Cheesy Herb Flatbreads in a Skillet

Pour room-temperature milk into a deep bowl. Add the salt, paprika, ground pepper blend, vegetable oil, and eggs. Whisk until smooth.

Add all the sifted flour at once and whisk until you have a smooth, lump-free batter similar to pancake batter.

Finely chop the green onions and dill, and add them to the batter. Mix well.

Coarsely grate the cheese and mix the varieties together.

Preheat a crepe pan over medium heat, grease it lightly with vegetable oil, and pour in a small amount of batter (just like making crepes). Spread the batter across the entire surface of the pan and wait until the top sets and the bottom turns golden brown.

Flip the flatbread and immediately sprinkle a handful of grated cheese onto one half, then fold the other half over to cover it.

Cook on both sides until the cheese melts and the flatbread is nicely browned, then remove it from the skillet.