Recreate these Transylvanian griddle breads, then check out our gorgonzola and grape flatbreads, bacon and kale pesto flatbreads and more flatbread recipes.

Irina says: "These flatbread-style pies come in many variations across Romania. They are called plăcinte, turte, scovergi, pite or lipii, and can be fried or grilled. In Ardeal, another name for Transylvania, the pies are cooked on a lespede, a baking stone. A typical sweet filling is curd cheese or jam, drizzled with honey or dusted with icing sugar."

Recipe extracted from Tava by Irina Georgescu (£27, Hardie Grant)


  • 180g curd cheese (Romanian brânză de vaci or set cottage cheese)
  • 4 tbsp sunflower oil
  • runny honey, for drizzling


  • 300g plain flour, plus extra for dusting
  • 2 tbsp golden caster sugar
  • 7g fast-action dried yeast
  • 5 tbsp milk
  • 2 tbsp sunflower oil


  • STEP 1

    If using cottage cheese for the filling, drain off any excess water beforehand. Make the dough by combining all the ingredients and 100ml of water in a bowl with a pinch of salt, then knead until soft and silky. Cover and leave to rest at room temperature for 1 hr.

  • STEP 2

    Set a cast-iron or non-stick frying pan over a medium-high heat. Flour a worksurface and your hands generously, then divide the dough into six equal parts. Roll out one piece to a 25-30cm circle. Crumble (or spread) a sixth of the cheese on top. Bring the sides to the middle in seven or eight folds, overlapping slightly, then press with your hands or gently use a rolling pin to flatten and seal. Repeat until you have six filled breads ready to be cooked.

  • STEP 3

    Oil the hot pan with 1 tbsp of oil. Cook each bread on both sides for a few minutes until golden brown. Transfer to a plate and cover with a beeswax wrap or a reusable plastic bag (the steam will keep them soft) while you cook the rest. Serve warm, drizzled with honey.

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