Placinte

Combine the flour and salt in a large bowl, then add warm water and oil gradually while mixing until a soft, pliable dough forms. Knead on a floured surface for eight minutes until smooth and elastic, then cover and rest thirty minutes.

Prepare the filling by mixing the farmer cheese with beaten eggs, chopped dill, salt, and pepper in a bowl. Stir until well combined and the mixture is evenly seasoned throughout with a creamy, spreadable consistency suitable for stuffing.

Divide the rested dough into eight equal portions and roll each into a ball. On a well-oiled surface, roll each ball into a very thin circle about thirty centimetres across, stretching gently with your hands to achieve near-translucent thinness.

Place a generous line of cheese filling across the centre of each dough circle. Fold the sides inward over the filling, then roll into a flat rectangular package, pressing gently to distribute the filling evenly without breaking the dough.

Heat a large flat skillet or griddle over medium heat and brush lightly with oil. Place each stuffed flatbread seam-side down and cook for three to four minutes per side until golden brown spots appear and the dough becomes crisp and flaky.

Remove the cooked placinte from the skillet and brush the hot surface immediately with melted butter. Stack on a plate and cover with a clean towel to keep warm while cooking the remaining flatbreads. Serve hot with sour cream on the side.