Chechen-style Stuffed Flatbread with Smoked Fish

Ingredients

In this Chechen adaptation, we replace the traditional Scottish priddhas with a soft and pillowy flatbread. The original dish uses herring as the main fish, while we incorporate smoked fish, which adds a distinct smoky flavor to the filling. Additionally, we infuse the filling with Chechen herbs and spices to create a unique taste profile that reflects the flavors of Chechen cuisine. We alse have the original recipe for Priddhas an' herrin', so you can check it out.

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 200g smoked fish, flaked 200g smoked fish, flaked
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt for the flatbread. Gradually add warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the flaked smoked fish, chopped onion, minced garlic, fresh dill, fresh parsley, ground black pepper, paprika, and salt to taste. Set aside.
3. 3.
   Divide the rested dough into small balls. Roll out each ball into a thin circle.
4. 4.
   Place a spoonful of the smoked fish filling onto one half of the rolled-out dough circle. Fold the other half over the filling and press the edges to seal.
5. 5.
   Heat a non-stick pan over medium heat and brush it with vegetable oil. Cook the stuffed flatbread on both sides until golden brown and crispy.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Serve the Chechen-style Stuffed Flatbread with Smoked Fish warm and enjoy!

Treat your ingredients with care...

• Smoked fish — Ensure that the smoked fish is properly flaked and free from any bones before incorporating it into the filling.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper to the filling mixture.
• Serve the stuffed flatbread with a side of yogurt or sour cream for a creamy and tangy contrast.
• Experiment with different types of smoked fish, such as trout or mackerel, to vary the flavors.
• For a vegetarian version, replace the smoked fish with grilled vegetables or mashed potatoes.
• Leftover stuffed flatbread can be refrigerated and reheated in a toaster oven for a quick and delicious snack.

Serving advice

Serve the Chechen-style Stuffed Flatbread with Smoked Fish as a main course accompanied by a fresh salad or pickled vegetables. It can also be enjoyed as a hearty appetizer or snack.

Presentation advice

Arrange the stuffed flatbread on a platter and garnish with fresh herbs, such as dill or parsley, for an appealing presentation. Serve it warm to showcase the golden and crispy exterior.