This is a recipe my great grandmother. Great-grandmother was born in 1896, that is to say that the recipe from the 19th century, because she had learned from her mom :) the flour and yogurt are arbitrary, that is, you need to look for consistency (people say: "the flour - how much"). Kefir I have "real", homemade, with the use of kefir fungi. You can use store-bought, preferably, 3.2% fat. One clarifying detail: per litre of kefir you need to take a full teaspoon of baking soda, that is, with the top - she cachebyvars. This spoon should be divided in the beginning into three equal parts, on the table or on a saucer. For the very first time it is better to try to cook a small amount of dough, for example, 0.5 liters of yogurt, or take 1 glass in order to adapt, to understand how the dough behaves. Accordingly, to reduce the amount of flour and soda (proportionally). Sift flour a hill on the table, just add salt. Do the top recess, slowly pour in the buttermilk and knead the dough... Pour, knead, pour, knead... (flour - how many will take). IMPORTANT: the dough should not be steep and hard, do not hammer it with flour. It should be soft, movable, breathable. The temperature of the yogurt is not important, it does not matter, but the hands better when it is not too cold, e.g. room temperature. Zamesit nekrutoe dough, sprinkle lightly with flour, to not stuck to the hands. The table also lightly sprinkle with flour. You can also grease a rolling pin with flour so the dough doesn't stick to it. Roll out a circle about 1 cm thick, it can be a little thinner. Roll out the dough, take one part of baking soda (remember? it should be divided into 3 equal parts). Take one of these pieces and evenly sprinkle the entire surface of the rolled out circle. EVENLY!! (see top photo).

Next, we put the dough to the middle of the circle (not half-and-half, namely, until the middle of the circle), and from the opposite edge to the middle (it looks like a rectangle).

Then just fold the dough from sides to the middle.

It turns out to be a square.

From this square the circle is rolled again, again, repeat the whole operation with the first step - sprinkle evenly with baking soda, bend the edges to the middle to make a square. And the third time doing the same.

All three parts of soda consumed (evenly sprinkled). The dough may be in the fridge for a few days, it does not spoil!! If it made the dark spots (can it be) - don't worry, it's soda. Just need to cut it out and crosses again. Next: take a bowl or pan, grease the bottom with vegetable oil (not too abundant, and that the dough doesn't stick). Give the dough the shape of a ball. Put in a bowl, top is also lightly greased with oil, cover with a cloth or towel and leave for a few hours in the refrigerator. After that, the dough can be taken out, bake or fry the patties. The remainder of the test may be stored in the refrigerator for a few days. From the test well to cook large cakes with different (not sweet) fillings such as cheese, potatoes, meat, etc., and cakes with green onion and egg are just fantastic! ATTENTION! SECRET! The dough was soft and airy before baking you need to remove the dough from the refrigerator and allow it to reach approximately to room temperature. And only after that to start the baking. You can, of course, and straight from the fridge if in a hurry, but the result will not be as airy. Try it! Bon appetit.