Griddle Flatbreads with Cheese and Herbs
Bulgarian pan-fried stuffed flatbreads (parlenki) filled with cheese and fresh herbs, served with a garlic-yogurt sauce.
Ingredients
| 400 g | flour | |
| 1 cup | 240 ml | yogurt |
| 1 tsp | 5 ml | baking soda |
| 1 tsp | 5 ml | salt |
| 300-400 g | soft cheese | |
| — | large bunch of assorted fresh herbs (dill, parsley, coriander) | |
| — | butter, for brushing | |
| 200 ml | yogurt, for the sauce (can be replaced with strained yogurt) | |
| 2 | garlic cloves, for the sauce | |
| 3 tbsp | 45 ml | chopped greens, for the sauce |
Instructions
Cook's notes: Set the hob under the pan between 3 and 4 in strength. It's good to bake on paper so there's no washing up afterwards. Bake for 2 minutes rather than 3.
- Add the baking soda to the yogurt, stir and leave for 5 minutes.
- Mix the flour with the salt, pour in the yogurt and knead an elastic dough.
- Dust the dough with flour and leave it for 10 minutes, covered with a cloth or foil.
- Grate the cheese, add the chopped herbs and salt if needed. Divide the dough into 6 equal pieces, each shaped into a round 10 cm in diameter. Place 2 tablespoons of the filling in the centre of each round and pinch the edges over the filling. Flatten the resulting bundle with your palm and roll out to a thin circle 20 cm in diameter.
- Bake the flatbreads on a dry pan for 3 minutes on each side. Stack them, brushing each with butter. Before serving, cut them into 4 pieces.
Serve the flatbreads hot with the sauce in a separate bowl. For the sauce, mix the yogurt, garlic and chopped herbs. Super tasty!