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Chechen Chepalgash — Cottage Cheese Flatbreads in Butter

Soft, tender flatbreads filled with lightly salted cottage cheese. Once you brush them with butter, they turn out incredibly soft and delicate — a real pleasure to eat. So good!

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Chechen chepalgash in butter with cottage cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 9 g
Fats 34 % 15 g
Carbohydrates 45 % 20 g
244 kcal
GI: 5 / 0 / 95

Cooking method

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    1. Sift the flour into a large bowl, make a well in the center, and add 1 tsp of salt. 2. Stir 1 heaping tsp of baking soda into the warm kefir. 3. Pour it into the flour and knead a soft dough by hand. 4. Cover the dough with a towel and let it rest for 20–30 minutes. 5. Now the filling: mash the cottage cheese (unsalted or lightly salted — if it's salty, cover it with warm boiled water, let it sit for an hour or more, then squeeze it out), then mix in the eggs, salt to taste, and chopped green onions (the more onion, the tastier the filling). 6. Divide the dough into small balls — 10 to 12 of them. 7. Flatten each to about 1/2 inch thick. 8. Place about 2 1/2 tablespoons of filling in the center. 9. Pinch the edges together over the filling into a knot, so you have a ball with the filling sealed inside. 10. Take a ball and roll it out with a rolling pin (if the dough tears, no worries), set it on a dry, preheated skillet, and cover it right away with a lid. 11. Keep the heat at medium. Cook each flatbread 2–2 1/2 minutes on the first side, remove the lid, flip it over, and cook the other side 2–2 1/2 minutes, this time uncovered. 12. Stack the cooked flatbreads on a plate and cover with a towel, or keep them in a covered pot. 13. When the last one is done, wash the skillet, add water, and heat it until hot. Dip each flatbread in the hot water on both sides. 14. Then lay it on a tray brushed with melted butter, and brush the flatbread itself with 2–3 tablespoons of melted butter. Do the same with all of them. 15. Cut the finished flatbreads into wedges.

Caloric content of the products possible in the composition of the dish

  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Cottage cheese 'vitalinia' - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  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
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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