Quick and Easy Cottage Cheese Flatbread with Kefir

Fragrant, appetizing, delicious — for the whole family. I fell in love with flatbreads with cottage cheese in a frying pan with kefir because both the dough and the filling are prepared quickly and without any extra hassle. And they are eaten instantly — this is the best praise for the hostess!
cook time: 1h 40 min
Elijah Stroud
Quick and Easy Cottage Cheese Flatbread with Kefir

Nutrition Facts (per serving)

252
Calories
8g
Fat
32g
Carbs
10g
Protein

Ingredients (3 portions)

Basic:

Butter 40 g

For dough:

Salt 0.5 tsp
Sugar 0.5 tsp
Wheat flour 400 g
Vegetable oil 2 tsp
Soda 0.5 tsp
Kefir 1 cup

For filling:

Salt to taste
Ground black pepper to taste
Greenery 30 g
Cottage cheese 200 g

Recipe instructions

Step 1

Step 1
How to make cakes with cottage cheese in a frying pan using kefir? Prepare your food. Kefir can be of any fat content. Remove it from the refrigerator in advance so that it comes to room temperature. Sift the flour, so it will be saturated with oxygen, and at the same time possible impurities will be removed. For the filling, take fresh cottage cheese with a fat content of at least 5%.

Step 2

Step 2
First prepare the dough. To do this, take a deep bowl and pour in kefir at room temperature. Pour baking soda into it and stir. Leave the mixture to stand for 5 minutes. During this time, the soda will react with the acid in the kefir. As a result, gas will be released, which will make the dough fluffier and softer.

Step 3

Step 3
Add salt, sugar and vegetable oil to a bowl. You can use any of your favorite oils. But itʼs better to take the unscented one. Stir the kefir mixture thoroughly until the salt and sugar crystals are completely dissolved.

Step 4

Step 4
Then take the flour and start mixing it into the dough little by little. You can sift the flour directly into the bowl or do it in advance. Sifted flour will make the dough airier and fluffier. Leave about 50 grams of flour for rolling out the dough.

Step 5

Step 5
Knead the dough with a spoon first, and when it becomes more difficult to do, transfer the dough to a table or board dusted with flour and knead with your hands. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the consistency of the dough. It should become homogeneous and soft. It may stick to your hands a little, but thatʼs not a big deal.

Step 6

Step 6
Place the finished dough in a bowl. Cover it with a napkin or cover the bowl with cling film to prevent it from drying out. Leave it like this for 20 minutes. During this time, gluten forms in the dough, making the dough more elastic.

Step 7

Step 7
During this time, make the filling for the tortillas. How to make the filling? Its basis is cottage cheese. It’s better not to use grainy ones, as large grains can tear the dough when rolling out the flatbreads. Wash and dry the greens, and then finely chop. You can use any greens you have on hand. I took a mixture of dill, parsley and green onions.

Step 8

Step 8
Place cottage cheese, chopped herbs in a bowl, add salt to taste and add spices. I added freshly ground black pepper. Use your favorite spices or add something new, you can always experiment and get new flavors.

Step 9

Step 9
Mix the mixture thoroughly so that the filling is homogeneous and the salt and spices are evenly distributed. The filling is ready.

Step 10

Step 10
We will have three flatbreads, so divide the finished curd filling into three equal parts. I used a kitchen scale, but you can easily divide the mixture by eye. Roll the filling into balls; this is easy to do if the cottage cheese is moderately wet. It’s okay if the cottage cheese doesn’t mold well, it won’t affect the final result.

Step 11

Step 11
During this time, the dough has rested, all the liquid has been absorbed into the flour, gluten has formed and is now convenient to work with. Punch down the dough, divide into 3 equal parts and roll into balls.

Step 12

Step 12
Take one bun and roll it out with a rolling pin into a circle with a diameter of about 10 centimeters. If necessary, dust the surface with flour, but do not overcrowd the dough or it will become tough.

Step 13

Step 13
Place a curd ball in the center of the dough.

Step 14

Step 14
Wrap the dough around the filling, gradually bringing the edges of the dough over the top. Pinch the edges well so that the filling does not come out when rolling.

Step 15

Step 15
First, gently press the resulting ball with your hands, forming a round cake. Then roll out the cake with a rolling pin so that it is approximately 20 centimeters in diameter. Try not to tear the dough.

Step 16

Step 16
Place the frying pan over medium heat and heat it well; there is no need to grease it with anything. I use a non-stick pan and the tortillas wonʼt burn on it. But it should also work in a regular frying pan. Place the tortilla and fry for about 3-5 minutes.

Step 17

Step 17
Using a wide spatula, flip the tortilla over to the other side and fry for another 3 minutes. Focus no longer on time, but on the degree of frying of the flatbread. It should be browned, the dough should not be raw.

Step 18

Step 18
Place the finished flatbread on a large plate and immediately, while it is hot, grease the surface with butter. The crust will become soft and acquire a creamy taste.

Step 19

Step 19
Fry the remaining tortillas in the same manner, stacking them. The flatbreads are airy and have a delicate filling. They can be eaten instead of bread, but they are also good as an independent dish. Serve the flatbreads with cottage cheese hot. Bon appetit!

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