Placinds with pumpkin in a frying pan

In a large bowl, sift the flour with salt, beat in the egg and mix. Combine slightly warm kefir with soda, immediately pour it into the flour mixture and knead the dough until it stops sticking to your hands. Roll out the finished dough to a thickness of about one centimeter.

Melt the butter and use a brush to lubricate the dough layer with it. Fold the dough in half and roll out. Then brush with oil again, fold in half again and roll out again. In this way, fold the dough and roll it out until you get eight layers of dough. Cut the eighth layer of dough into 4 equal parts. In the section, you should have visible layers of dough.

Grate the pumpkin on a coarse grater. Roll out 1 part of the dough, put the pumpkin in the middle and sprinkle with sugar, leaving the edges empty. Fold the edges of the resulting dough to the middle, while getting a flat bag. So that the middle is tightly closed. Roll out a little from above - just a little to strengthen the seams.

In a hot frying pan, fry the placinds in vegetable oil with a lid, but over low heat. When a golden crust appears on both sides, remove from the heat.

That's it! Bon appetit!