Ossetian flatbreads. Ossetian flatbreads with meat - fidjin

• 1 Sift flour into a deep bowl, add salt, sugar, yeast, stir.
• 2 Heat the milk slightly, to about 36-37 degrees. Add egg, yogurt or kefir to milk and stir.
  
• 3 Pour the milk mixture into the flour, stir with a whisk or fork. Transfer to the table.
  
• 4 Sprinkle the working surface of the table with flour and knead a soft, elastic dough; the dough should not stick to your hands. Transfer the dough into a bowl, cover with film and a towel and put in a warm place for about an hour.
  
• 5 While the dough is rising, prepare the filling. Peel the potatoes and boil in salted water, drain the water, and mash the potatoes into a puree. Grate the cheese on a coarse grater, add to the puree, pepper and mix thoroughly.
  
• 6 After an hour, my dough had almost tripled in size. Place it back on the table and knead it. Divide the dough into 4 parts.
  
• 7 The dough is soft, dust the work surface with flour. Stretch with your hands or roll each piece of dough into a small cake.
  
• 8 Mentally divide the filling into 4 parts. Place the filling in the middle of the flatbread.
  
• 9 Gather the edges of the flatbread and make a sort of bag.
  
• 10 Using our palms or a rolling pin, we give our workpiece the shape of a flat cake. The dough will bubble slightly, so prick it lightly with a fork. Line a baking tray with baking paper and transfer the prepared cakes. Grease each flatbread with softened butter.
  
• 11 Bake in a preheated oven at 180-190 degrees for 25 minutes. Grease the hot cakes with butter and place them in a stack, cover with baking paper and a towel. Serve Ossetian flatbreads warm.
  

Step-by-step recipes for preparing Ossetian pies in the oven with cheese: traditional with two types of cheese and herbs, quick with one type of cheese, ualibakh with suluguni, sour cream and herbs, Mozzarella cheese, feta cheese and cottage cheese, cheese and milk

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

12 gr.

Carbohydrates

247 kcal.

Option 1: Classic recipe for Ossetian pies in the oven with cheese

Ossetian pie stuffed with cheese is called “Ualibakh”. Delicious and tender pastries with juicy filling in soft dough. Traditionally prepared with yeast dough, to which eggs are not added. The dough is kneaded with various ingredients: water, milk, kefir or butter. Before baking, pies are greased with butter, not eggs. The cheese must be brined, for example, it can be: Ossetian, Armenian “Chanakh”, Suluguni, feta cheese or fetax. Traditionally, Ossetian pies are served as a complement to main dishes, like bread.

Ingredients:

• five hundred grams of wheat flour;
• teaspoon salt;
• one hundred grams of drained butter for dough;
• fifty grams of oil drain for lubrication;
• three hundred grams of Adyghe cheese;
• four sprigs of dill;
• four sprigs of parsley;
• five grams of dry yeast;
• three hundred ml of kefir;
• three hundred grams of cheese;
• three sprigs of cilantro.

Step-by-step recipe for Ossetian pies in the oven with cheese

Sift the flour into a large container, add dry yeast, salt and mix.

Melt the butter, mix it with kefir and pour it into a container with flour, salt and yeast.

In this case you need to knead the dough. It should turn out pleasantly soft and almost fluid.

Cover it with a clean kitchen towel and place it in a warm, draft-free place for two hours.

During the specified time, the dough will rise, acquire greater elasticity, and become more porous and airy.

It needs to be pulled out of the container, kneaded a little with your hands and divided into three equal parts.

As mentioned above, for real Ossetian pies, pickled cheese is used. Ossetian is often used in Ossetia, but it is difficult to find in other regions. It can be replaced, for example, with feta cheese and Adyghe cheese. If you take suluguni, the filling will be more viscous. The main thing is to focus on the saltiness of the cheese. If it is very salty, you can soak it in milk for several hours.

Grind in a blender or on a grater or by hand.

Now we form a flat cake from each part of the dough, and a filling in the middle. Moreover, there should be as much of it as there is dough, or even a little more.

We gather the edges of the dough up and fasten them so that the filling is not visible. Now make a small depression in the middle with your hands, and then gently knead the portion into a flat cake. First do it with your hands, then you can help yourself with a rolling pin. The main thing is to act carefully so as not to tear the delicate dough.

Make a small hole in the middle - steam will escape through it during baking.

Preheat the oven to 250 C and cook for about seven minutes. Ossetian pies are prepared quickly. Line a baking sheet or pan with parchment.

Important: the pies are not brushed with egg before baking.

Since the pies are baked one at a time, after removing them from the oven, each one is greased with butter.

The pies are laid out one on top of the other. The finished baked goods are cut into four parts.

Note: traditionally Ossetian pies are prepared in quantities of three. Four or any even number is reserved for mourning events.

