Knead the dough. In warm water, dilute yeast, sugar and salt. Then add olive oil and sifted flour. Knead the sticky dough, cover it with cling film and leave it in a warm place for 1 hour so that it rises. The dough will double in size.
While the dough is rising, prepare the filling. Mix soft butter with chopped dill and garlic passed through a press.
Divide the dough in half. On the work surface, sprinkled with flour, gently shape the tortilla with your hands. Half of the filling is applied liberally to the surface of the tortilla.
Then roll the tortilla into a roll. We will do the same with the second part of the dough and the filling.
You can leave the dough in the form of loaves, but I put the rolls in baking pans. Then cover the bread and leave for another 40 minutes for proofing and lifting.
Bake the bread in the oven, preheated to 200 degrees, 30-35 minutes. At this time, the main thing is not to go crazy from the fragrance))) Then we take out the finished bread from the molds and cool it on the grill.