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Olia Hercules

Moldovan Lazy Flatbreads with Kefir-Yogurt Dip

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  • Author: Alexandra Shytsman
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 flatbreads; about 1 cup dipping sauce 1x
  • Category: Snack
  • Cuisine: Ukrainian


These feta- and herb-packed flatbreads from Olia Hercules’ Ukrainian cookbook Mamushka are a perfect springtime treat.



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


To make flatbreads:

  1. 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.
  2. Sift in the flour and baking soda, and mix in with a fork. The dough should be soft yet dense, and a bit sticky.
  3. 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.
  4. 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).
  5. 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:

  1. Combine all ingredients in a bowl and season to taste. Serve with warm flatbreads. Sauce will keep in the fridge up to 4 days.