Option 2: Quick recipe for Ossetian pies in the oven with cheese

To simplify and speed up the process of preparing Ossetian pies, you can use a dough mixer and a bread maker to raise the dough. By the way, you can simplify the formation of a pie: the dough for one pie is divided into two parts, the bottom is made from one, then the filling is put in and covered with a second piece of dough. All that remains is to seal the edges and bake. This method is also relevant for those who cannot stretch a flatbread with filling without tearing it. We will still add an egg to this dough.

Ingredients:

• one and a half cups of wheat flour;
• half a glass of milk;
• one table l drain the butter for the dough;
• one and a half teaspoons of dry yeast;
• chicken egg;
• a pinch of salt;
• a third teaspoon of sugar;
• four hundred grams of Adyghe cheese;
• two tablespoons of kefir for one serving of filling;
• several sprigs of dill;
• one tablespoon drain oil to serve.

How to quickly cook Ossetian pies in the oven with cheese

Traditionally, eggs are not added to the dough for Ossetian pies. But many housewives are accustomed to making dough with eggs, so we offer this option.

Pour milk into a bowl, put a piece of butter. Break the egg into another bowl, add salt to it and mix.

Combine the sifted flour with sugar and yeast, pour in the egg and milk mixture and stir in the dough mixer.

At first the dough turns out liquid, don’t let this bother you.

Lubricate your hands with vegetable oil and begin to knead the dough without adding more flour. It will turn out soft and sticky.

If you have a dough mixer, use it.

Place in a warm place for 1.5-2 hours.

You can also use a bread machine for proofing and kneading.

Grate the cheese on a coarse grater. Adyghe cheese is not very salty, so the filling can be additionally salted at your discretion.

Add chopped dill and stir. A small amount of kefir is also added to the filling to make it juicier.

The dough we kneaded is enough for two Ossetian pies. Therefore, we divide it into two parts at once.

Dust the work surface with flour, place the dough and stretch it into a flat cake with your hands. Fill it with half of the prepared filling.

Note: For real Ossetian pies there should be as much filling as the dough itself.

We fasten the edges of the cake first in the form of a knot, and then press it again into a large cake - our future pie.

Place on a baking sheet lined with parchment, seam side down. Make a small hole and bake at 250 C for ten minutes.

The finished pie is generously greased with butter and served to guests.

Option 3: Ossetian pies in the oven with Suluguni cheese, sour cream and herbs

In this version, the filling will consist of one type of cheese, sour cream and herbs. We knead the dough in water with dry yeast without eggs, as is done by real Ossetian housewives.

Ingredients:

• a quarter liter of warm water;
• one tbsp dry yeast;
• thirty ml grows oil;
• a quarter teaspoon of salt;
• five hundred grams of flour.

For filling:

• seven hundred grams of suluguni;
• a glass of fat sour cream;
• table l flour;
• a mixture of cilantro and parsley;
• two tablespoons drained oil for greasing pies.

Step by step recipe

Pour dry yeast into a large bowl and add warm water. Stir until completely dissolved.

Add salt, pour oil, stir. Flour is added in small batches, while kneading the dough.

Cover the resulting bun with a towel or film and place in a warm place for an hour.

Divide the finished dough into six portions. We form balls from each.

Sprinkle the work surface with flour, distribute it and lay out the balls. Cover with cling film and leave for another twenty minutes.

In another bowl, mix sour cream and coarsely grated cheese. Add a little salt, add flour and stir.

Add chopped herbs and mix the filling again.

We immediately preheat the oven to 250 C; the Ossetian pie is traditionally baked in a very hot oven for a short amount of time.

Stretch each ball of dough into a flat cake, put a sixth of the entire filling into each ball. It will be more convenient to make a ball of the filling and place it in the middle of the cake.

Make a knot by gluing the edges tightly together. You can help yourself with a rolling pin and gently flatten the bundle into a flat cake.

Place baking paper on a baking sheet or mold or grease the first pie with butter.

Make an indentation in the center with your knuckle.

Bake the first pie for five to seven minutes. Grease the finished Ossetian pie with butter.

Now prepare the rest of the pies. After coating with oil, stack them on top of each other.

As a result, we get six delicious walibahs.

Option 4: Ossetian pies in the oven with Mozzarella cheese, feta cheese and cottage cheese

Cottage cheese is also placed in Ossetian ualibakh; it complements the cheese filling well. Now we will put mozzarella, feta cheese and cottage cheese along with herbs.

Ingredients:

• three hundred grams of wheat flour;
• two hundred ml of warm water;
• four tablespoons of olive oil;
• teaspoon dry yeast;
• half a teaspoon of salt;
• one and a half teaspoons of sugar.

