Griddle Flatbreads with Cheese and Herbs
Pan-fried Bulgarian flatbreads (пърленки) stuffed with cheese and fresh herbs, cooked on a dry skillet and served hot with a garlicky herb-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/herbs (for the sauce) |
Instructions
Personal notes: Set the hob for the pan between 3 and 4. It's nice 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 let it stand for 5 minutes.
- Combine the flour with the salt, pour in the yogurt, and knead an elastic dough.
- Dust the dough with flour and let it rest 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 about 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 it out into a thin circle about 20 cm in diameter.
- Cook the flatbreads on a dry skillet 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 yogurt, garlic, and chopped herbs. Super delicious!