Placinta with cottage cheese

Prepare the necessary ingredients

Sift the flour, make a well in the center, pour in warm water, 2 tablespoons of oil, add a pinch of salt and knead a firm dough. It should not stick to your hands.

Cover with film and let it sit for half an hour.

Chop the onion and parsley.

Mix them with cottage cheese and egg using a fork. Add salt to taste.

Divide the dough into equal parts and shape them into balls.

Roll the ball into a very thin, almost transparent, round pancake. Place the filling of cottage cheese in the center.

Make 8 cuts along the edge of the pancake at equal distances from each other, creating petals. Take one petal by the corners and gently stretch it to cover part of the filling, so the edge of the petal is slightly further than the center of the pancake. Then do the same with the opposite petal, followed by the two petals that are at a 90-degree angle to the first two.

At this stage, the filling should be almost completely hidden by the dough. The remaining petals should not be pulled too tightly to the center of the flatbread, but rather more to the sides. Pinch all seams. Slightly roll out the flatbread with a rolling pin to secure the seams better.

Heat 200 ml of vegetable oil in a pan, place the placinda seam side down, and fry for 3-4 minutes, then the same on the other side.

Submit.