For filling:

• one hundred grams of mozzarella;
• one hundred and fifty grams of feta cheese;
• one hundred grams of cottage cheese;
• half a bunch of parsley;
• half a bunch of green onions;
• drain the butter to grease the pies.

How to cook

Pour warm water into a large container, add yeast, salt and sugar - stir well.

Add flour in a thin stream and knead the dough with the addition of olive oil.

The result is soft and elastic dough. We send it to a warm place for half an hour.

Grate the mozzarella and mash the cheese with a fork along with the cottage cheese. Mix everything together with chopped herbs.

Add salt to taste.

From the prepared dough we form three identical balls. We do the same with the filling.

We make flat cakes from the dough balls, fill them with filling, gather the edges and seal them. Turn the bundle over, seam side down, flatten it into a flat cake with your hands, and then stretch it or roll it into a pie with a rolling pin. The thickness should not exceed a centimeter.

Let's make two more pies.

Now the pies are baked one by one in the oven at 200 C for seven minutes.

Each is greased with plenty of butter. The pies are placed on top of each other.

Option 5: Ossetian pies in the oven with cheese and milk

Now the filling will consist of one type of pickled cheese and milk. Also, if the cheese is salty, it is traditionally soaked in milk.

Ingredients:

• five hundred grams of any cheese of your choice (Suluguni, fetax, feta cheese, Chanakh);
• one hundred ml of milk.

For the test:

• five hundred grams of flour;
• three hundred fifty ml of water;
• six grams of dry yeast;
• teaspoon sugar;
• half a teaspoon of salt;
• one and a half tablespoons of growing oil;
• fifty grams of oil drain.

Step by step recipe

Traditionally, the cheese is soaked in milk for three to four hours to remove the salt. You can shorten this time a little. If your cheese is not that salty, you can skip this step.

Add yeast, salt and sugar to the sifted flour. Stir and add warm water. Mix everything again until smooth along with odorless vegetable oil.

Knead the dough and send it to a warm place for an hour.

Divide the dough into two balls and leave them for ten minutes.

Mash the cheese, pour in milk and divide into two parts.

Form each portion of dough into a flat cake using your hands. We put a ball of filling into it and fasten the edges in the form of a knot.

Turn over and press with your hands, and then roll out into a pie with a rolling pin. Do this carefully so that there are no breaks in the dough.

Make the second pie in the same way.

The temperature in the oven should be maximum, from 250 C. The pies are baked for five to seven minutes until golden brown.

While they are hot, grease them with butter and serve.

Today is a holiday in Vladikavkaz) Ossetian Pie Festival in honor of the 229th anniversary of the city. This date and the holiday in general are close to me, since my beloved daughter is now in Vladik, studying and working there. Happy holiday to all residents of Vladikavkaz, North Ossetia! I once lived there for 10 years and have great respect for this kind, cheerful, sympathetic and intelligent people. Happy holiday and thank you for welcoming my child in your homeland)

And now... let's try one of the most delicious pies. OSSETIAN PIES ARE THE MOST DELICIOUS, take my word for it)

What is Ossetian pie? This is a flatbread no more than 2 cm high with filling inside.

"Kabuskajin" - pie with cabbage

Ingredients:

yeast, salt, milk, egg, cabbage,
walnuts, onions,
black pepper, butter

Cooking method:

Prepare minced fresh cabbage. Put Ossetian, Kobinsky or any other pickled cheese in the cabbage.
If the cheese is very salty, soak it in cold water. Grate on a fine grater, mix with cabbage, add ground black pepper and salt (to taste).

The process of preparing the dough, form, baking, as well as serving to the table, corresponds to the preparation of the Ualibach pie.

“Kartofdzhyn” - potato pie

Ingredients:

Premium wheat flour,
yeast, salt, milk, Ossetian cheese,
potatoes, butter

Cooking method:

Mix yeast, sugar and flour in a glass and add water. Leave for 10-15 minutes.

Sift the flour, make a well in the middle and add diluted yeast, salt and water, knead into a soft dough. Add sunflower oil to the dough and place in a warm place. Knead the dough well.

For the filling, boil the potatoes and mash until smooth. Separately, mash 300 g of Ossetian cheese and put it in potatoes, add milk or sour cream, salt and mix.

Roll out the flatbread to a thickness of 0.5-1 cm. Place pre-cooked minced meat in the middle of the flatbread. Smooth the surface of the pie, turn it to the other side, and level it the same way. Repeat this 2-3 times until the cake has a rounded shape and even thickness.

Finally, place the potatoes in a hot frying pan. Make a hole in the middle of the top side of the pie to prevent steam from accumulating and causing the pie to rupture. Cook until the cake is browned and a specific smell appears.

Serve hot, brushed with butter.

MORE RECIPES. Kartofjin, Kabuskajin and Walibah

We will need:

For the test:

0.5 l. water or milk,
1 egg,
2 tsp. yeast,
vegetable oil,
flour, salt, sugar.

