epicurious
Easy Moldovan Flatbreads
These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it. My grandmother called them Frumentaty.
👥 6 Servings👤 Olia Hercules📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
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.
2
Sift the flour with the baking soda, then sift again into the kefir or whey mixture and mix in.
3
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.
4
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.
5
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.
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