Next, in the list of Flatbreads, I landed in Romania where I selected to make Placinta. I was inspired when Priya Srinivasa had done this for her Flatbread series and decided I will take the easy route by checking out her space. I have the whole series bookmarked anyways!. I had read about this from other sources as well. Though I thought I will stick to the inhouse Ph.D. and refer her research work, than spending my own time.
I read that Romanian cuisine is influenced by Ottoman cuisine and from other neighbouring countries as well. So you will find a lot of similar dishes across countries. Believe me when I say that I landed in certain dishes which were just the same, except for the name being different. I was forced to pick up something else at the last moment.
Anyway, Placinta is flatbread made with buttermilk and cooking soda. The filling can be soft cheese, apples or potatoes. In some traditional sites, I even saw cabbage being used as the stuffing. Well, I stuck to potatoes and this did turn out to be the tastiest though the recipe is so simple and practically nothing in terms of spice for the stuffing. It truly keeps up to the fact that this is served with tea for Breakfast.
The only change I did was to add a bit of salted butter to the mashed potatoes and then cooked it in salted butter.
1 Cup All purpose flour
1/2 Cup Buttermilk
1/4 Cup water
1/4 tsp baking soda
1 tsp salt
For the Filling
1 Large Potato
Salted Butter for cooking
Prepare the filling
MW the potato for 6 mins. Soak in water and peel. Mash when it is still hot with salted butter. Keep it aside.
Preparing the dough
Take flour, salt and baking soda in a large bowl. Whisk well to combine. Mix buttermilk and water together.
Now slowly add the liquid to the flour mix and start kneading. The dough will be pretty messy to start with.
Knead on the dough till it becomes pliable and easy to handle. Let the dough rest for 30 minutes.
Flour the work surface generously, divide the dough into 5 portions. Take a portion of dough and roll it out into a circle of 5 - 6 inches.
Keep 2 tbsp of stuffing in the center of the rolled dough. Bring the edges together and close and roll it again to form a circle. Be gentle while rolling, ensuring the stuffing doesn't come out.
Heat a nonstick pan, grease with butter, place the stuffed placinta on the hot pan, and cook for a minute or until the sides are brown. Flip and cook the other side until brown.
Serve hot with cream cheese or as I did with garlic mayo.
We are starting the last week in our Cooking Carnival, the September Mega Marathon. I have been doing Potato as One Ingredient theme all of this month, with each week with a subtheme featuring Potato as the star ingredient. I have done Fries and Chips, Starters, Gravies and Breakfast for the past four weeks. For the final and last week, I will be showcasing Flatbreads with Potato as the star from different countries.
For day 1 of Flatbread, I have Gozleme from Turkey. Gozleme is a stuffed flat bread, that Turks love a lot and have been making over thousand years. It's a street food and is also part of the Turkish Breakfast. It is also part of the Mezze Spread. I have adapted mine from here when I was inspired by Priya's adventure with Flatbreads.
This recipe was one of the first ones I cooked for this BM and also one that I made for the elders at home. Everybody simply loved it much and though it is quite similar to our aloo paratha, there is something different about the dough being so sticky and patted by hand. More like our Polis.
2 Cups All Purpose flour
1 Cup warm water
2 tbsp olive oil
Salt to taste
2 nos medium potatoes
1 no green chilli, chopped
1 medium sized onion, chopped
1/2 cup Cheese, crumbled
Handful of coriander leaves, chopped
How to make the Flatbread
For the stuffing
MW the potatoes for 6 mins, soak in water and peel. Mash it well with a fork, add all the other ingredients and combine well. Keep it aside.
For the dough
Take the flour in a bowl, add salt, olive oil and combine well. Let it sit for 10 mins.
Making the Stuffed Flatbread
Divide the dough and the filling into 4 portions. Dust the board with flour and take a portion of dough and roll it as thin as possible. Place one portion of the filling in the centre of the rolled out dough, fold in the 4 sides like an envelope.
Sprinkle a little flour on the folded dough and roll it again into a thick rectangle. Repeat the same with the rest of the dough.
Heat a nonstick pan, place the rolled gozleme on the hot pan. Keep the flame low and cook the bread until brown on both sides. Add a tsp of oil while cooking the gozleme.