|1.||Water Dough||200 Ml|
|2.||Flour Dough||400 gram|
|3.||Dry yeast Dough||1 Tsp|
|4.||Sugar Dough||1 tbsp|
|5.||Salt Dough||1 Tsp|
|6.||Vegetable oil Dough||60 Ml|
|7.||Bulb onions Filling||1 PC.|
|8.||Green onion Filling||0.5 beam|
|9.||Dill Filling||0.5 beam|
|10.||Garlic Filling||3 clove|
|12.||Black pepper Filling||taste|
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.
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.
4 . 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.
6 . Stage
Roll up into a tight roll.
7 . 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.
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.
10 . Stage
Fry in hot vegetable oil over low heat under a lid on both sides. Place finished tortillas on paper towels.