Ingredients

Cooking

1 . Stage

Dissolve the yeast, 50 g of flour and sugar in 100 ml of warm water. Leave in a warm place for 20 minutes.

1. Stage. Dissolve the yeast, 50 g of flour and sugar in 100 ml of warm water. Leave in a warm place for 20 minutes.

2 . Stage

Add the remaining 100 ml of warm water, salt and vegetable oil. Stir to mix. Add flour in batches, knead a non-sticky dough. Cover with a towel and leave to rise for 1 hour.

1. Stage. Add the remaining 100 ml of warm water, salt and vegetable oil. Stir to mix. Add flour in batches, knead a non-sticky dough. Cover with a towel and leave to rise for 1 hour.

3 . Stage

Prepare the stuffing. Cut the onion into small pieces and fry in vegetable oil until transparent. Add chopped green onion and dill, garlic squeezed through a press. Salt and pepper to taste. Stir and remove from the heat.

1. Stage. Prepare the stuffing. Cut the onion into small pieces and fry in vegetable oil until transparent. Add chopped green onion and dill, garlic squeezed through a press. Salt and pepper to taste. Stir and remove from the heat.

4 . Stage

Knead the dough when it has risen. Roll out into a layer 1 cm thick.

1. Stage. Knead the dough when it has risen. Roll out into a layer 1 cm thick.

5 . Stage

Spread the filling evenly. If you are not fasting, you can add grated cheese or grated boiled egg.

1. Stage. Spread the filling evenly. If you are not fasting, you can add grated cheese or grated boiled egg.

6 . Stage

Roll up into a tight roll.

1. Stage. Roll up into a tight roll.

7 . Stage

Divide the roll into six pieces.

1. Stage. Divide the roll into six pieces.

8 . Stage

Sprinkle each part of the roll with flour on the slices. Place with the slices on the table and press down with your hand.

1. Stage. Sprinkle each part of the roll with flour on the slices. Place with the slices on the table and press down with your hand.

9 . Stage

Then roll with a rolling pin, sprinkling with flour. Roll out as thick as you like. If you roll it thinly (5 mm), it will be crispy. If you roll it thicker (1 cm) or don't roll it at all, and just press the flatbread with your fingers, you get a fluffy, soft flatbread with inclusions of juicy onion stuffing. Use a knife to make incisions in various places on the flatbread.

1. Stage. Then roll with a rolling pin, sprinkling with flour. Roll out as thick as you like. If you roll it thinly (5 mm), it will be crispy. If you roll it thicker (1 cm) or don't roll it at all, and just press the flatbread with your fingers, you get a fluffy, soft flatbread with inclusions of juicy onion stuffing. Use a knife to make incisions in various places on the flatbread.

10 . Stage

Fry in hot vegetable oil over low heat under a lid on both sides. Place finished tortillas on paper towels.

1. Stage. Fry in hot vegetable oil over low heat under a lid on both sides. Place finished tortillas on paper towels.