye flour – 2 tbsp;
- rosehip decoction – 1 tbsp.;
- honey - 2 tbsp. l.;
- vegetable oil – 2 tbsp. l.;
- lemon juice – 1 tbsp. l.;
- salt – 0.5 tsp;
- cumin – 1 tbsp. l.;
- coriander – 1 tbsp. l.;
- soda – 0.5 tsp.
- Mix flour, salt, cumin, soda, spices.
- Add lemon juice, oil, honey to the broth.
- Dilute the flour, knead the dough.
- Form into flat cakes and place in pan.
- Bake for 15 minutes.
Meatless cornmeal tortillas
Lenten corn cakes are very popular in Georgia; they are called “mchadi”. They are served like bread for all dishes, only made into round shapes. Of several varieties of corn for baking, choose white. Once baked in a ketsi - a frying pan made of red clay and stone, modern housewives cook in ordinary cast iron ones.
- corn flour – 2 tbsp;
- salt – 1 tsp;
- water – 1 tbsp.;
- oil – 2 tbsp. l.
- Mix flour, salt, pour in a glass of boiling water.
- Stir with a spoon, and while hot, divide the dough into portions.
- Make round Lenten flatbreads.
- Fry for 3-4 minutes on each side.
Delicious recipe! Zucchini with cilantro for the winter
Lenten flatbreads with cabbage
You can make flatbreads in 2 ways. If you need larger ones, then separate a large piece and roll it out. When small ones are formed, pieces are torn off from the bun, rolled into a ball and flattened between the palms. Lenten dough for flatbreads can be kneaded with sauerkraut, which is fried; it tastes better in butter.
- flour – 350 g;
- water – 200 ml;
- salt – 1 tsp;
- sugar – 1 tsp;
- cabbage – 150 g;
- dry yeast – 5 g;
- oil – 50 ml.
- Mix sugar and yeast, dilute with warm water.
- Add 5 teaspoons of flour.
- Leave for 15 minutes.
- Add salt and the rest of the flour.
- Knead the dough and leave for 20 minutes.
- Divide into balls, roll out, grease with oil.
- Wash the cabbage and fry.
- Place the filling and wrap it in a roll.
- Leave for 10 minutes, roll out.
- Pierce in 2-3 places, grease with oil.
- Bake for 20 minutes.
