Such cakes under different names (chudu, kutab, etc.) are made in the Caucasus. Great summer food!
For the filling, remove the hard stems from the greens and finely chop the leaves. Finely chop the green onion. Heat a little butter in a frying pan and fry the herbs and onions in it over low heat, 3-4 minutes. Remove from heat, salt and pepper.
For the dough, grate the cheese on a fine grater. Set aside about a quarter for the filling. Add soda, salt and sugar to kefir, mix.
Pour the sifted flour and grated cheese into kefir, knead the dough. Add vegetable oil, knead until smooth. Cover with cling film and let rest in the refrigerator for 15-20 minutes.
Pour the reserved cheese into the cooled filling. Divide the dough into equal parts weighing about 40 g. Roll each piece into a cake, sprinkle with herbs, fold in half, pinch the edges and gently roll again.
Fry the tortillas in a dry heavy-bottomed pan (ideally cast iron) until brown spots on both sides. Grease the finished cakes immediately with oil, stack and keep warm until serving.