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Skillet Herb and Cheese Flatbreads with Kefir

A great alternative to rolls and hand pies — a taste of the South at your table! These flatbreads come from the Caucasus, where a tender dough is paired with fragrant fresh herbs and melty cheese. Serve them as a snack or alongside soups and main dishes. They're also great on their own with a bowl of broth or a glass of milk.

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Tortillas with greens on kefir in a frying pan
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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 21 % 11 g
Fats 19 % 10 g
Carbohydrates 60 % 32 g
257 kcal
GI: 3 / 0 / 97
  • Start by making the dough. Pour the kefir into a deep bowl — any fat content from 1% to 3.2% works. Add about 160 g (roughly 1 1/4 cups) of sifted flour, then the sugar, salt, and baking soda, and stir well with a fork or spatula. As the soda hits the kefir it'll start bubbling — that's exactly what should happen. Sift the rest of the flour and add it to the bowl gradually, working each addition in well so you don't get lumps. You may need a little more or less flour depending on the brand. Once the dough gets too stiff to stir with a fork, turn it out onto a floured surface and keep kneading until it's soft and no longer sticks to your hands. Shape the dough into a ball, return it to the bowl, cover with a damp towel, and let it rest for 30 minutes; it'll relax and turn softer and airier. Meanwhile, make the filling. Grate the cheese on the large holes of a box grater — traditional suluguni can be swapped for any cheese you like. A mix of fresh herbs keeps the flavor interesting and lets you change it up each time; mint, green onion, and parsley are a great combination, and you can add other herbs if you'd like. Stir the cheese and herbs together evenly. By now the dough has rested enough, so divide it into equal pieces and roll each into a ball. Roll a ball out into a thin round and place a tablespoon of filling in the center. Gather the edges up over the filling, pinch them shut, then roll the flatbread out again with a rolling pin, flattening and widening it. Cook the flatbreads in a dry skillet with no oil, 3–4 minutes per side until golden. If too much steam builds up inside and a flatbread puffs up, just make a small poke to release it. Brush the flatbreads with butter (optional) and serve. Enjoy!

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

  • 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
  • Suluguni - 290  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
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Baking soda - 0  kcal/100g

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