Bakery products

Pan of yeast dough in a pan

Ingredients for making yeast dough flat cakes in a pan

  1. Water 450 milliliters
  2. Wheat flour about 800 grams
  3. Olive oil 30 milliliters
  4. Fresh yeast 25 grams
  5. Sugar 1 tablespoon
  6. Salt 1 tablespoon
  • Main ingredients
  • Serving 6 servings


Frying pan, rolling pin, deep plate - 2 pieces, strainer, dish towel, fork, spatula, wooden spoon.

Preparation of yeast dough cakes in a pan:

Step 1: prepare the sourdough.

First heat the water, but just do not boil. It should be at such a temperature that you can calmly lower and hold your finger in it.
While the water is warming, grind sugar with fresh yeast with a wooden spoon.
Pour in 200 milliliters warm water into yeast with sugar and mix thoroughly, pour here 150 grams wheat flour. Mix until smooth. Cover the plate with a kitchen towel and let the sourdough stand for 10-15 minutes.
Dissolve the salt in the remaining warm water.

Step 2: knead the dough.

Sift into a free plate 500 grams flour. As a rule, it is difficult to predict in advance how much flour is needed in order for the dough to get the right consistency, so do not try to use it all at once, knead gradually.
Make a dimple in the middle of the flour and pour a little leaven there, a little warm water with salt and a little oil. Start kneading the dough, first with a wooden spoon. Add fermentation, oil and warm water as needed until you pour everything.
So, gradually kneading, you will get cool dough. Pour the rest of the flour onto the countertop, transfer the dough to the same place and continue to knead it with your hands until you get a sufficiently strong and elastic mass.
Return the finished dough back to the plate, cover with a kitchen towel and leave to rise 45 minutes or at 1 hour. The mass should double.
Divide the finished dough into 5-6 parts (depending on the size of your pan). For example, in a pan with a diameter 24 centimeters it turns out 6 cakes.
Then you can either immediately roll all the cakes and just then fry them one by one, or do it all at the same time. It depends on how quickly you roll out one cake, because before you put it on the pan, the dough should be allowed to be upset for 5-6 minutes. Otherwise, your cakes will come out not so magnificent.
Prick each cake with a fork over the entire area.

Step 3: form and fry the yeast dough cakes in a pan.

Fry the cakes in a dry and well-heated pan with a non-stick coating. Cook over medium heat until golden brown on both sides.

The time for frying is usually enough from 2 to 3 minutes from each side. If the cake started to burn earlier, this is an occasion to reduce the fire.

After frying, cover the cakes with a kitchen towel, unless you intend to serve them immediately.

Step 4: serve the yeast dough cakes.

It’s so simple and easy to make fragrant yeast dough cakes right in your kitchen. Serve them instead of bread, with hot dishes or as the basis for a sandwich. Tortillas turn out to be very tasty, so you then think ten times more about what is better: buy bread in the store or quickly bake the cakes yourself.
Enjoy your meal!

Recipe Tips:

- Some housewives immediately after cooking grease the hot cakes with butter to make the crust softer.