Moldovan Lazy Flatbreads With Kefir Yogurt Dip Recipes

MOLDOVAN LAZY FLATBREADS WITH KEFIR-YOGURT DIP

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.

STUFFED MOLDOVAN FLATBREADS WITH DILL AND SORRELL

Steps:

• In a large bowl, combine the kefir with 1 1⁄2 teaspoons of the oil, the vinegar, sugar, and 1 1⁄2 teaspoons salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide dough into 4 balls and cover with a kitchen towel.
• For the filling, in a medium bowl, stir the spring onions, dill, and sorrel with the eggs, salt, and pepper.
• On a lightly floured work surface, work with one ball of dough at a time, and roll the dough into an 8-inch circle. Spread one-quarter of the filling in the middle of the circle and then fold in all sides to make a 4-inch square, sealing the dough where the edges meet. Roll the dough packet into a 6-inch square, and then fold each corner inward to meet in the middle of the square. Roll the dough into a 6-inch hexagon, and cover with a kitchen towel. Repeat rolling and filling the breads with the remaining dough balls and filling.
• Heat the remaining 1 cup oil in a 12-inch skillet over medium heat. Working with one dough packet at a time, fry the bread, flipping once halfway through, until golden brown on the outside and an instant-read thermometer inserted in the middle of the bread reads 200°, about 6 minutes. Transfer the bread to a rack to drain and repeat frying to make remaining breads. Let cool for 5 minutes before serving.

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.