Qatlama

Instructions

1. Mix the flour, salt, egg and lukewarm water to a smooth dough, then knead for 8 minutes and let it rest for 30 minutes under a cover.
2. Finely chop the herbs and spring onions, then mix them with the crumbled cheese and a pinch of pepper.
3. Divide the dough into four balls and roll each into a very thin disc about 25 cm across.
4. Spread a quarter of the filling over half of each disc, then fold it into a half-moon, pressing the edges together.
5. Heat the oil in a pan over medium heat and cook each flatbread for 3 to 4 minutes per side, until well browned.
6. Cut the flatbreads into pieces and serve warm, with yoghurt or tea.