Flatbread is a national dish of many nations. Lavash and matzo, pizza and khachapuri, tortilla and focaccia... Cheese, sausages, potatoes, spices, berries, and fruits are used as fillings. Moldavian, Dagestan, and Ossetian flatbreads are made with cottage cheese. The baked goods are prepared in the oven and fried in a frying pan. Flatbread with cottage cheese and herbs is a simple and tasty dish. When fried in a dry frying pan, you get dietary flatbreads with cottage cheese. Let's cook them according to my grandmother's recipe.
We will need:
- wheat flour - 250 g (1 cup);
- kefir - 200 ml (1 glass);
- cottage cheese - 200 g (1 package);
- greens (onion, dill) - 50 g (1 bunch);
- butter - 20 g;
- chicken egg - 1 piece;
- salt - 3 g (1/2 teaspoon);
- soda - 3 g (1/2 teaspoon);
- pepper - to taste.
How to cook flatbreads with cottage cheese in a frying pan:
Rub the cottage cheese for the filling through a sieve or grind it in a meat grinder.
Advice. Lumps of cottage cheese will not allow you to roll out kefir cakes thinly and evenly.
Add an egg to the cottage cheese, salt and pepper to taste. Mix the mixture until smooth.
Wash the greens well and dry them on a napkin or towel. Chop very finely.
Advice. Flatbreads with cottage cheese and herbs are prepared with onions, dill, and parsley.
Mix the curd mass and chopped herbs.
Advice. Chechen flatbreads with chepalgash cottage cheese are prepared with this filling, but it can also be used for khichins.
Divide the finished filling into five equal parts and roll them into balls.
Next, prepare the dough for flatbreads with cottage cheese. Add soda and salt to warm kefir.
Advice. The appearance of bubbles indicates a soda quenching reaction.
Gradually, piece by piece, add the sifted flour into the kefir and knead the dough. It turns out slightly sticky and soft.
Advice. In order for the baked goods to turn out fluffy and soft, the dough should not be kneaded for a long time.
Let the finished dough rest for 15-20 minutes, covering the container with a lid.
Sprinkle the table with flour, roll out the dough into a sausage, cut into five pieces and roll into balls.
Advice. The balls of dough and filling should be approximately the same size.
Roll out the dough into flat cakes.
Place the filling in the center and seal the edges.
We connect the edges of the cake in the middle, leaving the cottage cheese inside without air.
Lightly press the product in the center, making it flat.
Sprinkle the dough with flour and roll it out with a rolling pin into a thin layer, starting from the middle to the edges. Shake off excess flour.
Advice. The dough must be rolled out very thin so that the product has time to bake.
Fry the product in a preheated dry frying pan for 2-3 minutes on each side at medium temperature.
Advice. If the baked goods puff up too much, prick them with a toothpick or fork.
Place the finished products in a stack, immediately after frying, grease them with oil.
Serve the cottage cheese cakes hot.
Recipe for kefir flatbread with cottage cheese and egg. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “kefir flatbread with cottage cheese and egg.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 211 kcal | 1684 kcal | 12.5% | 5.9% | 798 g |
| Squirrels | 10.8 g | 76 g | 14.2% | 6.7% | 704 g |
| Fats | 6.2 g | 56 g | 11.1% | 5.3% | 903 g |
| Carbohydrates | 27.7 g | 219 g | 12.6% | 6% | 791 g |
| Organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 3.1% | 1538 g |
| Water | 52 g | 2273 g | 2.3% | 1.1% | 4371 g |
| Ash | 1.512 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 78.1 mcg | 900 mcg | 8.7% | 4.1% | 1152 g |
| Retinol | 0.039 mg | ~ | |||
| beta carotene | 0.233 mg | 5 mg | 4.7% | 2.2% | 2146 g |
| Vitamin B1, thiamine | 0.085 mg | 1.5 mg | 5.7% | 2.7% | 1765 g |
| Vitamin B2, riboflavin | 0.162 mg | 1.8 mg | 9% | 4.3% | 1111 g |
| Vitamin B4, choline | 60.47 mg | 500 mg | 12.1% | 5.7% | 827 g |
| Vitamin B5, pantothenic | 0.356 mg | 5 mg | 7.1% | 3.4% | 1404 g |
| Vitamin B6, pyridoxine | 0.12 mg | 2 mg | 6% | 2.8% | 1667 g |
