Kefir, a traditional Russian fermented milk drink, adds tenderness to the dough for these flakey Moldovan flatbreads, stuffed with dill, scallions, and sorrel—the perfect starter for a large picnic or as an afternoon snack. If you don’t have access to kefir, simply substitute 3/4 cup natural plain yogurt mixed with 1/4 cup water. This recipe comes from Ukraine-born chef Olia Hercules, author of “MAMUSHKA MAMYIIIKA: Recipes from Ukraine & Beyond” (Mitchell-Beazley, 2015).
