Meat filled flat-bread (lepeshka) – лепешка

Lepeshka

Lepeshka

We made this flat bread (лепешка) the same day as when we made manti. See, we had some leftover dough as well as a little bit of the meat mixture. We can’t let anything so good go to waste, so we combined them together into a most delicious bread (with meat).

For the ingredients and steps to create the dough and meat mixture, see the Manti recipe.

The dough was rolled out and slightly stabbed with a fork. This is done so it doesn’t puff up (we’re not making puff pastry after-all). So, after stabbing the dough with the fork to make some holes, place the meat evenly throughout (see the first image).

Then, roll the dough into a rope shape.
Once you have a length of this meat filled dough rope, start rolling into a circle (see the second picture).

Brush with an egg wash and place into an oven at 350 degrees for about an hour. Since ovens vary wildly, just make sure it’s done and the dough is flaky and golden brown on top (and that the meat is cooked through).

Thanks Nora for yet another delicious recipe.

Dough with meat

Dough with meat

Dough roll

Dough roll

Lepeshka Done!

Lepeshka Done!

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