For the filling, I boiled buckwheat, as indicated on the package. We will need 1 Cup with a capacity of 200 ml of ready boiled buckwheat.
Cabbage and onions should be finely cut.
In a saucepan or deep pan pour oil and heat it. Spread a clove of garlic, crushed flat side of the knife and fry it for a minute, so he gave the smell of his oil. It is possible to remove, and can be removed later.
Next, spread the onion and gold it with a couple of minutes. Next-cabbage. Salt a little, stir, reduce the heat, cover the lid and simmer until tender. Can be on desire such as cabbage fry. I don't eat much fried food, so I just stewed cabbage. I removed the garlic in this step.
Cabbage ready and lay out her buckwheat boiled. Stir and cook for another 5 minutes. The filling for the biscuits is ready.
While preparing the filling, I made the dough for biscuits. In the container poured wheat flour and rye, added baking powder, joined. Made a hole in the center. In a glass with a fork connected warm water, sugar, salt and sunflower oil.
Poured in the center with a fork and slowly began to gather the flour. When it was possible to knead the dough with your hands, I smeared them a little sunflower oil. Rolled the dough into a ball. The dough is pliable, does not stick to the hands.
On the Board the ball flattened by hand. Rolled the dough into a circle D-24 cm, this diameter I have a non-stick pizza. You can make a Galette on the protvin, covered with baking paper.
Laid the dough on the mold.
Spread the filling generously, leaving the edges ~ 3,5-4 cm.
Beautifully select the edge here in this way and coat the top of the dough with sunflower oil, using a brush. Put in a preheated oven to t-180 C for 25-30 minutes. Be guided by your oven. The filling is ready, you need to make only the dough. Do not dry.