Transylvanian griddle breads

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.

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.

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.