Plovdiv-style flatbread with feta cheese

Category: Bakery products
Kitchen: bulgarian
Plovdiv-style flatbread with feta cheese

Ingredients

Flour psh. 1 tbsp. (150 gr)
Egg 1 - 2 pieces
Rust oil without smell 2 tbsp. l.
Natural yoghurt 250 ml
Cheese 100 g
Blue cheese (Dor blue) 100 g
(optional)
Soda / baking powder 0.5 tsp. / 1 ​​h. L

Cooking method

  • There are several countries to which I have an inexplicable heart inclination - and Bulgaria is one of them ...
  • It all began, as always, in childhood, when books fell into my hands: first “The Hills of Varna” by Jeffrey Triza, and then “The Secret Ambassador” by Vladimir Malik. Moreover, the latter was under such a charming name ... "Ambassador of the Urus-Shaitan" ...
  • And the funniest thing is that before writing the recipe I decided to clarify the author's name in the internet and in the annotation I read that the book about the struggle for the independence of Ukrainians (!!!) is against the Turks ...
  • This is what selective childhood memory means ...
  • No, of course, the main character ends up in Bulgaria ... But I was so impressed by the color of life and the struggle of the Bulgarians with the 500-year-old Turkish yoke that it became the main memory from the book.
  • Bulgaria - this is the most beautiful mountain landscapes, and relict forests, and quiet pretty villages lost in the mountains with houses under red tiled roofs, where hospitable hosts are always glad to see you ... but all this after-after ... swallows run the risk of building their nests in the neighborhood) - for more than 5 centuries of Ottoman rule, the monks have preserved the Orthodox faith for posterity ...
  • And all the memories and impressions fill for me every dish of the Bulgarian cuisine, be it a plakia, a banitsa or a simple Plovdiv flatbread ...
  • I hope you enjoy this flatbread too - a perfectly worthy replacement for bread.
  • So:
  • Cheese and Dor Blue are good to knead, but not in mashed potatoes!
  • Pour yogurt into a deep bowl, add eggs, 2 tbsp. l. sunflower oil and all the cheese.
  • Mix thoroughly, gradually adding flour with baking powder (if you use soda, first quench it in yogurt, and then add all the other products).
  • Preheat the oven to 180 ° C. Grease a round baking sheet (I have a diameter of 20 cm) with fat (I use a non-stick mixture of equal parts by weight - ghee and vegetable oils and flour), then pour in the resulting dough and bake for 30 minutes.
  • Plovdiv-style flatbread with feta cheese
  • A quick and tasty version of a bread cake when there is no time for yeast bread ...
  • With two cheeses it turns out very cheesy, spicy and tasty, but for tea ...
  • And for the main course it is better to have a simpler one - with one cheese.

Time for preparing:

30 minutes

Cooking program:

oven

natapit
very appetizing! I will definitely try!
Nagira
Natasha, Thank you

The flatbread is really easy to make and delicious ...
LightTatiana
Ira, I'm thinking of baking such a cake for work, for the festive table. Not with blue cheese (not all of us are gourmets). Means, you need cheese 200gr? And yet, to get your bearings - does the cake grow a lot? Do you beat the eggs or put it like that?
How thick should the dough be? Do you grease it on top and sprinkle it with sesame seeds?
I want to bake the night before - in the morning the crust will probably not be so crunchy, will it become soft?

well, some questions
Nagira
Tanya, do you want to replace bread with this cake? Then cheese 150 gr, and then very good. it will be cheesy.
No need to beat anything, this is a simple rural recipe Mix and bake. The cake rises due to baking soda, enough to be eaten with pleasure. But it's still not a biscuit
LightTatiana
Ira, I baked a cake. She has grown so wonderfully. but when I got it out of the oven, it fell into disrepair.Can you please share what features of the process I could have missed?
The dough turned out like a thick curd mass - it did not pour, but crawled out. Baked for about forty minutes in a glass form. I checked it with a little bit before getting it ...

The tortilla is cut very well into very small pieces, while it is soft, very pleasant to my taste (I am a big fan of cheeses).
I will do more, I liked it. If only to learn, so that the dough does not fall off ...
LightTatiana
My youth also took a sample from the cake. They said that they would do it more often. I'm so glad!
Ira
Nagira
Tanya, I have never had such a sharp drop; of course, it settles slightly, like any baked goods with a large amount of cheese, was the cheese like in the recipe? maybe there are large pieces of cheese in the dough? It usually behaves this way in the dough - it bubbles when heated, and falls off when cooled ... Well, it can fall off with sharp cooling.
Quote: SvetTatiana

My youth also took a sample from the cake. They said that they would do it more often. I'm so glad!
Ira

Nuuuu our loved ones are the most important tasters! Tanya, since they liked it, we will rejoice!
Nagira

LightTatiana
The pieces of cheese were small.
Next time, before adding, I will try to beat the eggs - this is what I do in a pie with melted cheese - then the filling keeps its shape and does not settle. I will report on the results - can I? Have you tried adding herbs? I sprinkled dried basil on top, literally a little - it seems to the place ...
Katko
I'm thinking of an option with feta cheese to bake in a cupcake ... it will be baked
Nagira
Quote: katko

I'm thinking of an option with feta cheese to bake in a cupcake ... it will be baked
Katya, if only the sizes of the cupcakes are small, or rather, low ...
After all, this is a flat cake, rather low. In general, the experiment is at your own peril and risk, as they say.
Katko
Quote: Nagira
experiment
this is practically my middle name
Nagira
Katya, I'm surprised that I don't see your Plovdiv cupcakes yet.

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