Some time we all, I think, has made Chinese tortillas. Remember how they evolved? I always comes to mind is the clock, four quarters.... I always have carefully checked propagandist. The Uzbek dish for me was a pleasant discovery, the layers in the pellet to 12, but not on propagandisti dough and stuffing there's not even a question...

What to do? Dough: In a bowl pour in one Cup of warm water with salt and gradually, stirring, pour the flour. Knead the dough average density, cover with a cloth and let stand for 10-15 minutes at room temperature. Divide the dough into pieces (10-12) and roll out with a rolling pin into a very thin pellet. Toppings: Onion peel and chop. Fry the onion until Golden brown, then add the mince and cook until tender, season to taste with salt and pepper.

In the cauldron (I have a regular frying pan, the larger it is the more convenient) to heat up a little oil, put one tortilla and fry it on both sides until Golden brown. Transfer to a plate. Add to the cauldron a little more oil, put the second tortilla and fry on one side, flip and put on a thin layer of stuffing, cover with the first tortilla. You put a little more stuffing, cover with raw tortilla and flip the entire stack so that the crude pellet was at the bottom. On the cake, caught on top, put a layer of mince, again to cover the raw tortilla and flip the whole stack. Continue cooking this way, adding oil in a cauldron until all tortillas and meat. The finished stack to shift on a heated dish, cover it with a cloth and stand 10 min.

From myself I will add: oil in the recipe 150 gr, beef and onions I roasted in olive oil (added to face). For frying tortillas, I used 50 grams, so see for yourself how you like it. Flip the tortillas are not easy, you need a special skill, but his first experience was satisfied. I stayed for 10 layers... the Cake disappeared immediately, so I will cook it again and again. I wish you all the best! With UV., Svetlana.