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Ingredients
- flour 800-900 gr
- salt 1.5 tsp
- warm water. 450 ml
- onion Yalta or Mars 400 gr
- butter 150 gr
- ground black pepper to taste
- Main ingredients: Onion, Flour
- World CuisineAsian, Oriental
Cooking:
Dilute salt in warm water.
Add salt water to the sifted flour. Knead elastic dough.
Cover with a napkin or a deep plate and leave to "rest" for 30 minutes.
At this time, finely chop the onions in half rings, salt, pepper and mash them with your hands.
Then grease the table with vegetable oil and divide the rest of the dough into even six parts.
Then take one part of the dough to form an even ball and roll it into a thin layer 2 mm thick and grease it with fat or oil.
Sprinkle finely chopped onions on top and roll into a roll. Roll the roll "snail".
Repeat this with all pieces of dough.
Next, roll each “snail” slightly with a rolling pin into a cake, 2 cm thick.
In a preheated frying pan greased with vegetable oil, fry all the cakes until golden brown on both sides. Fry over low heat and with the lid closed.
Serve hot to the table lightly on top of the katlam, greased with melted butter.
