Flatbread with cottage cheese and herbs
6 servings
30 minutes
Another prototype for our garden treats is zhengyalov-hats. Translated from Armenian, it means "flatbread with herbs", which accurately defines the essence of this dish. As a rule, zhengyalov-hats is prepared in the mountains and using more than 40 types of different herbs. To be honest, we didn't have that much growing in our garden, but it turned out delicious with the tops of the middle zone. Important: the flatbread with herbs is especially good in the presence of something fermented. You can either dip it in matsoni or add cottage cheese to the filling. We went the second way.
1
Mix kefir (should be at room temperature) with baking soda and salt. Wait for 3 minutes until the soda and kefir settle.
- Kefir: 250 ml
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
2
Sift the flour and gradually add it to the dough. It's important not to rush; otherwise, the dough will become tough and won't roll out. So take your time—add a little flour, mix with a spoon, and then add more.
- Wheat flour: 320 g
3
When the mixture forms a soft, quite sticky dough, place it on a board and knead it lightly. Dust your hands with flour - otherwise, all the dough will stick to them.
- Wheat flour: 320 g
4
Return the dough to the bowl, cover with plastic wrap, and let it rest for 15 minutes.
5
Chop dill, chard, and green onions.
- Dill: 15 g
- Chard (Swiss chard): 15 g
- Spring onion: 15 g
6
Mix the cottage cheese (it should be very dry, otherwise it needs to be hung in cheesecloth) with greens and an egg. Add salt and pepper.
- Curd cheese (tvorog): 200 g
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
7
Divide the dough into six parts and roll each into a ball.
8
Roll out the dough into thin circles, place the cheese filling on half of the circle. Cover the filling with the empty half of the dough and seal the edges tightly. If there is excess dough, cut it off.
- Curd cheese (tvorog): 200 g
9
Fry the flatbreads on both sides in a dry, well-heated pan until golden brown.
10
Carefully brush the ready flatbreads with melted butter, reaching all the folds.
- Butter: to taste
11
Fry all the flatbreads, greasing each time with oil and stacking them on top of each other.
- Butter: to taste
12
Cut the flatbreads into several pieces and serve.
