What could be tastier, easier and more affordable than crispy bread, fresh herbs and fragrant olive oil? In this recipe, these ingredients are combined into an excellent tandem, resulting in these crispy cakes stuffed with fragrant fresh herbs.
Sift flour, add salt, sugar and ground black pepper.
In the combine with a knife nozzle to mix the flour at low speed, pouring hot water (at least 60C) to a tiny state, 40-60 seconds. Do not turn off the combine, pour carbonated water and then melted butter. Stir for another 60 seconds.
The dough will be like this-cool, but pliable and elastic.
Put it in a bag and leave to rest until the filling is ready.
For the filling-well wash the greens and chop coarsely
Transfer to food processor, add salt and peeled garlic.
In pulse mode, grind the greens, adding olive oil.
Divide the dough into 4 parts, dust the table with flour and roll the dough in one direction into a long and thin "tongue". What already will be a long "tongue", the wider and thinner are cakes. Roll out the dough as thin as possible, it is very elastic and rolls out very easily and quickly.
Grease the dough with green oil.
And roll it on the long side of the roll, roll then roll the snail. Don't fold too tight.
If the cakes turned out to be thick, gently press them with your hand or slightly roll out with a rolling pin. The dough may break, do not let it bother you.
In addition to the greenery, to the rest of the tortillas, you can add grated cheese, chopped boiled egg or cottage cheese. By the way, if the garlic in the filling is confusing, it can not be added, but I assure you, after heat treatment, the smell does not remain, only a slight pleasant aftertaste.
Fry the tortillas in vegetable oil on both sides until Golden brown, covered, over medium heat. The crust of the finished cakes will be very similar to the chebureks - crispy and bubbly due to mineral water.
Cakes are obtained simply plague-crispy outside, soft inside, fragrant, beautiful and very tasty!