Note: The dough recipe corresponds to the recipe for one filling. If you want multiple fillings (two or three according to the recipe below), you will need to double or triple the amount of dough.
“David, our son, says there are sweet things – and there are delicious things. Since all the other children want cheesecake with strawberries for the holiday [shavuot], I was looking for a festive savory dish he would enjoy,” Lena says.
Click and enter the kitchen of the Shapiro-Khait family from Moscow
Ingredients for Lepyoshka flatbread
For the Dough
- 7 oz (200 grams) kefir or yogurt or sour milk
- 2 cups + 2 tablespoons (300 grams) flour
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon baking soda
- butter melted, to serve
For the Potato and Cheese Filling
- 3-4 potatoes cooked, cooled to room temperature
- 5.5 oz (150 grams) feta cheese
- 1 bunch dill small, finely chopped
For the Tvorog and Dill Filling
- 7-10.5 oz (200-300 grams) tvorog cheese or cottage cheese
- 7-10.5 oz (200-300 grams) sulguni cheese or feta, grated
- 1 bunch dill large, finely chopped
- 3-4 garlic cloves chopped
For the Spinach Filling
- 1-2 tablespoons olive oil
- 1 onion chopped
- 7-10.5 oz (200-300 grams) spinach or swiss chard, chopped
- 1 bunch parsley finely chopped
- 3.5 oz (100 grams) feta cheese
Instructions
Prepare the Dough:
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1. place the kefir, flour, sugar, salt and baking soda in a bowl and knead with your hands to an elastic dough. Wrap in cling film and refrigerate while you prepare the filling.
Prepare the Fillings:
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2. Potato and Cheese: mash the potatoes with a fork, add the cheese and dill and mix well.
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3. Tvorog and Dill Filling: mix the tvorog, feta, dill, and garlic.
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4. Spinach Filling: heat the olive oil in a large frying pan over medium heat. Add the chopped onion and fry until caramelized. Add the spinach (or chard) and fry 2-3 minutes, until wilted. Cool to room temperature. Add the chopped parsley and Feta cheese and mix well.
Fill and Bake:
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5. Divide the dough into 6 balls, each about 2¾-inch (7 cm) in diameter. Roll each ball to a flat circle. Place a heaping tablespoon of filling in the center, then pull the edges up, pinch, and roll to a ball. Very carefully roll out to ⅓-inch (1-cm) thick flatbread. If the dough tears, use a little flour to cover the hole.
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6. Heat a frying pan over a high heat. Fry each flatbread 2-3 minutes on every side.
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7. Brush each flatbread with melted butter and stack on a plate. Serve warm.