Flatbreads with Cottage Cheese and Herbs

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Another prototype for our garden treats is jengyalov hats. Translated from Armenian, it means 'flatbread with herbs,' which accurately captures the essence of this dish. Typically, jengyalov hats are prepared in the mountains using over 40 different types of herbs. To be honest, we didn't grow that many in our garden, but it still turned out delicious with the greens we have. An important point: the herb flatbread is particularly delightful when paired with something sour dairy. You can either dip it in yogurt or add cottage cheese to the filling. We chose the latter option.

Ingredients

Kefir - 8 fl oz
Salt - ½ spoons
Activated Baking Soda - ½ spoons
Wheat Flour - 11.3 oz
Cottage cheese - 7.1 oz
Dill - 0.5 oz
Chard - 0.5 oz
Scallions - 0.5 oz
Chicken Egg - 1 piece
Butter - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Mix the kefir (it should be at room temperature) with baking soda and salt. Wait for 3 minutes until the baking soda settles with the kefir.

Step 2

Sift the flour and gradually add it to the dough. It's important not to overdo it, or the dough will become coarse and impossible to roll out. So, take your time — add a little flour, mix it with a spoon, and then add more.

Step 3

When the mixture forms a soft, somewhat sticky dough, transfer it to a board and knead it lightly. Dust your hands with flour; otherwise, all the dough will stick to them.

Step 4

Return the dough to the bowl, cover it with plastic wrap, and let it rest for 15 minutes.

Step 5

Chop the dill, Swiss chard, and green onions.

Step 6

Mix the cottage cheese (it should be very dry; otherwise, you will need to drain it using cheesecloth) with the herbs and the egg. Season with salt and pepper.

Step 7

Divide the dough into six pieces and roll each one into a ball.

Step 8

Roll out the dough into thin circles. Place the cheese filling on half of the circle. Cover the filling with the empty half of the dough and seal the edges carefully. If there's any excess dough, trim it off.