For the filling: - here it all depends on what kind of pies you are going to make (today we are making potato gin, walibah, kabuskajin)
potato gin (200 grams of potatoes, 150 grams of cheese),
ualibach (350 grams of cheese),
kabuskajin (300-350 grams of stewed cabbage).

Let's get started...

Knead regular yeast dough
Many people put the dough first - I don’t like it at all and I never put it on.
We heat the milk until lukewarm, add a little sugar (purely for yeast), and then add our yeast. Let it sit for a while (the yeast should completely dissolve). Next, add salt to taste, beat in an egg, add 150 grams of vegetable oil, and flour (as much as the dough will take - about 600 grams, maybe less). grease again with vegetable oil and leave to rise
To make the dough rise faster, I place the pan in a bowl of hot water.

An hour will pass and your dough is ready

Let's change it slightly and let it fit one more time.

As a result, you will have about 1100 g of dough. This is just enough for 3 pies.

While the dough is rising, prepare the filling.
A little about cheese. You need homemade cheese (in Ossetia it is called “Ossetian”, in Saratov there is naturally no point in looking for such a thing, but here I found homemade cheese, which is called “brynza” here). The cheese should not be salted, or very lightly salted (agree, you can always add some salt).

Potato gin. Boil the potatoes, cool and grind through a meat grinder with cheese. If necessary, add some salt. There should be a pleasant salty taste (oversalting is not tasty).
Ualibach. Grind the cheese and also taste for salt (to taste).
Kabuskajin. We stew the cabbage in the most ordinary way, salt and pepper it. The pepper should feel good. Those who like it spicy can add a little finely chopped capsicum.

As my mother told me, for one pie we need the same amount of dough and filling (it turns out 350 grams of dough and 350 grams of filling).

Sprinkle the table with flour. Divide the dough into 3 parts and let it rise a little.
Lightly crush our dough balls and add the filling.

Carefully gather the dough around the filling into a bag. Pinch it well and leave it to stand for a while.

Then carefully press with your fingers, starting from the middle and towards the edges, forming a thin circle. We do everything carefully so that the dough does not tear (if the dough breaks, it means it was not proofed well).

Carefully transfer to a baking sheet and make a hole in the middle of the pie. Well, we put it in the oven. oven temperature is about 200*C.
The cake bakes very quickly. As soon as our pie begins to brown, take it out and grease it with butter.

These are the pies I made

Http://www.stranamam.ru/post/2190946/

Kabuskadzhyn - Ossetian pie stuffed with cabbage and cheese

Ossetian pies are probably one of the most famous dishes of Ossetia. There are many options and names, depending on the filling, this time I propose to bake kabuskadzhyn - an Ossetian pie stuffed with cabbage and cheese. The pie is very tasty, tender, with a thin layer of dough and a substantial amount of filling. It just flies away in a moment))) Prepare it and see for yourself!

Ingredients:
For a mold with a diameter of 30 - 35 cm
For the test you will need:
Flour - 4 cups
Dry yeast - 1 teaspoon
Salt - 1 teaspoon (depending on the degree of saltiness of the filling, you can take a little more or less)
Sugar - 1 teaspoon
Milk - 1 glass
Water - 1 cup + how much the dough will take when kneading, I used 0.5 cup i.e. only 1.5 cups
Vegetable oil - 3 tablespoons

Filling:
Cabbage - 900 g
Vegetable oil - 1 - 2 tablespoons
Cheese - 600 g (in the original I use Ossetian cheese, in the absence of that I take Adyghe + Suluguni + feta cheese)
Salt - to taste
Butter for greasing pies after baking.

Preparation:

Ossetian pies are ritual pies, filled with significance and meaning. Three vertically located pies are associated with the three most important categories of life: God, Sun and Earth, and only on mourning occasions is an Ossetian pie made of 2 parts prepared.
For the dough, add a teaspoon of dry yeast and sugar to ¼ cup of warm water. Let sit for 3 - 4 minutes so that the yeast is saturated with water and better goes into solution, and then stir until completely dissolved. Add 1 - 2 teaspoons of flour, stir to get a mash without lumps, and leave in a warm place for 15 - 20 minutes. If the yeast is alive, it will come to life when it senses the sugar and produce a foamy cap. If after 15 minutes the yeast mash has not foamed, it means the yeast has lost its activity, or, simply put, died, and needs to be replaced.
Add warm water to the suitable yeast mash until the glass is full.
Sift flour into a large bowl, add salt, stir. Make a well in the center of the flour mound and pour the yeast mixture and milk into it. Gradually pour flour from the edges into the center, knead a very soft, flexible dough. Pay attention to the definition of “movable”, this is how professionals characterize the dough for Ossetian pies and, in my opinion, this definition is very good, understandable and correctly determines how thick it should be. During the kneading process, if the dough turns out to be thick, add water. This time I added 0.5 cups, but you may need a little less or a little more depending on the flour.
Knead the kneaded dough very well. While kneading, gradually add vegetable oil.
This is the kind of thin, flexible dough I ended up with in the finale.

