Name: Karelian national wickets with millet
Prep time: 1 h
Cook time: 1 h
Yield: 20
Ingredients: Rye flour - 500 gram; Millet - 100 gram; Milk - 1 Art.; Kefir - 1 Art.; Sour cream - 5 tbsp; Salt - 1 tbsp

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Karelian national wickets with millet

1. Rye flour - 500 gram

2. Millet - 100 gram

3. Milk - 1 Art.

4. Kefir - 1 Art.

5. Sour cream - 5 tbsp

6. Salt - 1 tbsp

How to cook deliciously - Karelian national wickets with millet

1. Stage

The whole process can be divided into two stages: preparation and the actual molding of the wickets. We start with the filling, and then we knead the dough.

2. Stage

First, let's make the filling: millet porridge. For this purpose, it is very convenient to use a multicooker. Rinse millet in several waters and finally in boiling water. Pour the groats with milk and water, salt and boil the porridge. Note that depending on the brand of multicooker, the amount of grits and liquid may be different. My porridge cooked for 40 minutes. It turned out smeared - just what you need.

3. Stage

Let's knead the dough. To do this, add flour, a pinch of salt and pour kefir in the middle. Use a spoon to stir the flour and add the kefir. It should be hard to mix mass. If necessary, add more kefir or flour.

1. Stage. Karelian national wickets with millet: Let's knead the dough. To do this, add flour, a pinch of salt and pour kefir in the middle. Use a spoon to stir the flour and add the kefir. It should be hard to mix mass. If necessary, add more kefir or flour.

4. Stage

Stir, sparing no effort. When the kefir will not be visible, and the mass is quite dense, leave the dough for 15-20 minutes in the pan, to rest.

1. Stage. Karelian national wickets with millet: Stir, sparing no effort. When the kefir will not be visible, and the mass is quite dense, leave the dough for 15-20 minutes in the pan, to rest.

5. Stage

The dough has lain, the gluten has swollen. Now we dip our hands in flour, sprinkle flour on a board and take out the dough. Knead the dough and roll it into a ball. Then we roll it into a thin sausage 2-3 cm thick. If it turns out too big, we divide it into several parts. From each sausage cut a piece 2-3 cm long. And roll it into a ball.

1. Stage. Karelian national wickets with millet: The dough has lain, the gluten has swollen. Now we dip our hands in flour, sprinkle flour on a board and take out the dough. Knead the dough and roll it into a ball. Then we roll it into a thin sausage 2-3 cm thick. If it turns out too big, we divide it into several parts. From each sausage cut a piece 2-3 cm long. And roll it into a ball.

6. Stage

We roll the ball with a rolling pin into a thin layer - a fleece. They say that if you blow on it, it will rise above the table. That's how thin it should be. Of course, I'm still very far from that, so far it's just like this :)

1. Stage. Karelian national wickets with millet: We roll the ball with a rolling pin into a thin layer - a fleece. They say that if you blow on it, it will rise above the table. That's how thin it should be. Of course, I'm still very far from that, so far it's just like this :)

7. Stage

Place the filling on each scant and pinch the edges. You can roll it out lengthwise to make a "boat", or in a circle to make a "sunshine".

1. Stage. Karelian national wickets with millet: Place the filling on each scant and pinch the edges. You can roll it out lengthwise to make a

8. Stage

Put the wicket on a greased baking sheet and bake for 10 minutes at 220 * C. Well, that's actually the whole principle.

1. Stage. Karelian national wickets with millet: Put the wicket on a greased baking sheet and bake for 10 minutes at 220 * C. Well, that's actually the whole principle.

9. Stage

Once again I will illustrate the order of preparation. 1. Cut off a piece of "sausage". 2. Roll it into a ball. 3. With a rolling pin we rolled it into a sheet.

10. Stage

4. On each scantle we put the filling.

11. Stage

5. Bend the edges so the filling doesn't leak out. 6. Put it in the oven.

12. Stage

5. Fold up the edges so the filling does not flow out. 6. Place in the oven.

13. Stage

I had leftover buckwheat porridge. So I baked some of the wickets with buckwheat. It turned out well, but somehow more familiar with millet. Serve with tea, coffee or milk. You can also combine them perfectly with kefir. Bon appetit!