Despite the fact that the temperature outside the window seems to be rising to average summer rates, you still want something tasty and baked (these are the oddities). Moreover, it is desirable that there was less fuss with this tasty, and the taste of this tasty was better. And almost stuffed. And - here, paradoxically - you don't want something sweet.
How about tortillas, but not just tortillas, but such, with a twist and a la pizza (although it doesn't really look like pizza?).
We take:
- 300 grams of wheat flour;
- 150 grams of rye flour;
- Yeast - by the mass of flour, if a bag of dry yeast is for 500 grams of flour, then you can whole, or half of what is designed for a kilogram)
- 2-2.5 teaspoons of salt (flat);
- A teaspoon of sugar;
- 250-300 milliliters of warm water, preferably three hundred at once, if anything - it's easier to beat the liquid dough with flour;
- 100 -150 grams of cheese (any, even hard, even creamy, even curd cheese);
- A bunch of green onions;
- One hundred grams of smoked meats.
How we cook:
We dilute yeast with sugar and a small amount of flour in the entire volume of warm water and leave to disperse. When they have a good fun and the foam goes, we mix flour - both wheat and rye at the same time - and salt into the liquid, stir well and leave to come up.
Let the dough rise as usual - twice, then cut it into small pieces and form cakes. Who likes round, who likes oblong, here for your impeccable taste.
Sprinkle each cake with grated hard cheese or grease with cream or curd cheese, add finely chopped smoked meat on top, and sprinkle with chopped green onions.
We give a little distance so that the cakes rise.
We send to the oven at 160-180 degrees for 15-20 minutes.
Bon Appetit!