Cook Time | 45 minutes |
Servings |
Ingredients
- 200 gram Wheat flour / Flour
- 10 gram Bran wheat or rye
- 1/2 teaspoon Salt
- 125 ml Water
- 150 gram Mushrooms
- 200 gram Onion
- 3 tablespoons Vegetable oil
Ingredients
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Instructions
- Sift flour, mix with bran and salt. Pour warm water into the flour, knead the dough. The dough is soft, tender, plastic. It does not stick to the hands and work surface. (here is for that I love dough with adding bran) If not you eat bran, then simply replace their on 15 grams flour. The finished dough is put in a bowl, cover with a lid and leave to "rest" for 10-15 minutes, while preparing the filling.
- Work surface lightly sprinkle with flour. (A total of 10 grams will be enough for a subpile) From each workpiece roll out a thin cake with a diameter of 20 cm. the Diameter of the cake should be equal to the diameter of the pan on which you will fry the cakes. The dough is very obedient and pliable and roll out a cake with a thickness of one and a half to two mm will not be difficult.
- You're done! Serve the tortillas immediately, hot. But already cooled these cakes are good. In the original version, the tortillas were offered to be cooked with sauerkraut. But in this version, they seemed to me a little dry. But with cabbage stew was very good. Delicious cakes with cottage cheese and herbs, cheese, mashed potatoes and fried onions. These are all the fillings we tried. With mushrooms and onions tastes best!
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