Quick Flatbreads with Green Cheesy Filling

Makes  4 medium size flat breads

Filling

3-4 sprigs spring onions, cleaned

small-medium bunch flat parsley, big stems removed

1 clove of garlic, minced

1/4 teaspoon olive oil

1/4 teaspoon lemon juice

1/4 teaspoon salt

cayenne pepper to taste

Dough

1 cup whole-wheat flour (might be substituted to all-purpose flour)

1/2 cup all-purpose flour

1/4 teaspoon salt

ground black pepper to sprinkle

2 tablespoons butter

75 ml boiling water

35 ml ice-cold water

To assembly

2-3 tablespoons processed cheese any kind, shredded

Vegetable oil of frying

Yogurt Feta Dip from Elie Krieger

Makes 2 servings

¾ cup plain Greek yogurt (low-fat or whole)

½ cup crumbled feta cheese (2 ½ ounces)

3 tablespoons chopped fresh dill, or other tender herb such as parsley or cilantro (I used capers)

2 teaspoons fresh lemon juice

1 small clove garlic, grated or finely minced

1 teaspoon olive oil

Freshly ground black pepper to taste

Stir together the yogurt, feta, dill, lemon juice, garlic, olive oil and pepper in a medium bowl.

Dip will keep for up to 4 days in an airtight container in the refrigerator.

For the filling, place spring onions and parsley into a bowl of a food processor. Process until small bits resemble. In a medium bowl mix onion-parsley with garlic, olive oil, lemon juice, teaspoon salt, and cayenne pepper. Set aside.

For the dough, in a large bowl mix flours, salt, and ground black pepper. Place butter in s small bowl and pour boiling water over. Mix until all butter is melted. Add to flour mixture and pour icy water. Knead a dough, leave in a bowl, and cover with a dry towel for 30-40 minutes. 

To assembly, divide the dough and filling into 4 equal parts. Roll each porting into a very thin rectangle, spread a quarter of the filling all over the dough and lightly sprinkle with shredded cheese. Starting with the longer side, roll up and wrap in a snail. Using your hands, flatten the snail and roll out into a medium flatbread. Repeat with the rest of the portions of the dough and filling.

Pour two teaspoons of vegetable oil into medium skillet and heat on medium heat. Fry flatbreads for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed. For success, please, don't over-oil pan.

Serve warm with yogurt feta dip.

Russian version for Daniya