Transylvanian Griddle Breads with Cheese and Honey

This recipe was originally published in the award-winning cookbook Tava: Eastern European Baking and Desserts from Romania & Beyond by Irina Georgescu (Hardie Grant, 2022). Reprinted here with permission.

You can purchase Tava here

Transylvanian Griddle Breads with Cheese and Honey (Plăcintă ardelească la tigaie cu urdă şi miere)

Ingredients: 

• 180 g (6 ½ oz) curd cheese (romanian branza de vaci or set cottage cheese)
• 4 tablespoons sunflower oil, for cooking
• runny honey, for drizzling

For the dough:

• 300g (10 ½ oz / 2 ½ cups) plain (all purpose) flour, plus extra for dusting
• 20 g (¾ oz / 2 tablespoons) golden caster (superfine) sugar
• 7 g (1 sachet) fast-action dried yeast
• 100ml (3 ½ fl oz / scant ½ cup) water
• 5 tablespoons milk
• 2 tablespoons sunflower oil
• 1 pinch of salt

Method: 

1. If you are using cottage cheese for the filling, drain it of any excess water beforehand.
2. Make the dough by combining all the ingredients together in a bowl, then knead until soft and silky. Cover and leave to the rest at room temperature for 1 hour.
3. Set a cast-iron or non-stick frying pan (skillet) over a medium-high heat.
4. Flour your work surface and hands generously, then divide the dough into 6 equal parts. Roll one piece out to a circle, 25-30 cm (10-12 in) in diameter. Crumble (or spread) a sixth of the cheese on top. Bring the sides to the middle 7 or 8 folds, overlapping them slightly, then press with your hands or gently use a rolling pin to flatten and seal them. Repeat until you have 6 filled breads ready to be cooked.
5. Oil the hot pan with about 1 tablespoon of oil. Cook each pie on both sides for a few minutes until golden brown. Transfer to a plate and cover with a beeswax wrap or a reusable plastic bag (the steam will keep them soft) while you cook the rest.
6. Serve warm, drizzled with honey.