Wheat cakes with potato filling

Description

Such cakes - with a variety of fillings - are baked both in Tatarstan and in the Caucasus. At first it seems difficult, but with just a little practice, you will get them easily and quickly.

Cooking

Step 1

For the dough, mix 2.5 cups flour with salt, baking soda and baking powder in a bowl. Pour in 1 cup of boiling water, stir with a spoon to combine the ingredients, cool slightly. Pour in the oil and knead the dough with your hands until smooth.

Step 2

Dust the work surface with the remaining flour, turn out the dough and knead until it no longer sticks to your hands. Cover the dough with cling film or a towel and let it rest at room temperature for 1 hour.

Step 3

For the filling, peel and finely chop the onion and garlic. Heat a couple of tablespoons of oil in a frying pan and fry the onion until golden brown, 10 minutes. Add garlic and cumin, remove from heat and stir.

Step 4

Boil the potatoes in their skins in salted water. Rinse the cooked potatoes with cold water, peel and mash into a puree. Add onion with garlic and spices and another 3-4 tbsp. l. olive oil. Stir in the filling and chill.

Step 5

Divide the rested dough into 10 pieces, roll into balls. Roll out each ball on a floured work surface into thin rounds. Grease half of each cake with potato stuffing, not reaching the edge of about 5 mm.

Step 6

Cover with the free half of the cake, do not pinch. Grease a cast iron skillet with oil and heat well. Fry the cakes for 1.5-2 minutes on each side and put in a bowl. Lubricate with more oil and close the lid. Serve hot or cold.