Potato Placintas

Potato placintas can be cooked according to a traditional Moldovan recipe. First you need to knead the dough for the placinta. To do this, dilute salt in water at room temperature, add vegetable oil, add sifted flour and knead the dough. The dough should be soft and not stick to your hands; if necessary, its density can be adjusted by adding flour or water. The finished dough should be rolled into a ball and left in some container for about half an hour, covered with a cloth, so that the dough for the placinta fits.

Now you can start preparing the filling for the placinta. The potatoes need to be peeled and cut into thin slices; the thinner they are, the better the placintas are baked. Season the potato slices with salt and pepper and mix well.

Divide the risen dough into three parts and roll into thin round cakes. Place prepared potatoes in the middle of each flatbread, top with a piece of butter, which will add juiciness to the potato flatbreads.

Fold the edges of the dough into an envelope, and also fold the corners of the envelope towards the middle, obtaining placintas with potatoes in the form of an octagon. The resulting placintas need to be lightly rolled out with a rolling pin to reduce their thickness and make them denser.

Placintas with potatoes are cooked in a frying pan. You need to fry the placintas in vegetable oil under the lid, on both sides for 7-9 minutes each side. The finished potato placintas should remain juicy and have a crispy crust.