Very simple cheesy flatbreads
Description
A great way to use up all the leftover cheese scraps. The more varieties of cheese, the tastier it will be. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
In a convenient bowl, mix the kefir with the egg, salt, sugar, and some of the grated cheese. I added about 100 grams. Also add a spoon or two of chopped herbs.
- 2
Step 2
Add the flour sifted with baking soda.
- 3
Step 3
Knead a soft, pliable dough; you might need a little more flour.
- 4
Step 4
Roll the dough into a ball and cover it with a bowl; let it rest for about 15 minutes.
- 5
Step 5
Meanwhile, grate the cheese for the filling. Feel free to use 2-3-4 types—it will only taste better! I used Dutch cheese, Adyghe cheese, a bit of Gouda, and processed feta. Add chopped fresh herbs to the cheese. Use herbs according to your taste, but make sure to dry them well before chopping. I used dill, green onion, a little parsley, and mint. Mix well; the filling is ready.
- 6
Step 6
Cut off pieces of dough the size of a medium egg from the main dough ball. Keep the remaining dough covered with a lid.
- 7
Step 7
Roll out each piece into a thin round. Place a small amount of filling in the center, then gather the edges of the dough toward the center, pinching them together to form a knot.
- 8
Step 8
Seal well and roll out again into a pancake the size of the pan.
- 9
Step 9
Fry the flatbreads on a well-heated skillet with a small amount of oil, flipping them over. The flatbreads will first puff up, then gradually deflate. Here's a tip: it's better to fry these flatbreads on a skillet without a non-stick coating, as they will cook faster and become browner.
- 10
Step 10
Place the finished flatbreads on a rack or paper towel if there was a lot of oil used during frying.
- 11
Step 11
Serve immediately, hot, straight from the heat! Very delicious!