Name: Katlama scone with green onions
Yield: 0
Ingredients: Flour - 600 gram; Water - 300 Ml; Salt - 2 Tsp; Green onion - 1 beam; Parsley (greens) - 1 beam; Minced meat - 200 gram; Salt - taste; Butter - 200 gram; Black pepper - taste

Recipe information

Cooking:

Servings per container:

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Ingredients for - Katlama scone with green onions

Dough

1. Flour 600 gram

2. Water 300 Ml

3. Salt 2 Tsp

Filling

1. Green onion 1 beam

2. Parsley (greens) 1 beam

3. Minced meat 200 gram

4. Salt taste

5. Butter 200 gram

6. Black pepper taste

How to cook deliciously - Katlama scone with green onions

1. Stage

What we need. Sift the flour, dissolve the salt in water at room temperature, and finely chop the herbs.

2. Stage

In a large bowl pour the flour, in portions add salted water and knead a soft, non-sticky dough. If the dough is stiff, add a little more water. Cover and leave for 20 minutes.

1. Stage. Katlama scone with green onions: In a large bowl pour the flour, in portions add salted water and knead a soft, non-sticky dough. If the dough is stiff, add a little more water. Cover and leave for 20 minutes.

3. Stage

The rested dough is divided into four parts, each part is rolled into a ball, three parts again put in a bowl and cover.

1. Stage. Katlama scone with green onions: The rested dough is divided into four parts, each part is rolled into a ball, three parts again put in a bowl and cover.

4. Stage

Knead the remaining ball into a flapjack and thinly roll out on a dusted surface with flour into a large, thin circle. When I decided to make scones, this moment seemed almost impossible to me, but the dough was so elastic and pliable that I managed without much difficulty and even became proud of my skilful hands...

1. Stage. Katlama scone with green onions: Knead the remaining ball into a flapjack and thinly roll out on a dusted surface with flour into a large, thin circle. When I decided to make scones, this moment seemed almost impossible to me, but the dough was so elastic and pliable that I managed without much difficulty and even became proud of my skilful hands...

5. Stage

Now our circle is generously greased with a brush with soft butter, sprinkle some of the greens, take 50 grams of stuffing and distribute on the surface in small fractions, salt and pepper.

$1. Stage. Katlama scone with green onions: Now our circle is generously greased with a brush with soft butter, sprinkle some of the greens, take 50 grams of stuffing and distribute on the surface in small fractions, salt and pepper.$

6. Stage

Now take a plate with a diameter of 22 cm, put it in the center with the bottom up, from the plate to the edge of the circle cut with a pizza cutter (for butter, etc.) eight rays in the form of a trapezoid. Wrap each trapezoid to the center, greasing it with oil

1. Stage. Katlama scone with green onions: Now take a plate with a diameter of 22 cm, put it in the center with the bottom up, from the plate to the edge of the circle cut with a pizza cutter (for butter, etc.) eight rays in the form of a trapezoid. Wrap each trapezoid to the center, greasing it with oil

7. Stage

It should go something like this.

8. Stage

When we cover the last part, we need to tuck the edges under the flatbread, sprinkle with flour, and roll it out lightly. I didn't roll it out, but I pressed it, flattened it with my hands (I like it better that way), adjusted it to the size of the bottom of the pan and gave it the right circle shape. The diameter of the bottom of my skillet is 22 cm.

1. Stage. Katlama scone with green onions: When we cover the last part, we need to tuck the edges under the flatbread, sprinkle with flour, and roll it out lightly. I didn't roll it out, but I pressed it, flattened it with my hands (I like it better that way), adjusted it to the size of the bottom of the pan and gave it the right circle shape. The diameter of the bottom of my skillet is 22 cm.

9. Stage

Heat a frying pan over medium heat, brush the bottom with butter, lay the flatbread and brush the top with butter as well. Cover with a lid and fry for ten minutes. I have an electric hob, I fried on 6 out of 9, everything was cooked perfectly and did not burn.

1. Stage. Katlama scone with green onions: Heat a frying pan over medium heat, brush the bottom with butter, lay the flatbread and brush the top with butter as well. Cover with a lid and fry for ten minutes. I have an electric hob, I fried on 6 out of 9, everything was cooked perfectly and did not burn.

10. Stage

After ten minutes, flip to the other side, swallow the saliva that comes out of the delicious flavor, cover for five minutes, counting down every second for an eternity...

1. Stage. Katlama scone with green onions: After ten minutes, flip to the other side, swallow the saliva that comes out of the delicious flavor, cover for five minutes, counting down every second for an eternity...

11. Stage

This is what the second side looks like after five minutes. Do the same with the rest of the dough and the filling, and we have a total of four delicious flatbreads...