Description
Very, very tasty!!! I think that cook will often. Reminiscent of a samosa without the meat. Our grandmother always takes orders from us for these delicious scones. I too learned from it. However, it makes them great, and I have here such here little. Always cook them to lunch or dinner. Very tasty with hot tea (you can almost them to lunch).
Ingredients
-
Water
1 cup
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Flour
500 g
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Salt
1 tsp
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Vegetable oil
2 Tbsp
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Onion
2 piece
Cooking
Knead the dough: 1 Cup water + 1 tsp salt + 2 tbsp oil + flour. Do not knead the dough (the dough should be as for dumplings), otherwise it will be difficult to roll. Flour can go less (depending on variety). Roll the dough into a ball and set aside to rest for 20-30 minutes.
Take the dough and divide it into 2 halves (the second cover and let us put aside). Roll out the dough with a rolling pin into a thin layer. Grease with vegetable oil.
Roll the dough into a thin roll
Take a rolling pin and roll it preplanned.
Turn the roll again so
It turns out that is the structure that we need to roll out into a round layer of dough to a thickness of 2-3 mm. Begin to roll the rolling pin on top. In this step, I want to give you some advice. Before you roll out the roll into the reservoir, put it aside, let it rest the dough will continue to roll out easier. And yet enjoy the second half of the test (which you have covered) and bring it to this stage.
Onions should be chopped very finely and salt.
Arrange the onion on our layer of dough. The amount of onions depends on how you like. Too many onions is not necessary to put, it will prevent further rolling. Can add quite a bit of greenery.
Begin again to roll in roll
Roll into small parts.
Turn over so each piece, throw it with flour and roll out into a pancake small. To do this, gently press on it with a rolling pin. For convenience, pour a little more flour.
It turns out that this cake is
Fry them on the pan in butter on both sides. Until a beautiful Golden crust. Invert 4 times to evenly roasted.
And now swooped down. Just super-duper!
I missed this photo. This step should be before cutting onions. So we roll out our dough thickness of 2-3mm (after folding it into a roll-structure).
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