"In the Soviet Union, all the [bread] that you'd get in the shops would be really horrendous," Hercules explained. "So my grandma would just make a huge pile of these instead." These Moldovan flatbreads—known as plachinda—were originally made with whey leftover from making fresh cheese, but kefir, or even thinned-out yogurt, makes a good substitute. The dough is wrapped around a vegetable filling, then pan-fried into a puffy, crispy, doughy golden round. It's a happy mash-up of spanikopita, focaccia, khachapuri, and fried dough.