Pan & Wok
Tortas fritas – fried flatbreads
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Simple dough flatbreads with a crispy edge.
Timing
- Preparation: 20 min.
- Cooking/baking: approx. 20-30 minutes with two flat cakes per batch
- Rest/cooling: 20 minutes dough rest
Estimated nutrition
per piece · Calculated for 10 pieces.
- Energy
- ≈ 200 kcal
- Protein
- ≈ 3.7 g
- Carbohydrates
- ≈ 25.1 g
- Fat
- ≈ 8.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 180–235 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 350 g wheat flour · ≈ 350 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 45 g lard or butter · ≈ 45 g · Assumed quantity / reference product
Schweinefett/Schweineschmalz (Q860000) - 160 ml lukewarm water · ≈ 160 g · Assumed quantity / reference product
Trinkwasser (N110000) - about 700 ml frying oil · ≈ 40 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 20–80 g
Not included in the base calculation
- 6g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp baking powder optional · Optional ingredient or inedible equipment
- 40 g sugar optional for sprinkling · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g wheat flour
- 45 g lard or butter
- 160 ml lukewarm water
- 6g salt
- 1 tsp baking powder optional
- about 700 ml frying oil
- 40 g sugar optional for sprinkling
Instructions
- Mix flour, salt and optional baking powder; Work in soft lard and add 160 ml water.
- Knead into a smooth dough for about 5 minutes and let it rest, covered, for 20 minutes.
- Divide the dough into ten pieces, roll each thinly out to 12-14 cm and make an opening in the middle.
- Heat oil in a high pot to 170-175°C. Depending on the size of the pot, fry a maximum of two flatbreads at the same time for 2-3 minutes per side until golden brown.
- Drain on a rack and lightly sugar if desired. Serve fresh.
Tips
- The opening in the middle makes it easier to bake evenly.
- Food safety: Fill the frying vessel no more than halfway with oil.
- Technology: Germany: Butter instead of lard for our own home version; Neutral-tasting rapeseed oil for deep-frying.
