Cheese Flatbreads in a Pan

Name: Cheese Flatbreads in a Pan
Total time: 30 min
Yield: 4
Ingredients: butter — 20 г; cheese — 200 г; dill — 0,5 пучок; flour — 300 г; salt — щепотка; water — 240 мл

Russian cuisine

Editorial 30 min 4 servings

Beginner 238 kcal/100 g updated November 12

Thin half-moon flatbreads made of choux dough with a cheese and dill filling. Made without yeast or eggs in half an hour.

Ingredients

Servings:4

Nutrition facts (per 100 g)

Calories: 238 kcal
Protein: 10.5 g
Fat: 9.5 g
Carbohydrates: 26.7 g

Method

Mix the flour with the salt, pour in the boiling water and knead a soft, elastic dough. Cover and leave to cool for 10 minutes.
Grate the cheese on a coarse grater and mix with the finely chopped dill.
Divide the dough into 6 parts and roll each into a thin circle. Place the filling on half of each circle.
Fold the dough in half and pinch the edges tightly.
Fry the flatbreads in a dry pan over medium heat for 3–4 minutes on each side. Brush the hot flatbreads with butter.