Grease the kneaded dough with vegetable oil, cover with film and leave in a warm place to rise. The dough should double in size.
While the dough is rising, prepare the filling. Finely chop the cabbage. Heat the vegetable oil in a frying pan, add the cabbage and simmer with the lid open for about 10 minutes. Monitor the heat so that the cabbage does not fry, much less burn. When the cabbage has settled a little, cover the pan with a lid and simmer until the desired degree of softness. During the stewing process, if necessary, add a little water so that the cabbage is stewed and not fried. Remove the finished cabbage from the heat and let cool completely. If the cabbage is too wet, discard it in a sieve or even squeeze it out.
Grate the cheese or, if the cheese is soft, chop it with your hands. The original uses Ossetian cheese; if not available, it can be replaced with feta cheese, feta, Adyghe or other pickled cheese. Personally, I mix cheese, Adyghe and suluguni.
Mix cabbage and cheese. Add salt if necessary.
Divide the filling into 3 equal parts and form each into a bun.

Divide the risen dough into 3 parts and place it on a well-floured work surface (I usually use a baking sheet).
Round each part of the dough. To do this, gather the ends of the dough towards the center and then turn it over. As a result, you should have 3 dough balls.

Cover the top of the dough with film so that it does not dry out.
Take one piece of dough, place it on a floured board and knead into a flat cake.
Place a ball of filling in the center of the flatbread.
Gather the edges of the dough into a purse.

Gently knead the pouch into a cake according to the size of your mold. Knead from top to bottom and from the middle to the edges.

It is very convenient to turn the cake over using two planks. To do this, cover the top of the flatbread with another plank, turn it over, remove the top plank and knead it further. During the kneading process, use flour because... the dough is sticky.
Place the mashed cake into a dry, ungreased pan and knead and adjust to the size of the pan.

Make a hole in the center for steam to escape.
Bake at 220 - 240 C until browned. Keep the pie in the bottom half of the oven for the first 5 minutes, then move it to the center.
After baking, shake off any excess flour on top (if there is any) and brush with butter.

Cool on a wire rack.

Ossetian pie is a kind of thin dough flatbread with filling inside.

This is not a very ordinary dish; it is difficult to compare it with the usual baked goods.

Anyone who has ever tried Ossetian pie will never forget its taste.

This is not necessary; the aromatic dish can be made at home.

There are so many recipes here!

Ossetian pies with cheese and herbs - general cooking principles

The dough for Ossetian pie is often used with yeast, water, milk or kefir. As expected, it is allowed to rise well for a couple of hours, then divided into several parts. The technique for forming the pie is described in detail below.

You can use any cheese for the filling: Russian, Adyghe, Suluguni, feta cheese, and so on. A lot of herbs and spices are added to it. Ideally, the filling should be a little sticky to form a ball.

Ossetian pies are baked in the oven at 180-200 degrees. Sometimes they are fried in a frying pan. After baking, Ossetian pies are greased with butter and stacked on top of each other. Cut them all together into portions, like a cake. But this is in the classic version. If the pie is baked large and one at a time, then you can simply cut it into pieces as you like.

Ossetian pies with cheese and herbs (yeast dough)

Recipe for Ossetian yeast pie with cheese and herbs. The baked goods are fluffy, soft, and incredibly aromatic. Dry yeast goes into the dough. These products will make three small pies.

Ingredients

300 g flour;

1 tsp. yeast;

0.5 tsp. salt;

1 l. Sahara;

200 ml warm water;

4 tablespoons of oil.

For the filling:

300 grams of various cheeses;

A large bunch of greenery.

Yolk and a little butter for greasing pies before and after baking.

Preparation

1. Heat the water, you can use milk, the dough will turn out even tastier.

2. Dissolve yeast and sugar in warm liquid, add salt, add flour. While kneading, gradually add a spoonful of oil. The dough needs to be made elastic, soft, it is important to mix it well.

3. Transfer to a bowl, cover and let rise warm. This will take about two hours.

4. Prepare the filling. It is better to use different cheeses. Grate or chop and transfer to a bowl. We chop the greens and also add them to the cheese. Stir the filling and divide into three parts.

5. We also divide the dough into three lumps, let them stand on the table for a little longer, then roll out the cake.

6. Make a ball from the filling and place it in the center of the flatbread, lift the edges and pinch them together. You will get a bun with filling.

7. Turn the bun over so that the seam is at the bottom. Flatten the cake with your hands or roll it out with a rolling pin. We do this carefully. The thickness should be about 10 millimeters.

