Moldovan flatbreads called placintas

Ingredients:

Dough

• 250 g of sour milk
• 1 large egg
• 4 tbsp olive oil (or sunflower oil) plus extra for frying
• 1 teaspoon of salt
• 1 teaspoon instant dry yeast
• 700 g of premium flour

Potato filling

• 5 medium potatoes
• Half a medium onion
• Bay leaf

Curd filling

• 500 g of homemade cottage cheese
• 1 large egg
• A small bunch of fresh dill

Preparation:

1. It is best to knead the dough in a bread machine, if you have one., mix all the liquid ingredients, then add the flour and finally the yeast. Turn on the dough kneading cycle. This cycle allows the dough to rise and then knead twice.
   
   However, if you don't have a bread machine or want to practice kneading, you can also knead it by hand. Start with the flour and make a well in it. Place all the other ingredients in the well and mix them with the flour. Knead the dough. It should be slightly firm, but not too dry.
2. Place the dough in a large bowl, cover with a kitchen towel, and let it rise in a warm place for 25 minutes. Then gently punch it down (no need to remove the dough from the bowl). Let it rest for another 25 minutes, and punch it down again. While the dough is rising, prepare the filling.
3. To prepare the potato fillingWash, peel, and dice the potatoes, and boil them in salted water with a bay leaf. When the potatoes are cooked and tender (test with a fork), drain and mash them. Sauté the chopped onion in a little olive oil and add it to the mashed potatoes. Season with salt and mix well. Taste the filling and add more salt if needed.
   
   To prepare the curd filling, mix homemade cottage cheese with salt and finely chopped dill.
4. Traditionally, placinta is often prepared with a cheese filling. Brynza is a type of brine cheese popular throughout Eastern Europe and made from sheep's milk. It is similar to feta, which is widely used in Moldovan and Romanian cuisine.But you can use any filling for placinta—even fruit! The pie turns out best with apples. This recipe, however, features potato and cottage cheese fillings.
5. Once the dough is ready, remove it from the bowl and form it into a large ball. Divide the dough into 8 equal portions and form into small "patties." Using a rolling pin, roll each piece of dough into a circle approximately 15 cm in diameter.
6. Place a generous amount of filling in the center of each circle. It should cover about half of the dough circle. Spread the filling out slightly.
7. Fold the dough into a placinta shapeFirst, fold the top, bottom, and side edges of the dough toward the center and press. This will form a square. Then, stretching the dough slightly, fold each corner of the square toward the center and press. Then lightly roll out the placinta with a rolling pin. Repeat with the remaining portions of dough and filling until you have formed all 8 placinta. You should have 4 each with the cottage cheese and potato filling.
8. Fry each placinta on both sides, seam side first, in a little olive oil over medium-low heat until cooked through and golden brown.
   
   Place the finished placintas on paper towels to drain off excess oil.