Pan-Fried Cottage Cheese Flatbreads
Tasty, soft flatbreads with a savory cottage cheese filling! Stuffed flatbreads are a staple in many cuisines, each with its own tricks and signature fillings. Cottage cheese versions are baked and fried in Moldova, Ossetia, and Dagestan — and today these flatbreads are made all over the world.
Cooking method
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Step 1:
Gather the ingredients from the list. The dough is made with kefir, and it's fine if it's not perfectly fresh — slightly soured kefir actually makes for better dough.
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Step 2:
The kefir should be warm, so take it out of the fridge a couple of hours ahead, or warm it slightly. Add the baking soda and salt to the kefir and stir — this speeds up the reaction. Bubbles rising to the surface tell you it's working.
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Step 3:
Add the sifted wheat flour to the liquid a little at a time, stirring as you go. Don't dump it all in at once, or the dough turns dense and the flatbreads come out tough.
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Step 4:
The dough comes out sticky and soft. There's no need to knead it long by hand — just bring it together into a ball. Cover the bowl with a towel and let it rest for 20 minutes.
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Step 5:
Meanwhile, make the filling. Use cottage cheese that's natural, full-fat, and fresh. Push it through a sieve or blitz it in a blender so it's smooth — large curds keep you from rolling the stuffed flatbread thin and can tear the dough.
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Step 6:
The filling usually calls for fresh green onion, dill, and parsley, but you can adjust the herb mix to taste. In winter, frozen herbs work just as well and won't change the flavor. Wash the herbs and chop them finely with a knife.
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Step 7:
In a bowl, combine the cottage cheese with the herbs, add salt and black pepper to taste, and mix into a smooth filling. Divide it into 4 equal portions, one per flatbread.
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Step 8:
Divide the rested dough into 4 equal pieces.
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Step 9:
Roll each piece into a thin round. Place one portion of the cottage cheese filling in the center.
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Step 10:
Pinch the edges of the dough together to seal the filling inside, flatten the ball, and dust it with flour on both sides.
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Step 11:
Then roll it out with a rolling pin into a thin flatbread.
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Step 12:
In a dry skillet, fry the flatbread for 3 minutes per side over medium heat, cooking until golden. If it starts to puff up, poke it a few times with a fork. Cover the pan with a lid so the filling heats through.
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Step 13:
Take the flatbreads off the pan and immediately brush both sides with butter — this makes them soft and tender. Enjoy!
Caloric content of the products possible in the composition of the dish
- Cottage cheese, 40% fat - 466 kcal/100g
- Cottage cheese, 20% fat - 233 kcal/100g
- Cottage cheese, 18% fat - 226 kcal/100g
- Cottage cheese, 10% fat - 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
- Vitalinia cottage cheese - 64 kcal/100g
- Danone 'morning' cottage cheese, no sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Ground black pepper - 255 kcal/100g
- Full-fat kefir - 62 kcal/100g
- Kefir, 1% fat - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- 'Doctor Bifi' kefir, 1.8% fat - 45 kcal/100g
- Kefir, 2.5% fat - 53 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted country butter - 661 kcal/100g
- Salted country butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Frozen packaged soup herbs - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- Baking soda - 0 kcal/100g
