Scalded flatbreads with cheese and herbs
Description
The pastries are simple and quick to make. This is a very tasty and reliable recipe for stuffed flatbreads, perfect for an outdoor picnic with meat (shashlik), as well as with vegetables, fish, beer, wine, or simply as a snack on their own. The given amount of ingredients makes 2-3 flatbreads, depending on the desired size. You can use any herbs you have on hand. The cheese can also be chosen to your taste or replaced with cottage cheese. The flatbreads turn out fragrant and golden, with thin, delicious dough. They are very easy to make, suitable even for everyday baking. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Combine the flour and salt. It is best to start with about 150–200 grams of flour, then add the rest in portions.
- 3
Step 3
Pour in boiling water.
- 4
Step 4
Mix everything vigorously with a spoon.
- 5
Step 5
Then, gradually adding the remaining flour in portions, knead an elastic dough. Shape it into a ball, cover the bowl with a towel, and let it rest for 20 minutes.
- 6
Step 6
Grate the cheese on the coarse side of a grater and mix with finely chopped fresh herbs. You can use any herbs you like.
- 7
Step 7
Divide the dough into 2–3 parts. Knead each part by hand once more and shape it into a ball.
- 8
Step 8
Roll out each piece of dough into a flat disk. Place the filling in the center.
- 9
Step 9
Lift the edges of the dough over the filling and seal them well.
- 10
Step 10
Then turn it over, gently press the dough with the filling using your palm, and roll it out carefully so the dough does not tear. If bubbles form, you can pierce them with a toothpick to release the air. The thinner you can roll it, the better.
- 11
Step 11
Fry the flatbreads in a well-heated skillet with vegetable oil over medium heat, flipping once, until golden brown on both sides.
- 12
Step 12
The cheese-and-herb choux flatbreads are ready. They’re very good hot, but they’ll still be nice once they’ve cooled.