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Miracle with cottage cheese

Chudu with Cottage Cheese

Made from everyday ingredients — quick, easy, and so tasty! Chudu is a traditional Dagestani flatbread: unleavened dough with a filling, folded and sealed. With just a handful of ingredients you get hearty, thin, stuffed flatbreads. They're cooked in a dry skillet with no oil, then brushed with butter once done.

katushafin

Recipe author

Composition / ingredients

Servings:

Flour

Water

125

Vegetable oil

Salt

Cottage cheese

250

Greenery

250

Baking soda

0.5

Salt

Butter

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 8 g

Fats 34 % 14 g

Carbohydrates 46 % 19 g

230 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

Ready to make chudu with cottage cheese? Gather your ingredients. Sift the flour first. Use plenty of greens — any kind works: cilantro, spinach, sorrel, nettle, whatever you have. I only had dill and parsley. If your greens have a strong flavor, use a little less. Choose good-quality cottage cheese with no additives — the richer it is, the tastier the flatbreads.
Step 2:

Make the dough. Put the flour in a bowl. Add the salt, oil, and water, and knead the dough. I start by stirring in the bowl with a spoon, then finish kneading on the counter. You may need a different amount of flour, so go by the feel of the dough.
Step 3:

Knead the dough until it's smooth and even — I also like to slap it against the counter a few times.
Step 4:

Now let the dough rest for at least 20 minutes. During this time the flour absorbs all the water and develops gluten, which makes the dough easy to work with. Put it in a bowl, dust with flour, and cover with a towel — or wrap it in plastic and leave it right on the counter.
Step 5:

While the dough rests, make the filling. Put the cottage cheese in a bowl and mash it with a potato masher.
Step 6:

Rinse the greens well, dry them, and finely chop.
Step 7:

Add the greens, baking soda, and salt to the cottage cheese and mix. The filling is ready.
Step 8:

By now the dough is ready to work with, too. Divide it into balls about the size of a ping-pong ball.
Step 9:

Roll each ball into a circle about 1/8 inch (2–3 mm) thick. I roll on a flour-dusted board; instead of flour, you can lightly oil the surface.
Step 10:

Spread a heaping teaspoon of filling over one half of the circle in a thin layer, leaving about half an inch clear at the edge.
Step 11:

Fold the other half of the dough over the filling. Crimp the edges with a fork, as shown in the photo.
Step 12:

I recommend shaping all the flatbreads before you start cooking them.
Step 13:

Heat a skillet well over medium heat. Cook two flatbreads at a time in the dry skillet — no oil!
Step 14:

When one side starts to brown, flip to the other. Chudu cook quickly — about two minutes per side is enough.
Step 15:

While the flatbreads are still hot, put them on a plate and brush them generously with butter. Serve right away, hot and buttery. Enjoy!

Chudu fillings are most often savory — potato, meat, pumpkin, greens, cheese, and, as in this recipe, cottage cheese.
To make chudu with meat, use ground meat with onion as the filling and increase the cooking time. For a potato filling, boil the potatoes and mash them into a thick, smooth purée; you can add grated cheese.
Be prepared to need more or less flour than the recipe calls for. Go by the texture of the dough rather than an exact amount.
It's important to sift the flour to aerate it, so the flatbreads come out light and rise well as they cook.
For cooking, use filtered or bottled water with a neutral taste. Tap water can give the dish an off flavor.