Dissolve yeast and 1 Cup (200 ml) of warm water (or whey), add a pound of flour, egg, salt to taste, knead the dough, cover it with foil and let rest for 30-40 minutes. When the dough is slightly suitable, divide it into small (the size of a fist child) balls and roll out thin (very thin)pellet. Very easy to roll out thinly, if the ball of dough to lay out straight in flour hill - then without any rips rolled straight until clear, and the extra flour then easily shaken off (most Often for lamanda use unleavened dough on the basis of yoghurt. But I showed you the option that I liked the taste and ease).

While the dough rises, prepare the filling. For lamanda, in theory, need mince lamb. But the lamb we rarely can buy. So I often use regular ground beef - the flavor does not suffer. So, take a pound of ground beef, add 1 large (or 2 medium) is good to grind in a meat grinder onion and garlic, little narrow strips of greenery (parsley, cilantro, Basil can all be together and can remove what you don't like), add salt and pepper to taste. Sometimes I add the total weight of the small chopped hot peppers, but this is at your request. Pour in the mince and tomato puree. If there is no sauce - dilute the tomato paste to the consistency of sour cream, and sometimes I twist fresh tomatoes - also perfect. Give everything a good stir. The stuffing is supposed to be liquid, like a thick sauce.

So, the beef is ready, roll out the dough into thin tortillas... And we heated a DRY frying pan and lightly dried on her every flapjack for 1 minute on one side. Pan lightly grease with vegetable oil and spread on him our lepeshechki toasted side up.

Each flapjack spread 1-2 tbsp of stuffing and spread it across the surface. Preheat the oven to 200-250 degrees and bake for 7-10 minutes. You will see when the mince with the mind will no longer feel wet, so ready and you can get it. I usually prepare three trays - sort of a clockwork - like baked ones - their place is taken by others, and so on.

Ready lamanda from the pan put on a dish with a hill on one another. And then eat - whatever you like - you can fold the envelope in half or in four, you can roll into a tube, but you can with knife and fork (though I've never met). Perfect in the winter under the hot gulls or vodka, or in the summer heat with cold kvasok or tan. Well warmed up in the microwave, if you prepare for the future for the arrival of guests. In General - as you like - lamanda not very picky.