Fried Cheese-Stuffed Kefir Flatbreads
Golden, puffy, soft, and fragrant flatbreads! This recipe is a keeper — plenty of us love flatbreads with tea or coffee, or use them in place of bread. These are especially good because the dough is made with kefir, which keeps them wonderfully tender and fluffy.
Cooking method
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Step 1:
Take a deep bowl, pour in the kefir, and add the vegetable oil. Whisk them together until smooth. Add a little salt and sugar and mix everything thoroughly so there's no oily film on the surface.
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Step 2:
Next, sift the flour into the same bowl.
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Step 3:
Now add the baking powder and start mixing the dough, first with a spoon and then with your hands, until it stops sticking to your fingers and turns soft yet elastic. Cover the bowl with a towel or plastic wrap and let the dough rest for a while.
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Step 4:
Grate the hard cheese on the fine side of a box grater. In another clean bowl, combine the grated cheese with the egg. If you like, add a little ground black pepper and salt (if the cheese isn't very salty).
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Step 5:
Take the rested dough and divide it into 8 equal portions. Roll each piece into a small ball. Set the balls on a floured board and cover them with a towel and plastic wrap so the dough doesn't dry out.
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Step 6:
Take one ball and roll it into a thin round. Put a tablespoon of the cheese filling in the center.
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Step 7:
Pinch the edges of the dough together over the top so the filling is sealed inside. Do the same with the rest of the dough balls.
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Step 8:
Dust the filled pieces lightly with flour and roll them out with a rolling pin into flatbreads.
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Step 9:
Once the flatbreads are shaped, take a heavy-bottomed skillet, brush it lightly with vegetable oil, and set it over medium heat. Add the flatbreads and fry them on both sides until golden.
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Step 10:
Brush the finished flatbreads with a little butter and serve them right away, while they're warm. They're wonderful with sour cream or a sour cream–garlic sauce, which offsets the salty cheese and makes them taste even more tender.
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
