Yantyki with cheese
2 servings
60 minutes
Cheese yantyki are tender, aromatic flatbreads from Tatar cuisine that resemble chebureks but are made without oil on a dry skillet. Their dough is light and airy, while the filling of melted cheese complemented by herbs gives the dish a rich creamy flavor with a hint of spiciness. After frying, yantyki soak up melted butter, becoming even softer and juicier. This dish not only delights the taste but also transports you to the atmosphere of warm family gatherings where it is traditionally prepared for special occasions or simply for home comfort. Yantyki pair perfectly with hot tea or fresh katyk, creating a harmonious gastronomic duet. The simplicity of preparation makes them accessible to anyone wanting to touch upon the traditions of Tatar cuisine.
1
Knead the dough (the amount of flour depends on its quality), let it rest for 15 minutes.
- Wheat flour: 2 glasss
- Water: 0.5 glass
- Salt: 0.5 teaspoon
- Vodka: 1 teaspoon
2
Grate the cheese. You can add herbs to the cheese to taste.
- Cheese: to taste
- Fresh herbs: to taste
3
Roll out the dough like for chebureks, place the filling on one half, seal the edges, and trim the excess with a knife.
4
Cook on medium heat in a dry pan without a lid on both sides until brown spots appear.
5
Place hot yantyks in a pot and grease with butter. Cover the pot and let the yantyks steam and absorb the butter. Serve hot.
- Butter: 50 g
