Moldovan Lazy Flatbreads With Kefir Yogurt Dip Recipes

PLACHINDA

Steps:

• Place the kefir, sunflower oil, vinegar, sugar and salt in a large bowl and mix together well with a fork.
• Sift the flour with the baking soda, then sift again into the kefir mixture and mix in. The dough should be soft and pillowy. If it's still slightly sticky, heavily flour your work surface and start kneading the dough, incorporating more flour into it. The dough should stop sticking to your hands when it's ready but also remain soft.
• Divide the dough into 4 pieces. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.
• For the filling, mix the feta, sorrel or spinach, spring onions and dill together, making sure that the feta is finely crumbled.
• Moisten the surface of one dough circle with 1 scant tablespoon of the sunflower oil and sprinkle one-quarter of the filling over the whole surface.
• Next, take one edge of the circle and fold it into the middle. Now bring the edge of the first fold into the middle and fold again. Repeat until you have created about 7 folds (fewer won't seal the filling in properly). The dough should resemble a flattened moneybag.
• Make sure all the edges are firmly pinched together in the middle of the flatbread, flour the top lightly and gently flatten the moneybag with your rolling pin.
• Repeat with the remaining dough circles and filling.
• Heat the ¼ cup sunflower oil in a frying pan until hot and gently lower in each flatbread, one at a time. The first one will take about 3 minutes on each side, but as the oil heats up, the next ones will take about 2-2½ minutes on each side. You can alternatively brush them with oil and cook them under your broiler. The result will be somewhat different but still delicious.

EASY MOLDOVAN FLATBREADS

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.