8. Place the cakes on baking sheets and make a round hole in the center of the cake through which steam will escape.

9. Brush with egg and bake until golden brown. Take it out and grease it with butter.

Ossetian puff pastry pie with cheese and herbs

Lazy, but also delicious Ossetian pie. Puff pastry is used. You can take any cheese: Adyghe, Russian, feta cheese, and so on.

Ingredients

A pack of dough;

300 grams of cheese;

100 grams of greens;

40 grams of butter.

Preparation

1. Since there is no need to prepare the dough, we just take it out in advance and let it thaw.

2. Grate or knead the cheese, depending on its type. It’s better to mix several varieties, it will turn out tastier.

3. Chop the greens, be sure to wash and dry them. Mix with cheese. Place one whole egg into the filling and add the white from the second egg. Leave the yolk for greasing the pie.

4. If you used not very salty types of cheese, then add spices. Stir the minced meat.

5. Form the pie. To do this, unroll the dough and roll it a little with a rolling pin. Since it is usually rectangular in shape, it is not profitable to make round pies. Transfer the rectangle to a baking sheet so that half hangs over the edge.

6. Lay out a layer of filling.

7. Cover the pie with the dough that hangs over the side. You need to mold the edges of the top and bottom well. If the dough is dry, you can grease it first.

8. Make several holes on the pie, grease the top with the previously set aside yolk.

9. Bake at 200 until the crust is golden brown.

10. Take out the pie and quickly grease it with a piece of butter.

Ossetian pie with cheese, herbs and cottage cheese

A variant of another Ossetian pie made from yeast dough. The filling is made from a mixture of cheese, herbs and cottage cheese, and it turns out simply amazing.

Ingredients

100 ml kefir;

100 ml hot water;

1 tsp. with a mountain of yeast;

20 ml oil;

0.5 tsp. salt;

Flour, a pinch of sugar.

Filling:

0.2 kg cottage cheese;

0.2 kg suluguni;

1 bunch of greens;

2 spoons of sour cream;

Pepper, salt.

Also one egg and 60 grams of butter.

Preparation

1. Pour hot water into the kefir and stir quickly so that the product does not curl into flakes. You will get a warm liquid.

2. Add sugar with salt and yeast, pour in butter. Add enough flour to make a soft but not runny dough. There is no need to fill it with flour. Leave in a warm place to rise, about two hours.

3. For the filling, mix cottage cheese with cheese chopped in any way. Throw in chopped herbs, season with sour cream and pepper. Let's taste it. If necessary, add a little salt.

4. Take out the dough, divide it into three pieces, roll them into balls.

5. Let the balls rise on the table for about ten minutes so that they can be easily rolled out.

6. We also make balls from the filling according to the number of cakes.

7. Let's make pies. First, we pack the balls into a flat cake, pinch them, then turn them over and flatten them to a thickness of one centimeter.

8. Transfer to a baking sheet, don’t forget to make a hole through which steam will escape.

9. Grease with egg and bake until golden brown. Remove and quickly pass a piece of butter over the pies.

Ossetian pies with cheese, herbs and potatoes

Another famous version of Ossetian-style pie. In addition to cheese, potatoes are also added to the filling. This makes the dish not only more satisfying, but also more economical.

Ingredients

500 g flour;

400 ml milk;

Spoon of sugar;

Spoon of yeast;

2 tablespoons of oil;

1 tsp. salt.

For the filling:

800 g potatoes;

400 g cheese;

150 g of various greens;

You will also need butter and an egg to decorate the pies.

Preparation

1. Make yeast dough using warm milk. Just gradually add all the ingredients to the liquid and dissolve well. Add flour, knead. We hold until there is a good rise.

2. Boil the potatoes and cool.

3. Grate the potatoes and cheese, you can use another cheese. Add an egg to the filling, you can throw in two of them, add chopped onion, dill, parsley. The bigger, the better. Stir the minced meat.

4. Divide the dough into pieces and roll into balls.

5. We also divide the filling into pieces and collect them into koloboks. The quantities must match.

6. We make pies in the usual way, the process is described in detail above (in the first recipe).

7. Place the pies on baking sheets and brush with egg before baking. After baking, use butter for greasing.

Ossetian pies with cheese and herbs in a frying pan

A variation of fried Ossetian pies with cheese and herbs. There are two options for frying: in oil or in a dry frying pan. Kefir dough with yeast, it is also suitable for baking pies in the oven.

Ingredients

150 ml kefir;

100 ml water;

30 g butter;

10 g yeast;

About 500 g of flour;

A little salt;

450 g cheese;

Spoon of sugar;

Oil for frying.

Preparation

1. Put yeast in warm water, add granulated sugar, stir. After ten minutes, combine with kefir, pour in 30 ml of oil, add half a teaspoon of salt, season the dough with flour and knead well.

