Tortillas with Suluguni Cheese

Flatbreads made from unleavened choux pastry stuffed with suluguni cheese are a very good addition to a bowl of soup, or just to tea. Tortillas can be fried in a skillet or in a slow cooker.

Ingredients

Flour – 3 glasses + for sprinkling the table
Hot water – 1 glass
Vegetable oil – 8 tbsp + for frying
Salt – 1 teaspoon
Suluguni cheese – 150 g
Curry to taste

Directions

Mix flour with salt. Pour in 2 tbsp vegetable oil.
Gradually pouring in hot water, knead the dough.
Let the dough rest for 15-20 minutes.
Grate suluguni cheese on a fine grater, mix with curry.
Sprinkle the table with flour. Divide the dough into 6 pieces.
Roll each part thinly. Lubricate with 1 tbsp vegetable oil.
Sprinkle 1/6 of the suluguni on top.
Roll up into a roll.
Then roll up the snail.
And again roll out the cake with cheese 1 cm thick.
Make the rest of the cake with cheese in the same way.
Fry flat cakes from unleavened dough in a slow cooker in vegetable oil on the “Fry” mode, first on one side for 7-10 minutes.
Then turn the tortilla with cheese and fry for another 7-10 minutes on the reverse side.
Also fry the rest of the cakes with suluguni cheese.

Bon Appetit!

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