Uzbek puff cakes on melted butter

Turn on the oven at 200-220 degrees Celsius.

Sift the flour through a sieve into a bowl. Add finely ground salt and mix with flour. Pour in vegetable oil and a little water. Gradually stirring the flour and all the ingredients, add the remaining water and knead a soft and elastic dough that will not stick to your hands. Flour when kneading the dough may need a little more or a little less, depending on the type of flour and its gluten. Put the finished dough in a bag so that it does not wind up. And let him rest for 30 minutes.

Peel the onion from the husk, rinse it and cut it into thin half rings. Add a little salt and mash the onion with salt directly with your hands until it lets the juice out.

After 30 minutes have passed, take the dough out of the bag and divide it into 4 equal parts (according to the number of tortillas).

Roll out each part of the dough into a thin layer about 1 mm thick. Lubricate the surface of the dough with melted butter. On the edge of the sheet of dough, put the onion cut into half rings. The onion filling should be divided into the number of parts equal to the tortillas. Then, pushing the edge of the dough with your hands, roll it into a tight tube. And then wrap this tube in a spiral with a circle. Roll up the remaining pieces of dough in exactly the same way.

Lay parchment on a baking sheet and put spiral tortillas on it. Cover them with a clean towel and leave for about 10 minutes. Then flatten them with your fingers, making them flatter, and make chaotic punctures with a fork over the entire surface. Grease the top of the tortillas with the remains of melted butter.

Put a baking sheet with tortillas in a preheated oven for 15-20 minutes until an appetizing top golden crust forms.

Take the finished puff cakes out of the oven and cover them with a towel, pre-sprinkled with water. So the tortillas will become softer and more delicate in taste.

Bon appetit!