Description
A great combination of rough fresh dough and savory, melting in the mouth filling. You can eat instead of bread with entrees and a hearty snack to suit!
Ingredients
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Flour
300 g
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Wholegrain wheat flour
200 g
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Water
1.5 cup
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Sunflower oil
3 Tbsp
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Salt
1 tsp
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Onion
3 piece
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Soy sauce
3 Tbsp
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Rice flour
2 Tbsp
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Sunflower oil
2 Tbsp
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Salt
-
Black pepper
Cooking
Bow clean and shinkuem semicircles. Spread on a hot griddle, greased with vegetable oil, fry until Golden brown.
Add Kikkoman soy sauce.
Pepper and stir.
Add flour. Quickly stir so that the flour is not burnt and not going lumpy. Remove the pan from the fire.
The stuffing is ready.
In a bowl sift flour, add salt.
To make the flour deepening and pour it sunflower oil. Gently stir with a spoon, gradually add water, knead the dough. Leave the dough covered with a tea towel for 10-15 minutes.
On covered work surface, put the prepared dough. The dough is pliable, does not stick to hands.
Divide the dough into eight pieces.
Roll out the ball.
In the center put the filling.
Suscipiam on the edges and again roll out to a thin pellet. Stay tuned to avoid holes. Bake tortillas on a dry pan.
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