Easy Moldovan Flatbreads Recipes

MOLDOVAN LAZY FLATBREADS WITH KEFIR-YOGURT DIP

Moldovan Lazy Flatbreads with Kefir-Yogurt Dip image

These feta- and herb-packed flatbreads from Olia Hercules' Ukrainian cookbook Mamushka are a perfect springtime treat.

Provided by Alexandra Shytsman

Categories Snack

Time 45m

Number Of Ingredients 16

Ingredients

2/3 cup kefir, or watered down plain yogurt
3/4 teaspoon white vinegar
3/4 teaspoon granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon sunflower oil (or organic canola), plus about 1/4 cup for frying
8 ounces feta cheese, crumbled
4 scallions, finely sliced
1/2 bunch dill, chopped
2 1/4 cups all-purpose flour, plus more for dusting
1 scant teaspoon baking soda
1/2 cup plain full fat yogurt
1/2 cup kefir
2 generous handfuls dill leaves, chopped
2 scallions, finely sliced
3/4 teaspoon ground sumac (*optional)
Pinch of sea salt

Steps:

In a large bowl, combine kefir, vinegar, sugar, salt and 1 teaspoon oil. Add the feta, scallions and dill, and mix well with a fork.
Sift in the flour and baking soda, and mix in with a fork. The dough should be soft yet dense, and a bit sticky.
Generously dust a work surface with flour and knead dough until it is homogeneous and holds together, about 1 minute. Divide dough into 6 pieces and roll into balls. Roll out each ball into a circle 6 inches in diameter.
In a large frying pan over a medium-low flame, heat up enough oil to cover the bottom. Fry breads one at a time, for three minutes per side, adding more oil if needed. Transfer breads to a paper-towel lined platter to drain excess fat before serving. Serve warm with yogurt dip (recipe below).
Leftover flatbreads can be kept wrapped in plastic wrap in the fridge up to 4 days. Reheat flatbreads in a skillet.
Combine all ingredients in a bowl and season to taste. Serve with warm flatbreads. Sauce will keep in the fridge up to 4 days.

EASY MOLDOVAN FLATBREADS

Easy Moldovan Flatbreads image

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it. My grandmother called them Frumentaty.

Provided by Olia Hercules

Yield Makes 6

Number Of Ingredients 10

Ingredients

150 ml (¼ pint) kefir or whey
¼ cup sunflower oil, plus ¾ tsp.
¼ Tbsp. white wine vinegar
¼ Tbsp. sugar
¼ tsp. fine sea salt
200 g (7 oz) feta cheese, crumbled
4 spring onions, finely sliced
½ small bunch of dill, chopped
350 g (11½ oz) all-purpose flour, plus an extra 100 g (3½ oz) for dusting
1 scant tsp. baking soda

Steps:

Mix the kefir or whey, the ¼ tablespoon of sunflower oil, vinegar, sugar and salt together in a large bowl. Add the feta, spring onions and dill and mix in well with a fork.
Sift the flour with the baking soda, then sift again into the kefir or whey mixture and mix in.
The dough should be soft and pillowy. If it's still a bit sticky, heavily flour your work surface and start kneading the dough and incorporating more flour. The dough will remain very slightly sticky from all the cheese.
Divide the dough into 6 pieces. Flour your work surface really well and roll each one out into a 15 cm (6 inch) diameter circle.
Heat the ¼ cup sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, lowering the heat if you see them catching. Alternatively, brush the breads with oil or butter and cook them under your broiler.

MEDITERRANEAN FLATBREAD RECIPE BY TASTY

Mediterranean Flatbread Recipe by Tasty image

Here's what you need: olive oil, kale, salt, garlic, pine nuts, red pepper flake, sun-dried tomato, flatbreads, hummus

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

olive oil, to taste
4 cups kale, chopped
salt, to taste
2 cloves garlic, minced
2 tablespoons pine nuts
red pepper flake, to taste
⅓ cup sun-dried tomato
2 flatbreads
4 tablespoons hummus

Steps:

In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the kale and cook for 3-4 minutes, until semi-wilted. Season with a pinch of salt.
Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
Add another drizzle of olive oil and the garlic, pine nuts, and red pepper flakes to the pan. Cook for another 3-4 minutes until the garlic is fragrant and the pine nuts are toasted.
Add the sun-dried tomatoes and cook for 2-3 more minutes until the kale is completely wilted and tender. Transfer the kale mixture to a bowl and set aside.
In the same pan, add a drizzle of oil from the jar of sun-dried tomatoes. Heat the flatbreads, 1 at a time, for 2-3 minutes on each side until golden brown.
Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
Sprinkle with more red pepper flakes, if desired, and serve.
Enjoy!

Nutrition Facts : Calories 564 calories, Carbohydrate 68 grams, Fat 27 grams, Fiber 19 grams, Protein 26 grams, Sugar 19 grams

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