2. Cover and leave to rise.

3. Prepare the filling. Simply grate or otherwise chop the cheese, add herbs and eggs to it, and stir well. If the cheese is hard, then you can add sour cream and mayonnaise for stickiness. Don’t forget to add salt and pepper, it turns out delicious with the addition of garlic.

4. Take out the dough, form cakes, detailed preparation is described above. It is advisable to size according to the diameter of the frying pan.

5. Heat the oil and fry the flatbreads.

6. If you cook pies in a dry frying pan, the heat should be moderate. After frying, in this case, you will need to lubricate the products with oil.

Ossetian pie with cheese, herbs and minced meat

A version of Ossetian pie for meat eaters. For three pieces you will need 700-800 grams of yeast dough. You can knead it according to any of the recipes.

Ingredients

0.7 kg of dough;

0.2 kg minced meat;

1 bunch of green onions;

1 bunch of dill;

250 grams of cheese;

Salt pepper;

50 grams of butter;

1 yolk.

Preparation

1. Divide the dough into three pies, roll them into balls, leave them on the table so that they rise a little more.

2. During this time, let's quickly prepare the filling. Grate the cheese, chop all the herbs, add minced meat and spices. Knead thoroughly, then divide into three parts. We also make balls from minced meat.

3. Form regular pies, flatten them with your hands or roll them out with a rolling pin.

4. Make a hole on top and cover with yolk.

5. Bake at 180.

6. As soon as the pies become golden brown, take them out and quickly grease them with oil.

7. Meat pies are also stacked on top of each other.

Ossetian pies with cheese and herbs - useful tips and tricks

You can grease Ossetian pies not with ordinary butter, but with melted butter. The aroma it produces is simply amazing.

You can add a spoonful of milk to the yolk to grease the pie. It will make the lubricant mixture more fluid and increase the quantity.

It is convenient to grease Ossetian pies with egg or butter using a silicone brush. It does not absorb the product, is easy to clean, and does not accumulate odors.

The pies don't fit on the baking sheet? Cook the leftovers in a frying pan, it will also turn out delicious. You can plan ahead and make baked and fried items.

In fact, there are many recipes for making cheese flatbreads, but the roots of this dish come from Caucasian cuisine. It was there that these pastries were first prepared.

Flatbreads with cheese are Ossetian, Imeretian, Megrelian, Georgian, Adjarian and so on. They all differ in shape and filling inside.

You can use any kind of flour: rice, wheat, corn, oatmeal. Two methods of temperature treatment are used: baking in the oven and or frying in a pan.

Often flatbreads are prepared without any filling and eaten instead of bread. In this case, it is recommended to add herbs to the dough to add additional flavor and add piquancy.

The dough can also be unleavened, rich or rye. It is often sprinkled with sesame seeds, flax seeds or sunflower seeds. Sometimes the flatbreads are coated with butter while still hot.

The dish will be perfect with fish, meat, ham or just vegetables, it all depends on what type of dough was used to prepare it.

Georgian khachapuri: step-by-step recipe

This dish in Georgia is called khachapuri. It is made from unleavened curd cheese with eggs. Khachapuri can be made from semi-finished dough purchased at the grocery store, or even lavash.

But to prepare real Georgian flatbreads with cheese, you will have to take the usual one-component ingredients and do everything yourself.

Mix warm kefir with sugar and salt. Instead of this fermented milk product, you can use yogurt, but matsoni is better. Add olive oil and add crushed flour in small batches.

At the end, add baking powder. If it is not there, you can replace it with baking soda, but do not extinguish it. Knead into a soft, plastic dough that should not be too stiff and filled with flour, cover with a bowl and leave to rest.

Any semi-hard or hard cheese is suitable for the filling: suluguni, feta cheese, Adyghe, Caucasian, but it must be slightly salted.

If you come across a dairy product with excess salt, mix it with farm cottage cheese in a 1:1 ratio. You can even mix several types of cheese at once. This will make the filling much tastier.

Divide the finished dough into ten approximately equal parts. We roll out one by one into thin layers, but so that they do not tear. Place the filling in the center and cover with the second half of the prepared dough.

We secure the edges tightly so that when it melts it does not leak out. Roll out with a rolling pin so that the cake is proportional.

Baking is carried out at 160° C, so we set the thermostat to this temperature. We cover the baking sheet with parchment and carefully, trying not to damage the product, place it at a distance from each other.

Brush the top with beaten egg. Bake for twenty minutes until a brownish, appetizing crust appears.

Take out the flatbreads and eat them hot right away. You can additionally prepare creamy or tomato sauce for them.

Flatbread with cheese on kefir, fried in a frying pan

Flatbreads made with cheese are found in almost every national culinary culture. They are characterized by ease of preparation and indescribable taste.

