Chepalgash with cottage cheese and herbs

Step-by-step cooking

1. Step 1:

   

   For the preparation of Chechen tortillas with cottage cheese, a simple set of products will be required. For the dough, prepare flour, kefir, salt and soda. For the filling you will need cottage cheese, egg, herbs, a pinch of salt and pepper.

2. Step 2:

   

   Pour kefir at room temperature into a cup or into any other dish in which it will be convenient for you to knead the dough. Add salt and soda, mix and leave for 2 minutes.

3. Step 3:

   

   During this time, the reaction will take place and the mass will become slightly airy, small bubbles will appear.

4. Step 4:

   

   Next, you need to start gradually introducing the sifted flour into the kefir mass and constantly stirring with a spoon so that no extra lumps form.

5. Step 5:

   

   Poured a little- mixed and so on. Flour can take a little more or, on the contrary, a little less. Be guided by the fact that the finished dough should not be very tight. It should be soft and pliable.

6. Step 6:

   

   Put the finished dough on the table or in a large shallow plate, sprinkled with flour, and knead lightly.

7. Step 7:

   

   Cover the dough with plastic wrap or a cellophane bag, leave it to rest, and at this time make the filling.

8. Step 8:

   

   Wash the greens and finely chop. If you have green onions, then be sure to add it too, it will be much tastier with it! In a separate container, mix cottage cheese, herbs, egg, a pinch of salt and pepper. Cottage cheese is better to use very dry (if it is wet, then you should get rid of excess liquid. To do this, place the cottage cheese in cheesecloth and squeeze out excess moisture).

9. Step 9:

   

   Divide the rested dough into approximately equal parts. From the specified number of products, 6 "kolobochki" are obtained.

10. Step 10:

    

    Roll out each ball of dough thinly, adding flour if necessary.

12. Step 11:

    

    Put a thin layer of filling on one half, spread evenly, as in the photo.

13. Step 12:

    

    Cover with the second side and seal the edges tightly.

14. Step 13:

    

    Do the same with the rest of the dough and filling.

15. Step 14:

    

    Heat a dry frying pan on the stove. Fry the tortillas on both sides until golden sides appear.

16. Step 15:

    

    Put the finished tortillas on top of each other, cover with a clean towel so that they do not cool down until all 6 pieces are ready.

17. Step 16:

    

    Melt the butter in a separate frying pan.

18. Step 17:

    

    The frying pan in which the tortillas were fried, gently wipe with dry paper napkins, pour hot water into it. Dip the tortillas into the water one at a time to wash off the flour.

19. Step 18:

    

    Immediately put the finished Chepalgash on a plate and liberally lubricate with butter with a silicone brush.

20. Step 19:

    

    Stack the tortillas one on top of the other.

21. Step 20:

    

    Cut them into pieces and serve with hot tea to the table.