Pan-Fried Herb Bread: Soft, Savoury & Ready in Minutes

What Makes Pan-Fried Herb Bread Special?

Across many cultures, skillet and pan-cooked breads have long been popular because they require fewer tools and can be prepared quickly, making them practical for home kitchens. This version stands out with the addition of cottage cheese, which creates a wonderfully rich, moist dough, while grated cheese adds an extra layer of savoury flavour. Pan-cooked breads have a particular charm—many variations from around the world were created before modern ovens became common in households, and today these recipes remain beloved because they are simple, affordable, and endlessly easy to customise.

Ingredients

Milk – 300 ml (10.1 oz)
Salt – 1 tsp
Eggs – 2
Cottage cheese – 100g
Grated cheese (e.g., Parmesan, Pecorino, or a hard cheese of your choice) – 100g
Fresh dill + parsley – 40g (total weight, chopped)
All-purpose flour – 500g (4 cups)
Baking powder – 10g
Oil, for frying

Method

Pour the milk into a large mixing bowl and add the eggs and salt. Whisk together until well combined and smooth.
Stir in the cottage cheese, grated cheese, and the finely chopped dill and parsley. Mix until the herbs and cheeses are evenly distributed throughout the liquid.
Add the flour and baking powder to the bowl, stirring with a wooden spoon or spatula until the ingredients begin to come together into a soft dough. Transfer to a lightly floured surface and knead gently for a few minutes until the dough is smooth and elastic—take care not to add too much extra flour, as a softer dough yields a better texture after frying. Cover the dough and let it rest for 15 minutes, which allows the ingredients to combine properly and makes shaping easier.
After resting, divide the dough into smaller, evenly sized portions. Roll each portion into a ball, then flatten gently into a small round cake shape.
Using a sharp knife, make three shallow cuts on the surface of each piece—this helps the bread cook evenly and gives it a traditional, rustic appearance.
Heat a generous amount of oil in a large, heavy-bottomed frying pan over a medium heat. Carefully place the shaped dough portions into the hot oil, working in batches to avoid overcrowding. Fry for 3–4 minutes per side, or until each piece is deep golden brown and cooked through. Remove from the oil and drain on kitchen paper.
Serve warm, and enjoy the soft, herby, savoury goodness.