Ossetian pie with beans "of Hydorgen"

Description

Ossetian pies are baked for several hundred years. And on holidays, and on weekdays and Wake. The festive table at the three cakes, which symbolize three elements - sun, earth and water. If the big meal - put a few dishes at three pies each. Only on the memorial table, two pies, for dead the sun don't Shine. We're going to bake three cakes. There are several classical options of fillings for Ossetian pies. Today I'll show one of them with beans. Delicious nutty taste, light zest infused garlic and thyme. So, get acquainted - Ossetian pie of Hydorgen.

Ingredients

Flour

6 cup
Yogurt

300 ml
Water

300 ml
Yeast

1 pack
Salt

1.5 tsp
Beans

200 g
Onion

150 g
Garlic

1 tooth
Black pepper
Thyme

1 tsp
Sunflower oil
Butter

100 g
Sugar

1 tsp

Cooking

I must say that the ingredients for the filling, I brought the rate of one cake for the dough, three pie. Therefore, if you do all three of the pie with a bean filling, accordingly it is necessary to increase the amount of beans, onions, etc. so, the beans I had pre-soaked (overnight) and set to cook according to the instructions on the package.

And while doing the test. 150 g of warm water dilute the yeast and sugar. Leave for 10 minutes, until the rise foam cap. Sift flour. Flour may need more or less. Make the flour deepening added about 1.5 tsp salt (there is just a case where it is better to overdo than insufficient salting), pour the yeast, warm milk and remaining warm water.

Knead the dough. The dough will be quite soft and sticky. About like that. Add 2-3 tbsp. tablespoons vegetable oil, do not knead, just making the dough. Cover with film and leave for 40 minutes. After 40 minutes the dough again to flatten and let it go.

While suitable dough, it's time to start filling. There are several options for toppings for Ossetian pies. Now I want to make the filling of beans. The beans are almost cooked. Finely chop the onion and fry it in a mixture of vegetable oil and butter. Onions should be fried until Golden brown.

Svalivsheesya beans hot scrollable grinder. Add fried onions, finely chopped 1 or 2 cloves of garlic, about a teaspoon of dried thyme. Salt and pepper - to taste. Mix well and roll into a ball. If the stuffing seems dry, add a little milk.

Divide the dough into three balls, approximately 500 g each.

Take one dough ball, place it on a floured table. Hands form a cake, about 20 cm in diameter, and leave it to rest for 5-10 minutes.

Take a ball of the filling. It should be noted that the number of Ossetian pie dough and fillings should be the same. From stuffing formed a pellet smaller than the dough, the size (about 3 inches each side) and put on the dough.

Gently pulling the dough to the middle.

Suscipiam the dough in the middle, trying not to break.

Turn the hands and start to stretch the pie.

Carefully transfer to a baking sheet, slightly greased with vegetable oil. I use tins of pizza with a diameter of 33 cm in General, the size of the Ossetian pies 30-35 cm Hands formed a round cake. In the middle of the fingers make a small hole for steam output. Preheat the oven to about 260 degrees and put the cake for 15 minutes, until Pozolotina. Most importantly, do not overdry.

The finished cake seems a bit harsh. Liberally grease it with butter, carefully grease the edges of the cake. The cake is soaked with oil and become very soft. Every pie I take about 30 grams of butter.

Thus bake all three pies and puts them in a pile one by one.

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