Thin flatbreads with potato filling

Ingredients

for the dough:

1 cup kefir

1 egg

1 pinch salt

1/3 tsp baking soda

Flour

For the filling:

Potatoes

Onion

Butter to taste

Salt

Seasons

Vegetable oil

Pour the kefir into a bowl, add the egg and salt, and stir. Add the flour in small portions, stirring constantly. When the dough reaches the consistency of sour cream, add the baking soda. Continue adding flour and kneading until it no longer sticks to your hands or the cutting board. Cover the dough with a bowl and let it rest for 30-40 minutes.

Preparing the filling: Boil the potatoes in their skins, peel them, and mash them thoroughly while still warm. Finely chop the onion and fry in vegetable oil until golden brown. Add the potatoes to the onion mixture, mix thoroughly, add salt, butter, and seasoning, and mix well again. Let the filling cool until warm.

Take a small piece of dough. Roll it out into a flatbread of medium thickness. Spread the filling in a thick layer on one half of the flatbread. Cover the filling with the other half of the dough, pinch the ends together. Gently, without pressing too hard with a rolling pin, roll the resulting patty into a very thin flatbread.

Fry the resulting thin flatbread in vegetable oil for 2-3 minutes on each side. While frying, prick the flatbread with a fork to prevent it from puffing up. Place the fried flatbread on a paper towel to blot off excess oil.

Enjoy!