Scovergi (Romanian Fried Flatbreads)
Scovergi are fluffy golden flatbreads fried in lard or oil, typical of Moldova and Bukovina. A simple yeasted dough of flour, water, yeast, and a touch of salt is left to rise, then stretched into thin rounds and quickly fried in hot fat. Served warm with sour cream, cheese, or honey — one of the most beloved breakfast or snack dishes from the Moldova region.
Servings
5
Prep
20 min (+ 60–90 min rising)
Cook
30 min
Total
approx. 2 hours
🥘Ingredients
servings
Dough
For frying and serving
✅Dietary Compatibility
Yield
10–12 scovergi
📦Storage
Refrigerator
Not recommended — scovergi soften quickly and lose their texture. Consume immediately after frying.
Freezer
The unfried dough can be frozen for up to 1 month; thaw in the refrigerator overnight and fry fresh.
🥗Nutrition Facts
Values per piece (approx. 80g, without toppings)
Calories
220 kcal
Protein
5 g
Fat
10 g
Carbohydrates
28 g
Fiber
1 g
🍷Pairs Well With
💡Variations
Add 1 tsp of dried thyme or rosemary to the dough for herb-flavored scovergi, ideal for serving with cheeses.
Fill the scovergi with cottage cheese and dill before frying — you get a filled version similar to Moldovan fried pies.
Use warm milk instead of water for a richer dough and softer, more flavorful scovergi.