Description
These feta- and herb-packed flatbreads from Olia Hercules’ Ukrainian cookbook Mamushka are a perfect springtime treat.
Ingredients
Scale
For the Flatbreads
- 2/3 cup kefir, or watered down plain yogurt
- 3/4 teaspoon white vinegar
- 3/4 teaspoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon sunflower oil (or organic canola), plus about 1/4 cup for frying
- 8 ounces feta cheese, crumbled
- 4 scallions, finely sliced
- 1/2 bunch dill, chopped
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 scant teaspoon baking soda
For the Kefir-Yogurt Dip
- 1/2 cup plain full fat yogurt
- 1/2 cup kefir
- 2 generous handfuls dill leaves, chopped
- 2 scallions, finely sliced
- 3/4 teaspoon ground sumac (*optional)
- Pinch of sea salt
Instructions
To make flatbreads:
- In a large bowl, combine kefir, vinegar, sugar, salt and 1 teaspoon oil. Add the feta, scallions and dill, and mix well with a fork.
- Sift in the flour and baking soda, and mix in with a fork. The dough should be soft yet dense, and a bit sticky.
- Generously dust a work surface with flour and knead dough until it is homogeneous and holds together, about 1 minute. Divide dough into 6 pieces and roll into balls. Roll out each ball into a circle 6 inches in diameter.
- In a large frying pan over a medium-low flame, heat up enough oil to cover the bottom. Fry breads one at a time, for three minutes per side, adding more oil if needed. Transfer breads to a paper-towel lined platter to drain excess fat before serving. Serve warm with yogurt dip (recipe below).
- Leftover flatbreads can be kept wrapped in plastic wrap in the fridge up to 4 days. Reheat flatbreads in a skillet.
To make yogurt dip:
- Combine all ingredients in a bowl and season to taste. Serve with warm flatbreads. Sauce will keep in the fridge up to 4 days.
