Making Scovergi

Or, Yogurt and Cheese flatbreads

Carpathia offers a lot of bread and street food goodies for anyone looking to sharpen their teeth on some new recipes, and among these new recipes was one for Scovergi, a yogurt and cheese fried flatbread that caught my eye immediately. She describes them as Romanian popcorn, often ate while watching TV with the family. The picture looked like something I wanted in my mouth right that minute.

So I made them. The good news is that they come together super easy. The dough has a relatively short proofing time compared to most of the recipes that I’ve been trying lately, needing only an hour or so in the fridge to get to the right place. You stretch it out large, cover it in shredded cheese, and then roll it up so you can make the pinwheel pattern later on.

Sometimes the dough resists coming together into a single flat entity because of the wheel of cheese in between the layers, but a few extra rolls of the rolling pin helped me get them to come together before sticking them into a layer of oil.

I think that the first time I made them, I made the mistake of adding too much oil to the pan. My husband loved them, but he later expressed that they felt heavy and oily. I agreed. Because of this, I have resolved to make them again. That may be a project for this weekend, given that I’m currently obsessed with some different yogurt flatbreads from the Bon Appetit team. I will make those every day until I run out of greek yogurt, I swear on my life.

There isn’t a lot to these yummy fried bread treats, but it's yet another feather in the cap of Carpathia as I continue to learn more about a cuisine rarely focused on in the United States.