Griddle flatbreads with burduf cheese | Rustic brunch

Name: Griddle flatbreads with burduf cheese | Rustic brunch
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g white wheat flour 000; 250 g Greek yogurt 10% fat; 200 g burduf cheese; 150 g cow's milk telemea; 4 pcs spring onion; 1 pc fresh dill; 40 g butter 82% fat; 1 pinch sea salt

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30 min

Quick

Sezamo

Plăcinte tradiționale ardelenești coapte pe lespede uscată, fără ulei, umplute cu brânză de burduf cremoasă, telemea gustoasă, ceapă verde și mărar proaspăt. Unse fierbinți cu unt proaspăt pentru o frăgezime irezistibilă. Un mic dejun rustic cald și autentic.

Ingredients

Price per portion:RON 13.82

Dough and filling

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Type 000 white wheat flour 350 g de făină albă de grâu 000

Greek yogurt 10% fat 250 g de iaurt grecesc 10% grăsime

Burduf cheese 200 g de brânză de burduf

Cow's milk telemea 150 g de telemea de vacă

Spring onion 4 buc de ceapă verde

Fresh dill 1 buc de mărar proaspăt

Finishing and seasoning

Butter 82% fat 40 g de unt 82% grăsime

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Sea salt 1 praf de sare de mare

Preparation method

Preparing the tender dough

In a large bowl, mix the Greek yogurt with a pinch of sea salt. Gradually incorporate the sifted white wheat flour type 000 and knead for 3-4 minutes, until you get an elastic, soft, and non-sticky dough. If the dough is too wet, add another tablespoon of flour. Wrap the dough in a clean towel and let it rest for 10-15 minutes.

Preparing the filling and assembling

In a second bowl, crumble the flavorful burduf cheese and cow's milk telemea with a fork until nicely combined. Wash and finely chop the spring onions and fresh dill, then fold them into the cheese mixture.

Divide the rested dough into 4 equal balls. On a lightly floured work surface, roll out each ball with a rolling pin into a thin disc about 20 cm in diameter. Place a quarter of the cheese and herb filling in the center of each disc.

Chef's tip

The secret of griddle baking is a well-heated and completely dry pan; butter is applied only at the end, directly onto the hot flatbread, providing a rich aroma and a velvety texture.

You can also add a little wild dill or finely chopped green garlic stems to the filling in the autumn season for extra freshness.