Description
Cooking options cutbow there is a great variety. So today I wanted to cook them with different fillings. Cook quickly, most of the ingredients always on hand, are eaten instantly. Baked in a pan without oil. Toppings can "compose&a mp;quot; yourself, depending on Your preference. Today I had a vegetarian filling. They can make very lean (i.e., not using in the recipe the butter and the remaining ingredients nepolnye). In General, fantasize! One thing I can guarantee You'll blow in five minutes! :) Out of this number of products I got 7 fairly large cutbow.
Ingredients
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Flour
3 cup
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Water
450 ml
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Salt
2 pinch
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Butter
100 g
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Dill
1 coup
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Parsley
1 coup
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Cilantro
1 coup
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Potatoes
2 piece
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Adyghe cheese
80 g
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Sour cream
1 Tbsp
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Salt
1 pinch
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Tops
1 coup
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Adyghe cheese
80 g
Cooking
The flour add salt, gradually pouring the water, mixing with a fork. Then knead with hands for about 10 minutes. The batter should be fairly steep, but not hard. Roll into a ball, place in bowl, cover and allow to rest for 20 minutes, but preferably 30.
Meanwhile, prepare your toppings. Cut dill, parsley and cilantro, put in a separate bowl. Cut beet tops, also put in a separate bowl. You can mix the tops with cheese and add sour cream, but today I put everything separately. Cheese grate, boiled potatoes crumple with a fork and add salt. I also watered it with one teaspoon melted butter, for taste. Part of the potatoes I mixed with part of the cheese in the ratio of 1x1, salt, add a spoonful of sour cream for tenderness. Another part of the potato left in a pure form, like a piece of cheese. Thus it is possible to combine the filling between them somehow.
Back to our test. Generated from him like a sausage, cut off a small part of it. The rest of the sausage put back in the bowl, cover with a lid to not a little dried out.
The work surface and the rolling pin covered with flour, roll out the dough as thin as possible. Best thickness of 1-2 mm. it is can be round, maybe oval like mine... or even rectangle))) the Form can always be adjusted in the cooking process. On one half of rolled tortillas put the filling (in this case greens). Greenery to spare, put enough abundance, that the filling was more than test.
NOTE: greens add salt only now, when she was already on the cake, and not before! To not stand out liquid and our filling doesn't become an incomprehensible mess. By the way, and pepper to taste, but I this time without pepper.
Spread on top of our cheese-potato filling, spread uniformly as possible. (about 1 table. spoon from top).
Cover with the second half of our cake and ensure that the inside of the air.
Slightly even out our future Qutab, and his crush with a fork, for better bonding. At this point, you can cut off the excess dough around the edges, and to improve the form, just do not overdo it. Postpone our Qutab aside, preferably on a flat dish.
Do the same thing with the tops - I put it on half of the tortillas, added some salt,
On top put a spoonful of grated cheese, bonded and laid on a flat dish, separate from the previous Qutab. For different fillings, I have different plates, so as not to confuse :) the same is done with all of the following kutabali. Toppings can be combined with each other arbitrarily.
I made two with greens, two with tops and cheese, two potato-cheese filling (and a tbsp. of sour cream), and still have some of the filling - I mixed all that remains: the greens, the tops and potato-cheese filling and made such Qutab.
Next: a Well-heat the pan on the stove. NOTE: NO BUTTER! The pan must be dry!
On a well-heated pan put our Qutab. It is advisable to shake the excess flour to avoid sticking. (I have them slightly burnt, I flour not shaken, but Oh well) :) the Fire can be abated up to "slightly above average". Bake for about 2-2,5 minutes each side. Look at the dough, enough so it is just browned.
Overturn. Our Qutab resembles thin pita. You can briefly use the lid, but this is optional. Most importantly, they brown on both sides.
Ready side, while Browns second, directly in the pan greased with melted butter.
Oiled pellet begins to swell. Pinned it in several places with a fork and the exhaust air.
Ready Qutab spread on a flat dish, pre-turning. Grease melted butter the second side.
The same is done with the rest of kotabumi.
Podrumyanivaya, turn, grease, pinned, remove-turn, again lubricated. It just seems that a lot of fuss, and photos I have a lot. Actually, all cooked very quickly because the filling we are almost ready, and the dough is baked just a few minutes.
We spread our kutaby one after the other on a dish, liberally lubricated with butter (vegans can skip this step when submitting to use some of their sauces). Looking around in amazement, we see that Qutab some reason do not have time to develop in the hill... or at least some halfway decent pile... Instead, they disappear from the plate in an unknown direction... therefore it is absolutely unrealistic performance photos of the finished dish at all, as they say, glory.
Finally, unable to withstand such a disgrace, our hands torn Qutab with cheese and herbs, and taste a piece, directly from a common dish... Delicious smacked his lips and sighing at the same time.
Then, with trembling hands, unable to resist the temptation, try another one Qutab, stuffed with leaves...
Our qutabs (or rather what's left of them), you can serve with sour cream, sour cream and garlic sauce, with cheese, lettuce, or what Your heart desires. Be creative! It is possible and without anything plutayutsya in any case instantly! Bon appetit!
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