Tortillas with greens on kefir in a frying pan

We start cooking with kneading the dough. Pour kefir into a deep bowl, you can take any, from 1 to 3.2% fat content. Add 160 grams of flour, which we pre-sift. Immediately pour sugar, salt and soda, stir the mixture well with a fork or spatula. When soda is combined with kefir, a reaction will begin with the release of air bubbles, as it should be.

Sift the rest of the flour and gradually add it to the dough in a bowl. We mix each portion well into the dough to exclude the appearance of unwanted lumps. The amount of flour can be reduced or increased, depending on its quality.

When the dough becomes too thick for kneading with a fork, we transfer it to a table dusted with flour and continue kneading until it becomes soft and stops sticking to the hands.

Roll the dough into a ball, put it in a bowl, cover with a damp towel and leave for 30 minutes. During this time, the dough will increase in volume, become softer and more airy.

At this time, you can do the stuffing. Grate the cheese on a coarse grater, the traditional suluguni can be replaced with any other, to taste. A variety of greens will help to improve the taste and make it different every time. A mixture of mint, green onion and parsley is perfect, if desired, you can diversify with other herbs. Mix the cheese and herbs evenly.

By this time, the dough has come up enough, divide it into equal pieces, roll each into a ball. Roll out the ball into a thin cake, put a tablespoon of filling in the middle. We collect the edges from above, press down and roll with a rolling pin, flattening and expanding the cake in diameter.

Bake tortillas in a dry frying pan without oil. We bring it to a golden color for 3-4 minutes on each side. If too much steam has formed inside and the cake has swollen, we make a small puncture. Lubricate the tortillas with butter (optional) and serve to the table.

Bon appetit!