Flatbreads with Cottage Cheese and Herbs

Ingredients

• Kefir 10 fl oz
• Salt ½ spoons
• Activated Baking Soda ½ spoons
• Wheat Flour 10 oz
• Cottage cheese 5 oz
• Dill 0 oz
• Chard 0 oz
• Scallions 0 oz
• Chicken Egg 1 piece
• Butter to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Mix the kefir (it should be at room temperature) with baking soda and salt. Wait for 3 minutes until the baking soda settles with the kefir.

Step 2

Sift the flour and gradually add it to the dough. It's important not to overdo it, or the dough will become coarse and impossible to roll out. So, take your time — add a little flour, mix it with a spoon, and then add more.

Step 3

When the mixture forms a soft, somewhat sticky dough, transfer it to a board and knead it lightly. Dust your hands with flour; otherwise, all the dough will stick to them.

Step 4

Return the dough to the bowl, cover it with plastic wrap, and let it rest for 15 minutes.

Step 5

Chop the dill, Swiss chard, and green onions.

Step 6

Mix the cottage cheese (it should be very dry; otherwise, you will need to drain it using cheesecloth) with the herbs and the egg. Season with salt and pepper.

Step 7

Divide the dough into six pieces and roll each one into a ball.

Step 8

Roll out the dough into thin circles. Place the cheese filling on half of the circle. Cover the filling with the empty half of the dough and seal the edges carefully. If there's any excess dough, trim it off.

Step 9

Fry the flatbreads on both sides in a dry, well-heated skillet until golden brown.

Step 10

Brush the finished flatbreads thoroughly with melted butter, making sure to cover all the crevices.

Step 11

Fry all the flatbreads in the same way, brushing each one with oil and stacking them on top of each other.

Step 12

Cut the flatbreads into several pieces and serve.