Sifted flour mixed with semolina and salt. About the semolina - semolina we have two types, medium and fine grind, it takes finely ground semolina (don't know if suitable semolina, in principle, translated wheat semolina is semolina, but the semolina I have not tried to cook). Make a depression in the middle, pour in the olive oil, then diluted with warm water yeast. Knead the dough with a wooden spatula for 5 minutes. If the dough is sticky, add some flour, knead by hand. The result should be very soft and manageable dough. Cover with a towel and leave in a warm place for 40 minutes. Photo after lifting the test.

While the dough rises prepare the filling. Carrots grate on medium grater, green pepper and onion finely chop. Ripe tomatoes scalded with boiling water, remove the peel and finely chop too. Lightly fry in olive oil the onion and pepper, add carrots, cook, stirring 5 minutes. Add the minced meat (I got pork), salt, mix of pepper and coriander, cook for another 5 minutes until ready meat. The stuffing is ready.

Divide the dough into 7-8 pieces. The work surface and rolling pin dusted with flour is not necessary, the dough is very obedient. Roll a piece of dough very thinly into round circle (about 13cm diameter),

Spread on the dough about 2st. L. toppings (depending on size of pellet),

And gather the edges of the dough in the middle, as in a bag.

Roll out slightly with a rolling pin a cake with one hand, then the other. The dough is not torn, as it were, plays, slightly swells when rolling out. So prepare all the tortillas, cover with a towel, leave on for 10 minutes.

In a frying pan heat a little rust. oil, put the tortillas, fry on very low heat until Golden brown (about 2 minutes each side).

The finished cakes fold in a large bowl, cover with a towel and let warm up for 10-15 minutes and serve immediately, hot.