Plachyndy

Variations of this stuffed flatbread are quite a common all across the Balkan Peninsula where they are also known as Plăcintă. They are also similar to Turkish Gözleme. The fillings can also vary from cheese to potato or a combination of all of them! This recipe is Moldavian and from chef Olia Hercules. 

Ingredients
makes 4
250ml buttermilk (or kefir)
½ tbsp distilled vinegar
½ tbsp sugar
1 tsp salt
300g plain flour, plus extra for dusting
½ tsp bicarbonate of soda

for the filling
50g sorrel, finely chopped
4 spring onions, finely chopped
1 small bunch of dill, chopped
1 small bunch of parsley, chopped
2 eggs, lightly beaten
pinch of salt
4 tbsp sunflower oil 

for frying
100ml sunflower oil 


Method
In a large mixing bowl add the buttermilk, vinegar, sugar and salt and mix well. Then sift in the flour and bicarbonate of soda. Mix thoroughly until it forms a soft dough. 

On a well floured work surface knead the dough until it's no longer wet and sticky but still soft.  Set it aside to rest for a good hour.

In another bowl mix the sorrel, spring onions, dill and parsley together, then add the eggs. Season lightly with a pinch of salt.

Divide the dough into four equal pieces then using a rolling pin roll out each piece of dough on a floured surface to about 20cm diameter.

Brush the surface of the dough with a tablespoon of oil before spreading a quarter of the sorrel mix all over.

For each flatbread, fold opposite sides of the pastry into the center. Then pull the remaining edged into the middle, creating a purse of roundish shape.

Make sure all of the edges are firmly pinched together, flour the top lightly and gently flatten the bag with a rolling pin and/or your hands.  Be gentle but don't worry if you split it slightly.

Heat 100ml of sunflower oil in a pan until hot and gently lower in a flatbread. Fry on both sides until the bread becomes a light brown in colour. 

Drain on kitchen paper and serve warm.