Components:

• Flour – 0.5 kg;
• Cheese – 300 g;
• Salt, sugar - to taste;
• Vegetable oil – 4 tbsp. l.;
• Kefir – 200 ml;
• Soda – 0.5 tsp;
• Egg – 1 pc.;
• Butter – 50 g;
• Basil - a bunch.

Preparation: 70 minutes.

Calorie content: 287 Kcal/100 g.

Add salt and sugar to the kefir liquid. If it is not very sour, add baking soda and leave for ten minutes. Grind the cheese with a fork with chopped basil to make the mass as homogeneous as possible.

Beat the egg and pour it into the fermented milk mixture, then add vegetable oil and add flour, the amount may differ slightly from that indicated. The main thing when kneading the dough into a homogeneous mixture is not to overdo it. The mass should stick slightly to the surface.

Cover the finished dough with a linen towel and leave to rest for fifteen minutes. Roll out the flour mixture into a long sausage and use a knife to divide it into thirteen parts.

Roll them out one centimeter thick, stuff them and seal the edges tightly. Place in a frying pan without fat until brownish on both sides (five minutes will be enough), transfer to a flat dish and immediately coat with butter.

Ossetian flatbread with cheese and potatoes

In its homeland, this dish is called potato gin. Traditionally it is prepared with potatoes, feta cheese and, of course, fresh herbs. It can be fried in a frying pan or baked in an electric oven.

Components:

• Flour – 800 g;
• Milk – 150 ml;
• Potatoes – 3 pcs.;
• Cheese cheese – 200 g;
• Dry yeast – 1 tsp;
• Sour cream – 3 tbsp. l.;
• Sunflower oil – 3 tbsp. l.;
• Parsley - a bunch;
• Sugar – 1 tsp;
• Salt - to taste.

Cooking: 85 minutes.

Calorie content: 310 Kcal/100 g.

Wash the potatoes and set to boil until fully cooked. We dilute dry yeast in warm milk and wait for signs of fermentation to appear. Mix sour cream, sugar, salt and sunflower oil.

Sift the flour, pour in the yeast mixture and pre-combined products. Knead soft airy dough.

Transfer it to a clean bowl, cover with a towel and leave for an hour. It is desirable that the place be heated or at least without drafts.

Drain the potato broth and let the vegetables cool. Mash the cheese with a fork, chop the parsley and add grated potatoes. Mix everything well.

Divide the dough into six parts. Roll out and generously apply minced meat. You need to leave a hole in the center through which steam will escape. Fold the edges inward and pinch the dough. Crush the potatoes with your palms and place them in a well-heated frying pan to cook.

Cooking with kefir and ham

Flatbreads prepared according to this recipe are considered an excellent option for an early breakfast and are used as a snack on a hike or trip. They remain fresh for a long time and are quite filling.

Components:

• Flour – 600 g;
• Salt, sugar - a pinch;
• Kefir – 300 ml;
• Ham – 300 g;
• Suluguni – 150 g;
• Margarine – 100 g;
• Vegetable oil – 50 ml.

Preparation: 50 minutes.

Calorie content: 315 Kcal/100 g.

Mix flour with salt and sugar. Grate the ham together with the cheese. Melt margarine in the microwave. We combine all the ingredients except the ham.

Knead into a plastic, non-sticky dough, cover with a towel and let rest for thirty minutes. For the filling, you can use not only suluguni; any rennet or hard varieties of cheese will do.

Pour vegetable oil into a frying pan and heat it up. Roll out the dough into a long roll, cut flat cakes with a special knife three to four centimeters thick. We roll it out with a rolling pin, put the ham in the middle and wrap the edges towards the center, and fasten them there.

Once again, roll out the finished semi-finished product and place it in a frying pan, carefully so as not to burn yourself with the oil. Fry for just a few minutes, like pancakes. Place the finished products on a plate.

If you bought milk, but it turned sour, then read, You will get lush and satisfying baked goods.

Pies with apples will turn out great if you use one of them when preparing them. Enjoy the delicious pies!

1. Ossetian flatbreads can be cooked both in an electric oven and on the stove in a frying pan. Just don’t cover them with a lid until you turn them over;
2. If during the process the cake inflates greatly, carefully make holes with a fork so that the air escapes and the product does not fall apart;
3. If the cakes are fried in a frying pan, you don’t have to coat them with oil afterwards;
4. It is recommended to knead the dough only with your hands to feel its consistency;
5. After kneading, be sure to leave the dough to rest, this will make the products more tender;
6. Cheese flatbreads are somewhat hard when cold, so it is better to warm them up before eating;
7. Ham can be replaced with boiled sausage, it will also taste good. Fried mushrooms will also come in handy.

Eat your homemade tortillas with gusto! Good luck to you, dear housewives, in your culinary career!