Chechen chepalgash in butter with cottage cheese

1. Sift flour into a large cup, make a funnel and pour 1 tsp of salt.
2. In warm kefir, add 1 tsp. soda with the top, mix.
3. Pour into the flour and knead the soft dough with your hand.
4. Cover the dough with a towel and leave to rest for 20-30 minutes.

5. Let's do the stuffing. Cottage cheese (not salty or slightly salted; if the cottage cheese is salty, then it will need to be filled with warm boiled water and left for 1 hour or more, and then squeezed out), grind, add eggs, salt to taste and chopped green onions (the more onions, the tastier the filling).

6. Divide the dough into small balls – 10-12 pieces.
7. Flatten to 1 cm thick.
8. Put 2.5 tablespoons of filling in the middle.
9. Pinch the edges with a knot over the filling, forming a ball with a filling inside.
10. Take a ball, roll it out with a rolling pin (if the dough breaks, it's okay) and put it on a dry, heated frying pan and immediately cover with a lid. 11. Make the fire medium. Fry the tortillas for 2-2.5 minutes on one side, remove the lid, turn it over to the other side, but without the lid for 2-2.5 minutes.
12. Put the finished tortillas on a plate, cover with a towel. Can be folded into a saucepan with a lid.
13. When the last tortilla is fried, wash the pan, add water and put it back on the fire until the water becomes hot. We take a flatbread, dip it in hot water from both sides.
14. And put it on a spread greased with melted butter. Grease the cake itself with 2-3 tablespoons of plums.butter and so do with all the tortillas.
15. Cut the finished tortillas into segments