Description
Start with the main! These scones are not only delicious, they are very HELPFUL! For anybody not a secret that the buckwheat and flax seeds contain a lot of essential amino acids, minerals and vitamins. These crunchy lepeshechki diversify Your Lenten table, and I hope it will become one of the favorite recipes in Your cookbook. Try it! and they will not disappoint)
Ingredients
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Buckwheat
50 g
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Flax seeds
50 g
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Soy sauce
50 ml
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Vegetable oil
1 Tbsp
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Sugar
-
Yeast
1 tsp
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Flour
2 cup
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Mushrooms
300 g
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Onion
1 piece
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Vegetable oil
50 ml
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Soy sauce
-
Spices
Cooking
Buckwheat and flax seeds grind in a coffee grinder into flour. To prepare the soy sauce from Kikkoman.
In warm water pour soy sauce, add sugar, yeast and vegetable oil.
Pour the buckwheat, flax and wheat flour.
Knead soft, not stiff dough. Leave it in a warm place for 1.5 hours to rise.
Mushrooms cut into slices
And fry in vegetable oil with onions.
Add soy sauce to taste and spices. Ready stuffing to cool.
Divide the dough into equal pieces ( I got 7 pieces).
The working surface grease with vegetable oil. Each piece of dough gently with hands to flatten into a pancake. In the middle put the mushrooms and collect the dough into the pouch, the blind, and again flatten with your hands into a pancake. The dough is very soft and gentle, so a rolling pin is better not to work.
Place the circles on a greased vegetable oil a baking sheet and sprinkle with flax seeds. Bake tortillas in the oven at 180 degrees for 20-30 minutes until Golden brown.
Serve the scones warm. Then they are crispy and delicious)
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