To the flour add semolina and salt (I Adygei, it is very fragrant, with dry grasses), top with your fingers crumble the yeast, then add warm water and vegetable oil. Knead the dough.

Take a bowl of the correct size (I have a glass baking dish with a lid, the lid used for baking small plate under the salad, and two glass bowls set of bowls, which caps are folded into each other, I hope, clearly explained), daubed it with vegetable oil on top and on the bottom for insurance cut cups baking paper. Cut pieces of dough, roll out the dough and placed on prepared forms, smooth the dough with your hands.

Give our pieces for the cymbals to come 10-15 minutes and put in a preheated 220 With the oven. Bake for 25-30 minutes. Get the plates and turn over while hot, to even out the bottom.

Here are the edible plates.

For the soup cut the potatoes, mushrooms (I have frozen boletus, but with mushrooms is also delicious), onion finely chop, the curd break to pieces, that they would have melted faster. Into boiling water put potatoes, mushrooms, onions, salt and cook for 15 minutes, then add the cheese, pepper and paprika, cook, stirring, for another few minutes until complete dissolution of cheese.

Pour plates in our soup. Eating off of plates, taking in a circle and drinking soup. Bon appetit!