Stuffed Moldovan Flatbreads with Dill and Sorrel

 

Ingredients:

• 1 cup kefir
• 1 cup plus 1 1/2 tbsp. vegetable oil
• 1 ¹⁄₂ tsp. white wine vinegar
• 1 ¹⁄₂ tsp. sugar
• ¹⁄₂ tsp. kosher salt, plus more to season
• 2 ¹⁄₂ cups all-purpose flour, plus more for dusting
• 1 tsp. baking soda
• 1 bunch of spring onions, roughly chopped
• 1 bunch of dill, roughly chopped
• 1 bunch sorrel/parsley/spinach, roughly chopped
• 2 eggs
• Freshly ground black pepper

Preparation:

1. In a large bowl, combine the kefir with 1 ¹⁄₂ teaspoons of the oil, the vinegar, sugar, and 1 ¹⁄₂ teaspoons of salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide the dough into 4 balls and cover with a kitchen towel.
2. For the filling, in a medium bowl, stir the spring onions, dill, and sorrel with the eggs, salt, and pepper.
3. On a lightly floured work surface, work with one ball of dough at a time, and roll the dough into an 8-inch circle. Spread one-quarter of the filling in the middle of the circle and then fold in all sides to make a 4-inch square, sealing the dough where the edges meet. Roll the dough packet into a 6-inch square, and then fold each corner inward to meet in the middle of the square. Roll the dough into a 6-inch hexagon, and cover with a kitchen towel. Repeat rolling and filling the breads with the remaining dough balls and filling.
4. Heat the remaining 1 cup of oil in a 12-inch skillet over medium heat. Working with one dough packet at a time, fry the bread, flipping once halfway through, until golden brown on the outside, and an instant-read thermometer inserted in the middle of the bread reads 200°, about 6 minutes. Transfer the bread to a rack to drain and repeat frying to make the remaining breads. Let cool for 5 minutes before serving.

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