Bakery products

Yeast cakes in a pan

Ingredients for making yeast cakes in a pan

  1. Purified water 250 milliliters
  2. Wheat flour 500 grams per dough and 50 for rolling
  3. Granular dry yeast 1 tablespoon (with slide)
  4. Sugar 1/2 tablespoon
  5. Rock salt (large) 1/2 tablespoon
  6. Vegetable oil 3 tablespoons (per dough)
  7. Butter to taste (for lubrication)
  • Main ingredients Flour, Sugar
  • Serving 1 serving
  • World Cuisine


Measuring cup, kitchen scale, tablespoon, stove, stewpan, dishcloth, fine mesh strainer, deep bowl, rolling pin, kitchen knife, frying pan, large flat dish, portioned plate.

Cooking yeast cakes in a pan:

Step 1: prepare the dough.

So, if you have all the necessary products, then you can start cooking. First, pour the desired amount of purified water into the stewpan and put it on medium heat. Warm it up to 36-38 degrees Celsius, so that it becomes just warm and you can safely lower your fingers into it, without fear of getting a burn. As soon as the liquid reaches the desired temperature, pour it into a deep bowl. Pour sugar, salt, granular yeast there and pour in vegetable oil. Mix everything with a tablespoon, cover the dough with a kitchen towel and put in a warm place on 12-15 minutesto get up.

Step 2: prepare and infuse the dough.

As soon as the yeast blooms in a fluffy hat, shake them again and with the help of a sieve with a fine mesh, we begin to sift wheat flour, preferably of the highest grade, into the resulting mass. We act gradually, at the same time kneading the dough with a spoon, when this kitchen appliance ceases to help, we continue the process on the countertop until the semi-finished flour product acquires a more dense, elastic, soft and non-sticky structure.

Then we roll it into a ball, send it back to the bowl, cover it with the same towel and put it in a warm place, for example, near the included stove, on 1 hour.

Step 3: form the yeast cakes in the pan.

After the required time has elapsed, we crush the countertop with a thin layer of flour, spread the dough several times larger on it, knead it slightly with your hands and divide it with a kitchen knife 2-3 equal parts.

After that, each of them in turn is rolled into a bundle with an approximate diameter 4-5 centimeters and cut them across in portions wide 2-2.5 centimeters.

Then, using a rolling pin, roll each piece into a circle thick 2-3 mm and proceed to the next, almost final step.

Step 4: fry the yeast cakes in a pan.

We put a dry frying pan on medium heat and give it the opportunity to heat up well. After about 3-4 minutes, or when a slight smoke rises above the surface of the hot dishes, we send one or two flat cakes there, having first shaken off excess flour from them, if this is not done, they may burn up!

We fry the flour products until fully cooked on both sides, for 1.5-2 minutes on each side or simply brown to the desired brown, beige or golden color.

Then we shift the resulting kruglyash to a large flat dish and immediately grease them with a thin layer of butter, although you can without it, but it tastes better. In the same way, we make the remaining cakes until the dough is over, and go and taste it!

Step 5: Serve the yeast cakes in a pan.

Yeast cakes in a pan are served immediately after cooking, hot or warm, as an alternative to bread. Their taste, aroma, as well as the porous structure are somewhat reminiscent of homemade pita bread. You can serve this miracle with any first or second hot or cold dishes, salads, snacks and just with sauces, but it’s most delicious to savor tortillas with meat. Cook with pleasure and enjoy!
Enjoy your meal!

Recipe Tips:

- if desired, you can add a little dried herbs and spices to the dough, which are often used when baking different types of bread: nutmeg, caraway seeds, cinnamon, cardamom, ginger, and these are just a few options;

- any pan with a thick bottom, for example, cast-iron, teflon or ceramic, is suitable for frying cakes;

- After cooling, yeast cakes should be stored in a tightly closed plastic bag at room temperature, and preferably heated in a microwave oven.