Start kneading the dough. Add salt, butter and hot milk to a bowl with flour, stirring with a spoon. Knead the dough. You won’t need to knead it for long. It’s enough to achieve homogeneity and smoothness of the dough. Adjust the amount of flour or water depending on the consistency of the dough. Wrap the dough in cling film and leave it to “rest” at room temperature for 30 minutes. After that, the dough will become even more “obedient” to work with.
Prepare the filling. Heat oil in a frying pan and fry the onion until it becomes transparent. Add the minced meat to the onion and fry, stirring occasionally, for 7 minutes. When the minced meat darkens and is fried, add the tomatoes to the frying. Simmer until the tomatoes are soft for about 1-2 minutes. Add herbs, salt and pepper to the finished nachiku.
Roll out the flatbreads. After half an hour, divide the mass into 6 equal parts and roll out each portion of dough into a thin flatbread. It is most convenient to do this between two sheets of parchment paper, or on a silicone mat, so that the dough does not stick to the surface of the table and does not crumble. The flatbreads should be very thin, 18-20 cm in diameter. Roll out the remaining parts of the dough.
Heat a frying pan over medium heat, fry the flatbreads on a dry frying pan on both sides for about a minute until bubbles appear on the surface of the dough and a spotty crust appears on the bottom. Cover the browned flatbread with a towel to keep it soft and flexible. Fry the remaining blanks in the same way.
Add the filling to the flatbreads. Place the grated cheese on the warm flatbread, then the minced meat mixture and cover with a layer of cheese again. Cover with a second flatbread on top and cut into 4 pieces. Repeat this step with the remaining flatbreads and filling.