Flatbreads with sour milk, cottage cheese, and herbs
Description
Perfectly pairs with tea and coffee. These flatbreads or stuffed buns can be made using kefir, sour milk, or ryazhenka. The dough is somewhat similar to that used for chebureki. For the filling, use cottage cheese of any fat content and fresh herbs to taste—I used dill. The filling can be customized as desired. The flatbreads are delicious both warm and cooled. Serve them with a sour cream sauce mixed with pressed garlic and fresh herbs. They taste great with tomatoes, tomato juice, tea, or coffee. These flatbreads make a great dish for breakfast, lunch, or afternoon snack, and are also budget-friendly and quick to prepare. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the required ingredients. One egg will go into the dough, the second into the filling.
- 2
Step 2
First, prepare the dough. Pour a couple of cups of flour onto the table, make a well in the center, and pour in the sour milk and beaten egg. Add a pinch of salt and baking soda. Begin kneading the dough, gradually incorporating the remaining flour (as much as needed). Keep kneading until the dough no longer sticks to your hands.
- 3
Step 3
Cover the dough with a towel and let it sit for 15-30 minutes at room temperature.
- 4
Step 4
Finely chop the dill, mix with the cottage cheese and the second raw egg. Add salt to taste.
- 5
Step 5
Divide the dough into small balls the size of a ping pong ball. Dust the table with flour and roll out each ball into a very thin pancake.
- 6
Step 6
Place the filling on half of the crepe.
- 7
Step 7
Cover the filling with the second half, press first with your hands to remove air, then roll gently with a rolling pin, starting from the filling and moving toward the edges of the dough.
- 8
Step 8
Trim the uneven edges with a special knife or a regular one. You can press the edges with a fork to secure them.
- 9
Step 9
Heat a frying pan with vegetable oil, and fry over medium heat until a golden crust forms.
- 10
Step 10
Flip it over — then reduce the heat and cook the second side with the lid on. You can also cook without the lid.
- 11
Step 11
Place the finished flatbreads on a paper towel to absorb excess oil.
- 12
Step 12
The photo shows how thin and flaky the dough turned out to be.
- 13
Step 13
Remove from the oven and serve warm or cooled.