Placinte

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.