These golden, pan-fried kefir flatbreads are stuffed with a rich, savory filling of boiled eggs, cheese, and green onions. Soft, airy dough made with kefir or yogurt creates the perfect texture—lightly crisp on the outside, warm and tender on the inside. Ideal for breakfast, lunch, or an afternoon snack, these flatbreads are easy to make and full of comforting flavor.
Preparation Time: 30 minutes
Rest Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 10 minutes
Yield: Makes 6–8 flatbreads
Cuisine: Eastern European / Homemade Comfort Food
Ingredients
For the Dough (Version 1 – Basic):
200 ml kefir or plain yogurt
1 egg
3 tbsp sugar
1 tsp salt
3 tbsp vegetable oil
1 tsp baking powder
400–450 g flour, added in parts
For the Dough (Version 2 – Less Sweet, for savory):
400 ml kefir or yogurt
1 egg
0.5 tsp salt
1 tsp sugar
350 g flour (approximate, add more if needed)
1 tsp baking soda
For the Filling:
2 boiled eggs, finely chopped
80 g cheese (any kind, grated—cheddar, mozzarella, or feta work well)
1 bunch green onions, finely sliced
Optional: A pinch of black pepper or chili flakes for spice
For Frying:
Vegetable oil for pan-frying
Instructions
Step 1: Prepare the Dough
In a large bowl, combine kefir or yogurt with the egg, sugar, salt, and oil. Whisk well until smooth. Add baking powder or baking soda and begin adding flour gradually, mixing continuously. Once the dough becomes soft but no longer sticky, transfer to a lightly floured surface and knead gently for a couple of minutes. Cover with a cloth or plastic wrap and let it rest for 20 minutes.
Step 2: Make the Filling
While the dough is resting, prepare the filling. In a bowl, mix the chopped boiled eggs, grated cheese, and green onions. Season lightly if desired. The filling should be moist but not watery.
Step 3: Divide and Roll
After the dough has rested, divide it into 6–8 equal portions, depending on the size you want. Roll each piece into a ball, then flatten gently into a round disc about 10–12 cm wide. Place a generous spoonful of filling in the center, then bring the edges together, pinching them to seal. Gently flatten again into a round patty with your hands or a rolling pin.
Step 4: Fry the Flatbreads
Heat vegetable oil in a nonstick skillet over medium heat. Once hot, place one or two flatbreads into the pan (depending on pan size). Fry for 3–4 minutes per side or until golden brown and crisp. Adjust heat if browning too quickly. Repeat for all flatbreads, adding oil as needed.
Step 5: Serve
Drain on paper towels and serve warm. These flatbreads are perfect on their own or with a side of sour cream, yogurt dip, or a fresh salad.
Nutritional Information (Per Flatbread)
Calories: 280 kcal
Protein: 10 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 2 g
Sugar: 3 g
Sodium: Moderate
Cholesterol: 55 mg
Origins and Popularity
Savory flatbreads filled with egg and cheese are common across Eastern Europe and Central Asia, where kefir or yogurt-based doughs are used to create pillowy, pan-fried breads. These recipes are often passed down through generations and are a staple of home kitchens for their simplicity and versatility. In this variation, boiled eggs and scallions add richness and freshness, while melted cheese binds everything together.
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