Transylvanian Griddle Breads with Cheese and Honey

• annokset: 6 items

Ainekset

180 grams curd cheese (Romanian brânză de vaci or set cottage cheese)

4 tablespoons sunflower oil (for cooking)

runny honey (for drizzling)

300 grams plain flour (plus extra for dusting)

20 grams golden caster sugar

7 grams (1 sachet) fast-action dried yeast

100 millilitres water

5 tablespoons milk

2 tablespoons sunflower oil

1 pinch of salt

Ohjeet

If you are using cottage cheese for the filling, drain it of any excess water beforehand.

Make the dough by combining all the ingredients together in a bowl, then knead until soft and silky. Cover and leave to rest at room temperature for 1 hour.

Set a cast-iron or non-stick frying pan (skillet) over a medium–high heat.

Flour your work surface and hands generously, then divide the dough into 6 equal parts. Roll one piece out to a circle, 25–30 cm (10–12 in) in diameter. Crumble (or spread) a sixth of the cheese on top. Bring the sides to the middle in 7 or 8 folds, overlapping them slightly, then press with your hands or gently use a rolling pin to flatten and seal them. Repeat until you have 6 filled breads ready to be cooked.

Oil the hot pan with about 1 tablespoon of oil. Cook each pie on both sides for a few minutes until golden brown.

Transfer to a plate and cover with a beeswax wrap or a reusable plastic bag (the steam will keep them soft) while you cook the rest. Serve warm, drizzled with runny honey.