Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/2 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 2 tbsp chopped fresh dill
Special equipment needed:
- Rolling pin
- Large skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
2. In a separate bowl, whisk together the milk, egg, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth.
5. Cover the dough with a damp towel and let it rest for 10-15 minutes.
6. Divide the dough into 8-10 equal pieces and roll each piece into a thin circle.
7. Heat a large skillet or griddle over medium-high heat.
8. Cook each verhuny for 1-2 minutes on each side until lightly browned.
9. In a small bowl, mix together the sour cream and chopped dill.
10. Serve the verhuny warm with a dollop of the sour cream and dill mixture on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 verhuny
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of sour cream.
- Chopped parsley or chives can be used instead of dill.
Variations:
- Add grated cheese to the dough for a cheesy verhuny.
- Add chopped cooked bacon or ham to the dough for a savory verhuny.
- Add cinnamon and sugar to the dough for a sweet verhuny.
Tips and tricks:
- Make sure to roll the verhuny thin so they cook evenly.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the verhuny warm in a low oven until ready to serve.
Storage instructions:
Store leftover verhuny in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat verhuny in a toaster oven or oven at 350°F for 5-7 minutes until warmed through.
Presentation ideas:
Arrange the verhuny on a platter and top each one with a dollop of the sour cream and dill mixture. Garnish with additional chopped dill or parsley.
Garnishes:
Chopped fresh herbs, sliced green onions, or crumbled bacon.
Pairings:
Verhuny with sour cream and dill pairs well with soup, salad, or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted carrots, or sautéed green beans.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the verhuny are sticking to the skillet or griddle, add a little more oil.
Food safety advice:
Make sure to cook the verhuny thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Verhuny are a traditional Ukrainian flatbread made from simple ingredients like flour, milk, and eggs. They are often served with sour cream and dill as a popular snack or appetizer.
Flavor profiles:
The verhuny are savory and slightly tangy from the sour cream and dill mixture.
Serving suggestions:
Serve verhuny with sour cream and dill as an appetizer or snack. They can also be served as a side dish with a meal.
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Region: Russian