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Miracle with greens

Chudu — Herb-Stuffed Flatbreads

Delicious, savory, and packed with flavor — great any day of the week! Chudu are thin flatbreads with a juicy filling. They round out a bowl of soup or a main course beautifully, and you can serve them in place of bread or on their own. They're just as good cold as they are hot.

Anna Slavina

Recipe author

Composition / ingredients

Servings:

Flour

400

Kefir (2.5%)

200

Salt

Cottage cheese (5%)

100

Eggs (large)

Butter

100

Green onion

120

Dill

Parsley

Cilantro

Salt

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 23 % 9 g

Carbohydrates 58 % 23 g

204 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

How do you make chudu with herbs? First, make the dough. Sift the flour into a deep bowl, add salt, and stir. Make a well in the center and pour in room-temperature kefir. Working the flour in from the edges, knead a soft, elastic dough. Keep in mind that flour varies in density, so you may need a little more or less than the recipe calls for.
Step 2:

Gather the dough into a ball and let it rest for half an hour. During this time the flour fully absorbs the liquid and develops gluten, which gives the dough its stretch.
Step 3:

Meanwhile, make the filling. Wash the herbs and dry them on paper towels. Use any herbs you like or have on hand — I'm using green onion, parsley, cilantro, and dill. Sorrel, spinach, chard, and ramps all work well too.
Step 4:

Separate the green onion: finely chop the green tops along with the rest of the herbs, and finely chop the white parts and sauté them in a skillet with a little oil.
Step 5:

Put the chopped herbs in a bowl, crack in the 3 eggs, add the cottage cheese and the sautéed onion, season with salt, and mix.
Step 6:

Divide the dough into 4 pieces. Shape each into a ball and roll it out into a very thin round, 8–9 inches (20–22 cm) across — size it to your skillet; mine made four 22-cm rounds. Dust the rolling pin and counter with flour so the dough doesn't stick.
Step 7:

Spread a quarter of the filling over one half of the round, leaving about half an inch of border.
Step 8:

Fold the other half of the round over the filling and pinch the edges closed. Do this gently so the thin dough doesn't tear.
Step 9:

Lightly grease a skillet, heat it up, and cook each chudu about 3 minutes per side. Brush the finished flatbreads with butter and cut them into portions. Enjoy!

Chudu are easy to make and don't take much time, using only everyday ingredients. What I love is the thin dough and the generous, wholesome filling. You can play with it, too — try boiled eggs instead of raw, and I bet folding in 100 grams of grated hard cheese would be delicious as well. These flatbreads are a real lifesaver at our house whenever we've run out of bread.
Be ready for the flour amount to shift a little up or down from what's listed. Go by the consistency of the dough rather than a fixed amount of flour.
Always rinse eggs before using them — even a shell that looks clean can carry bacteria; a food-safe wash and a brush work best.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which oils to skip altogether, read more here.