Întorsuri, Romanian fried flatbreads

Name: Întorsuri, Romanian fried flatbreads
Ingredients: 500 g flour; 3 tablespoons oil; 250 ml warm water; 30 ml warm water; 1/2 teaspoon salt; 1 tablespoon oil; 250 ml oil for frying

Season - Întorsuri, Romanian fried flatbreads by Mirona M. - Recipia

Întorsuri are thin sheets of dough made with flour and water, rolled or left plain, then fried until golden spots appear and the edges turn slightly crisp. I aim for dough that stays soft and elastic after kneading; if it stretches without springing back, I can easily roll it out into a thin sheet. Preparation: 30 minutes. Cooking: 16 minutes. Resting: 28 minutes. Total time: 74 minutes. Serves: 8. Approximately 350 kcal and 8 g protein per serving.

Ingredients

500 g flour
3 tablespoons oil
250 ml warm water
30 ml warm water
1/2 teaspoon salt
1 tablespoon oil
250 ml oil for frying

Preparation

1. Sift 500 g flour and set aside 2 tablespoons for dusting. Make a well in the middle and add 3 tablespoons oil, 250 ml warm water and 1/2 teaspoon salt. Mix, then knead for 10 minutes; if the dough is too stiff, gradually work in up to 30 ml water. Cover with a warm cloth and leave for 10 minutes in a warm, dry place. 2. Roll the dough out with a rolling pin into a sheet, cover it with a cloth and leave it for 15 minutes. 3. Sprinkle the reserved flour over a tablecloth and place the sheet on top. Carefully stretch it with your hands until it is very thin and extends beyond the edges of the table. Tear off the thick edge and leave the sheet to dry out for 3 minutes, then brush it with 1 tablespoon oil. 4. Add the filling of your choice or leave the sheet plain. Using the tablecloth, roll it up from both long sides, cut down the middle to make two rolls, then cut them into 8 pieces and roll each piece out with a rolling pin. Heat 250 ml oil to 175°C and fry two sheets at a time for 2 minutes on each side, until golden spots appear.

Notes

Good fillings include telemea with dill, sautéed sauerkraut, potatoes, fresh cheese, apples or pumpkin; the flour contains gluten, and versions with cheese contain dairy. Keep the fried sheets in a sealed container in the fridge for up to 3 days and reheat them in a dry pan. If the sauerkraut is very salty, rinse it, squeeze it dry and let it cool before putting it on the sheet. Stretching the dough by hand is the part many people rush; pull it slowly, from the middle toward the edges. A filling that is too wet can soften the sheet before it reaches the pan, so drain the cabbage and grated fruit well. Serve them with plain yogurt or buttermilk.