Chechen Flatbreads

Name: Chechen Flatbreads
Prep time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 250 ml Kefir; 400 g Curd; 50 g Butter

So fragrant and tempting—impossible to resist! Chechen flatbreads are incredibly tasty, hearty, and juicy. They can be made in any shape, but I prefer them in a half-moon shape. This dish is perfect for breakfast or a snack.

4.8

(20)

Updated : 10 June, 2025

Easy

About 45 min.

Ingredients

Dough

250 milliliters

Kefir

320 grams

Wheat flour

0.3 teaspoon

Baking soda

to taste

Salt

Filling

400 grams

Curd

1

Eggs

50 grams

Greens

to taste

Salt

to taste

Dry spices

Additionally

50 grams

Butter

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Prepare the necessary ingredients. It’s best to use slightly aged kefir, as it reacts better with baking soda. For the filling, use dry cottage cheese; otherwise, whey will leak out during frying. The main herb should be green onions, but you can also add dill or parsley.

Step 2

To prepare the dough, use room-temperature kefir. Add salt and baking soda. Mix well.

Step 3

The baking soda will react with the kefir, creating bubbles on the surface. If the kefir is not very acidic, you can add a little lemon juice or vinegar.

Step 4

Gradually sift in the flour, mixing it into the dough.

Step 5

Adjust the amount of flour based on the dough’s consistency. It should be soft and not stick to your hands. Cover it and let it rest.

Step 6

Meanwhile, prepare the filling. Wash, dry, and finely chop the herbs. Place the cottage cheese in a bowl, add the chopped herbs, and crack in an egg. Season with salt and spices to taste. Mix everything well. Wash the egg before use with food-safe detergent to remove any bacteria.

Step 7

Divide the dough into six equal parts.

Step 8

Roll each piece into a thin flatbread. Spread some filling over half of the dough, leaving space around the edges.

Step 9

Fold the other half over the filling to cover it. Trim the edges to form a neat half-moon shape. Repeat for all six flatbreads. You can use the dough scraps to make two more flatbreads.

Step 10

Fry the flatbreads on a dry pan for 2–3 minutes per side, until golden brown.

Step 11

While still hot, brush the flatbreads with butter and stack them on top of each other.

Step 12

These delicious Chechen flatbreads with cottage cheese and herbs can be served with tea or as a bread substitute for soups. Enjoy!