| Vitamin B9, folates | 24.517 mcg | 400 mcg | 6.1% | 2.9% | 1632 g |
| Vitamin B12, cobalamin | 0.404 mcg | 3 mcg | 13.5% | 6.4% | 743 g |
| Vitamin C, ascorbic acid | 5.58 mg | 90 mg | 6.2% | 2.9% | 1613 g |
| Vitamin D, calciferol | 0.273 mcg | 10 mcg | 2.7% | 1.3% | 3663 g |
| Vitamin E, alpha tocopherol, TE | 1.456 mg | 15 mg | 9.7% | 4.6% | 1030 g |
| Vitamin H, biotin | 3.928 mcg | 50 mcg | 7.9% | 3.7% | 1273 g |
| Vitamin K, phylloquinone | 34.9 mcg | 120 mcg | 29.1% | 13.8% | 344 g |
| Vitamin RR, NE | 2.6928 mg | 20 mg | 13.5% | 6.4% | 743 g |
| Niacin | 0.595 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 135.32 mg | 2500 mg | 5.4% | 2.6% | 1847 |
| Calcium, Ca | 91.86 mg | 1000 mg | 9.2% | 4.4% | 1089 g |
| Silicon, Si | 1.391 mg | 30 mg | 4.6% | 2.2% | 2157 g |
| Magnesium, Mg | 19.16 mg | 400 mg | 4.8% | 2.3% | 2088 g |
| Sodium, Na | 333.45 mg | 1300 mg | 25.7% | 12.2% | 390 g |
| Sera, S | 98.54 mg | 1000 mg | 9.9% | 4.7% | 1015 g |
| Phosphorus, P | 130.3 mg | 800 mg | 16.3% | 7.7% | 614 g |
| Chlorine, Cl | 544.15 mg | 2300 mg | 23.7% | 11.2% | 423 g |
| Microelements | |||||
| Aluminium, Al | 365.1 mcg | ~ | |||
| Bor, B | 12.9 mcg | ~ | |||
| Vanadium, V | 31.29 mcg | ~ | |||
| Iron, Fe | 0.866 mg | 18 mg | 4.8% | 2.3% | 2079 g |
| Yod, I | 3.69 mcg | 150 mcg | 2.5% | 1.2% | 4065 g |
| Cobalt, Co | 1.981 mcg | 10 mcg | 19.8% | 9.4% | 505 g |
| Manganese, Mn | 0.237 mg | 2 mg | 11.9% | 5.6% | 844 g |
| Copper, Cu | 73.68 mcg | 1000 mcg | 7.4% | 3.5% | 1357 g |
| Molybdenum, Mo | 8.788 mcg | 70 mcg | 12.6% | 6% | 797 g |
| Nickel, Ni | 0.765 mcg | ~ | |||
| Tin, Sn | 1.81 mcg | ~ | |||
| Selenium, Se | 13.955 mcg | 55 mcg | 25.4% | 12% | 394 g |
| Titanium, Ti | 3.83 mcg | ~ | |||
| Fluorine, F | 30.8 mcg | 4000 mcg | 0.8% | 0.4% | 12987 g |
| Chromium, Cr | 1.43 mcg | 50 mcg | 2.9% | 1.4% | 3497 g |
| Zinc, Zn | 0.5657 mg | 12 mg | 4.7% | 2.2% | 2121 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 23.635 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.7 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.067 g | ~ | |||
| Valin | 0.066 g | ~ | |||
| Histidine* | 0.029 g | ~ | |||
| Isoleucine | 0.051 g | ~ | |||
| Leucine | 0.092 g | ~ | |||
| Lysine | 0.077 g | ~ | |||
| Methionine | 0.036 g | ~ | |||
| Methionine + Cysteine | 0.061 g | ~ | |||
| Threonine | 0.052 g | ~ | |||
| Tryptophan | 0.017 g | ~ | |||
| Phenylalanine | 0.055 g | ~ | |||
| Phenylalanine+Tyrosine | 0.096 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.06 g | ~ | |||
| Aspartic acid | 0.105 g | ~ | |||
| Glycine | 0.036 g | ~ | |||
| Glutamic acid | 0.151 g | ~ | |||
| Proline | 0.034 g | ~ | |||
| Serin | 0.079 g | ~ | |||
| Tyrosine | 0.041 g | ~ | |||
| Cysteine | 0.025 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 57.81 mg | max 300 mg | |||
| beta sitosterol | 3.407 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.3 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.003 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.28 g | ~ | |||
| 17:0 Margarine | 0.003 g | ~ | |||
| 18:0 Stearic | 0.145 g | ~ | |||
| 20:0 Arakhinovaya | 0.008 g | ~ | |||
| 22:0 Begenovaya | 0.012 g | ~ | |||
| Monounsaturated fatty acids | 0.829 g | min 16.8 g | 4.9% | 2.3% | |
| 16:1 Palmitoleic | 0.033 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.752 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 1.126 g | from 11.2 to 20.6 g | 10.1% | 4.8% | |
| 18:2 Linolevaya | 1.112 g | ~ | |||
| 18:3 Linolenic | 0.005 g | ~ | |||
| 20:4 Arachidonic | 0.009 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 1% |
The energy value of a kefir flatbread with cottage cheese and egg is 211 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Tsar's cake - recipe
Cottage cheese is an affordable and healthy product. They prepare casseroles, cheesecakes, dumplings, and pancakes with it. Cheesecakes and rye flatbreads with cottage cheese are tasty and filling. A special place is occupied by the royal cake, the recipe of which resembles a shortbread cake with an airy soufflé inside.
