In warm milk dissolve the yeast and sugar. Leave for 10 minutes. Add the sifted flour, then sour cream, salt and butter. Knead elastic, not stiff dough. Better not add all the flour at once, to look for consistency. Clean up for the rise in heat.

Divide the dough into five parts. I used scales to cakes turned out the same.

Roll out with rolling pin tortillas, not thin. Leave for 15-20 minutes.

To fry on medium heat or bake in the oven (temperature 220* 10-15 minutes). Serve hot. !!! Bon appetit!!!