Georgian tortillas with cheese

Step-by-step cooking

1. Step 1:

   

   Warm up the milk to about 40 degrees, pour dry yeast and a pinch of sugar, add 2-3 tablespoons of sunflower oil, sprinkle with flour and put in a warm place for half an hour. When the yeast has dispersed, pour them into a large bowl, add sugar, salt, egg, matzoni, pour almost all the flour and stir the dough.

2. Step 2:

   

   Smear a lump of dough with sunflower oil poured into the palm of your hand. Gradually add the remaining flour and butter. The dough should become soft and elastic. Knead the dough for 20 minutes until it is absolutely smooth.

3. Step 3:

   

   Then lubricate a large bowl with sunflower oil and place the dough rolled into a ball in it. We put the bowl in a warm place for an hour. After an hour, we knead the dough.

4. Step 4:

   

   And put it back in a warm place for 1.5 hours. The dough will fit about 3 times.

5. Step 5:

   

   Proceed to the preparation of the filling, for which we take 1 kg of suluguni, grate the cheese on a coarse grater, add 50 g of softened butter and 2 eggs. Knead the filling with your hand and roll 5 balls.

6. Step 6:

   

   Divide the dough by the number of tortillas (in this case - into 5 parts) and roll each part into a ball. We cover the rolled balls with a towel and wait 10 minutes until they rest and rise.

8. Step 7:

   

   Roll out each ball into a round cake, distribute the filling.

9. Step 8:

   

   We connect the free edges into a bag and pinch it well.

10. Step 9:

    

    Turn the cake over and roll it out with a rolling pin to a thickness of 1 cm. We pierce the cake with a fork in several places and dig out a hole in the middle.

11. Step 10:

    

    Transfer the tortilla to a baking sheet or a form greased with sunflower oil. Beat the egg and one spoonful of sour cream and grease the cake with it. We let it stand for another half hour. Bake at a temperature of 200 ° C for 20 minutes.

12. Step 11:

    

    So that the cheese grabs a little and does not leak out when slicing, we wait 10 minutes until the tortillas cool down. After that, you can serve.