We will need:
- cottage cheese (fat content 9%) - 500 g (2 packs);
- flour - 250 g (1 cup);
- granulated sugar - 200 g (1 glass);
- butter - 150 g (2/3 pack);
- eggs - 3 pieces;
- salt - 2 g (1/2 teaspoon);
- soda - 2 g (1/2 teaspoon);
- vanillin.
Preparation time: 15-20 minutes.
Cooking time: 40-50 minutes.
Total cooking time: 1-1.5 hours.
Quantity: cottage cheese pie.
Royal cottage cheese cake, recipe for tender pastries:
- First place the oil in the freezer for half an hour.
- Advice. It is permissible to replace butter with margarine for baking.
- Chop the butter into small pieces or grate it on a grater with large holes.
- Add half the sugar to the container and sift all the flour.
- Quickly grind the ingredients into fine, uniform crumbs.
- Line the springform pan with baking paper. Place about 2/3 of the crumbs into a container, forming the sides and bottom. We compact the mass tightly.
- Mash the cottage cheese with a fork or rub through a sieve, add vanillin, salt and soda. Pour in the remaining sugar and mix.
- Beat in one egg at a time, stirring the mixture each time. The thickness of the filling is like thick sour cream.
- Advice. You can use a mixer for mixing.
- Place the curd crumbs into the prepared pan and level the surface.
- Cover the filling with the remaining dough.
- Heat the oven to 200 degrees.
- Place the pan in the oven for 40-50 minutes. The royal cake with cottage cheese is ready when the top layer of dough is browned.
- Remove the mold after the baking has cooled completely.
- Serve the pie, cut into portions.
And finally, a video recipe for making excellent flatbreads with cottage cheese:
A simple recipe for flatbreads with cottage cheese and herbs in a frying pan (dough in water)
Compound:
- wheat flour – 160 g;
- cottage cheese – 0.2 kg;
- water – 120 ml;
- greens (any) – 50 g;
- refined vegetable oil – 20 ml;
- salt - to taste.
Cooking method:
- Sift the flour into a bowl.
- Boil water, pour oil into it, add salt, stir with a fork.
- Make a hole in the flour pile and pour the resulting mixture into it. Stir the contents of the bowl by raking the dough from the edges towards the center.
- Transfer the dough to a floured work surface and complete the kneading process with your hands. The dough should not stick to your hands.
- Form the dough into a ball, cover it with a bowl so that it does not dry out, and leave for half an hour.
- Divide the dough into 10-12 parts, their number must be even.
- Roll out the pieces of dough into round layers of approximately the same diameter.
- Wash and pat dry the greens with a towel. Remove coarse twigs and finely chop the green leaves with a knife.
- Place a spoonful of cottage cheese on every second layer of dough, spreading it so that it does not reach the very edges by about 1.5 cm.
- Sprinkle cottage cheese with herbs.
- Cover the cottage cheese and greens with the remaining layers of dough.
- Fasten the edges of the bottom and top layers.
- Heat a frying pan, place a flatbread on it and fry it on both sides until an appetizing crust.
In the same way, you need to fry the remaining tortillas. If your frying pan is large and can accommodate 2-3 tortillas, the process of cooking them will go much faster.
Caucasian-style flatbreads with cottage cheese and herbs (kefir dough)
Compound:
- wheat flour – 1 kg;
- kefir – 0.5 l;
- salt – 15 g;
- soda – 15 g;
- cottage cheese – 0.5 kg;
- green onions – 100 g;
- chicken egg – 1 pc.;
- butter – 150 g.
Cooking method:
- Put the kefir out of the refrigerator in advance so that by the time you knead the dough, it has time to warm up to at least room temperature. You can also heat the fermented milk product in a water bath. It is risky to heat it on the stove, as it may curl.
- Pour the kefir into a bowl, add baking soda and salt, and stir.
- Combine the fermented milk product with pre-sifted flour and knead the dough. It should be soft and pliable, but not sticky.
- After forming the dough into a ball, wrap it in cling film and leave it alone for 40 minutes.
- Crumble the cottage cheese into a bowl, add finely chopped green onions and one raw egg. Mix the ingredients thoroughly.
- Divide the dough into 8-10 parts. Divide the curd mass into the same number of servings.
- Roll out the first part of the dough and place a portion of the filling in the center. Lift the edges of the dough and close them over the filling. Blind it. First carefully knead the resulting filled ball with your hands, then roll it out into flat cakes. In the same way, prepare cakes from the remaining ingredients.
- Melt the butter in the microwave, in a water bath or over very low heat.
- Heat a frying pan with a diameter no smaller than the size of the tortillas. Fry the products on both sides.
- Place the tortillas in a stack, pouring oil over each of them.
