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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

Grated carrot

Chopped coriander

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.

Gardeners Digest by Brewin Dolphin with Paul Hervey-Brookes 2021

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