Parlenka (Bulgarian Pan Baked Flatbread)
Thick, soft flatbreads cooked in a dry frying pan, with a lovely chew. Good for dipping, wrapping or mopping up soup.
- Time1 hr 20
- LevelEasy
- Costabout £0.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 356kcal
- 62.5gcarbs
- 1.5gof which sugars
- 8.2gfat
- 2.3gsaturates
- 8.4gprotein
- 2.5gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt in a bowl. Add the warm water and oil and stir to a soft dough.
- 2
Knead on a floured surface for 8 minutes until smooth and elastic. Put it in an oiled bowl, cover and leave for 1 hour until doubled.
60 min - 3
Divide into 6 balls. Roll or pat each out to a round about 1 cm thick and 18 cm across. Rest on the worktop for 5 minutes.
5 min - 4
Heat a heavy frying pan over a medium heat and rub with a little oil. Cook one flatbread at a time for 3 minutes on the first side until puffed and speckled brown.
3 min - 5
Flip and cook for 2 to 3 minutes more until cooked through. Wrap in a clean tea towel to keep them soft while you cook the rest.
2 min 30 s - 6
Serve warm, the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
