Alissa Timoshkina, Author at Woolworths TASTE

Afternoon tea

Cabbage strudel

1 hour 5 minutes

Qistibi – tatar potato flatbreads

Serves Makes 8

Difficulty Medium

Prep Time 40 minutes, plus 30 minutes’ resting time

Cooking Time 30 minutes

Ingredients

For the dough:

1 cup water
50 g butter, melted, plus extra for brushing
2 T sour cream
500 g cake flour
½ t salt
1 t caster sugar

For the filling:

5–6 medium potatoes, peeled and diced
vegetable oil, for frying
2 onions, peeled and thinly sliced
50 g salted butter
sea salt and freshly ground black pepper, to taste

Method

1. To make the dough, mix all the ingredients in a large bowl. Work the dough until it comes together easily into a ball. Cover with clingfilm and let it rest for 30 minutes.

2. To make the filling, cook the potatoes in salted water for 10–15 minutes until soft.

3. Meanwhile, heat a little oil in a frying pan and fry the onions with a pinch of salt over a medium heat for 15 minutes, until soft and caramelised in places.

4. When the potatoes are cooked, mash them roughly with the butter, add the onions and season with salt and pepper. (I like my filling quite peppery as this gives the potatoes a satisfying depth and warmth but let your taste buds guide you.)

5. Return to the dough, tip it out onto a dusted surface, knead it for a few minutes, divide it into balls (40 g each), then roll each into a thin disc about 20 cm in diameter. Keep the rolled dough discs under a clean tea towel while you finish the rest.

6. Heat a non-stick frying pan and toast each flatbread on both sides until golden brown. Stack the cooked flatbreads under a clean tea towel.

7. When all the flatbreads are ready, stuff them with 2–3 heaped tablespoons of the potato mash and fold in half. Generously brush with the melted butter and serve immediately.

Cook’s note: You can easily reheat these by toasting the flatbread in a dry pan on each side for a few moments and drizzling some hot melted butter over the top to finish.

Find more bread recipes here

Photographer: Laura Edwards

Extracted with permission from Kapusta by Alissa Timoshkina

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Cabbage strudel

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Qistibi – tatar potato flatbreads

Qistibi – tatar potato flatbreads

Ingredients

Method