I would not call them a separate dish, in my understanding - this is one of the options for "homemade bread", however given the variety of fillings that can be used, then, for someone and breakfast or dinner they will become.
Okay, I won't be honest - if you offer homemade cakes to soup, then the cakes fly away, the soup remains. Even a loved one.
Why is this happening and where does such a love for harmful fast carbohydrates come from - the devil only knows. Sometimes I am outraged by such disregard for proper nutrition (especially when I was cooking, and they turn up their noses). But... Indignation with indignation, and in fact it is really tasty.
So, for the test we take:
- Half a glass of warm water
- A glass and another third of it - flour
- De teaspoons of dry yeast
- A teaspoon of sugar
- A tablespoon of vegetable oil or melted margarine
How we cook:
Dissolve sugar and tremors in warm water, when foam appears on the surface, add all the flour, stir, and only then add butter or margarine. Knead again. We leave the dough as always - for two approaches.
After the second approach, we cut into flat cakes with a diameter larger than your frying pan.
Now, attention, focus: we make the filling.
Any filling can be. Even minced meat can be fried with onions and put there, and you get something, a la cuptar.
You can make mashed potatoes, add herbs, fried onions, a couple of cloves of garlic to it.
You can rub the cheese, add sour cream or mayonnaise to it (to get a viscous mass), a little garlic and herbs to taste.
You can just cut the suluguni.
The filling - whatever it is, the main thing is that it is soft, homogeneous, we spread it in the middle of each cake, and then with our edges so that you can twist them in the middle. Imagine a huge, closed, round whitewash. Here is something similar we are doing.
Carefully roll out the cake with a rolling pin again so that the filling does not come out. We give a little distance.
Fry in a hot frying pan with a little oil for 2-5 minutes.
Bon Appetit!