Ukrainian Flatbread Sandwich
This is a recipe I have varied a lot from the original. It’s based on a folk recipe from the Ukraine, and makes a delicious lunch or picnic dish. You can change the filling, but I tend to use feta with a seasonal vegetable each time.
They store for up to three days in a fridge, and can be reheated, or eaten cold, if not eaten at the time of making.
200ml cold water
1 lightly beaten egg
450g plain flour
400g feta cheese, crumbled
Filling options, as you prefer:
Finely sliced spring onion
Finely chopped tomato
Flour for dusting
Oil for cooking
Make the dough:
1. Mix the egg, flour, water and a pinch of salt together in a bowl.
2. Once bound, move to a surface to kneed into an elastic dough-like consistency.
Make the filling:
3. Mix in a bowl the feta with your vegetables of choice, add seasoning, and rest.
4. Divide the dough into four pieces, roll out each piece into a circle as thinly as possible. It should reach about 30cm in diameter. Place 1/4 of the filling in a line down the centre of the dough, moisten the outer edges and fold over - this should give a long sausage like shape. Now fold the two outer 1/3 of this over each other to make a square. Flour the square and lightly roll to flatten.
5. Repeat until all ingredients are used.
6. Heat some oil in a large, flat-bottomed pan and cook on both sides, each ‘sandwich’ for roughly 3 to 4 minutes. They should turn a golden brown, like a good pancake.
7. Place on some kitchen towel to remove excess oil, wait to cool and eat.