Kitchen appliances and utensils
- hob;
- a deep bowl for kneading dough;
- tablespoon;
- sieve for sifting flour;
- wooden spoon with a long handle;
- surface for rolling dough;
- cling film;
- grater;
- knife and board;
- clean kitchen towel;
- tray for laying raw cutabs;
- rolling pin;
- flat pan with a thick bottom;
- silicone brush.
Ingredients
- Wheat flour - 0.5 kg
- Water - 250 ml
- Vegetable oil - 50 g
- Salt - 1 tsp. with a slide
- Cheese (cheddar and mozzarella) - 400 g
- Chives - a small bunch
- Fresh dill - medium bunch
- Black pepper to taste
- Melted butter - 40 g
Step cooking
- Bring 250 g of water to a boil, turn off and add 1 tsp to hot water. salt with a slide. Mix until complete dissolution of the salt. Sift half a kilo of wheat flour into a deep bowl.
- We make a depression in the flour and pour salted boiling water there.
- Add 40 g of vegetable oil, mix everything well with a spoon.
- When the dough has cooled slightly, you can continue to knead with your hands. The mass should be dense enough so that the dough does not tear when rolling.
- After the mass in a plate has gathered in a uniform lump, we begin to knead on the table. Knead for 7-10 minutes until a smooth, elastic, elastic state.
- We roll the dough into a ball, put it in polyethylene or wrap it in cling film and let it rest for 30 minutes.
- While the dough is resting, let's get into the filling. On a coarse grater, grate 400 g of cheese. The ratio of mozzarella to cheddar in the total amount can be arbitrary. If you want, use another cheese: homemade cottage cheese, Adyghe, feta cheese.
- A bunch of green onions finely chop together with white tips.
- Finely chop a bunch of dill.
- Put the greens and cheese in one plate, season with a little black pepper and mix well. We try, if you want, add. But usually you do not need to salt, as the cheese itself is quite salty.
- Roll out the pastry into a sausage and divide into 12 equal parts by the number of cakes. Each piece is individually rolled into a ball, covered with cling film so that the dough does not dry out.
- Grease a smooth tray with vegetable oil. On it we will lay out the formed cakes.
- We begin to make kutaby: we grease the surface for rolling with vegetable oil, put a ball of dough on top and roll out a rolling pin into a very thin round cake. To prevent the dough from sticking to the rolling pin, lubricate the surface of the ball with vegetable oil at the beginning of rolling.
- We lay out and distribute the filling on one half of the rolled circle, not reaching the edge.
- We cover the filling with the free part of the dough and carefully pinch the edges with your fingers, not forgetting to let the air out of the kutaba.
Did you know? So that the edges of the tortillas fit well together and do not open when baking, lightly grease them with water after applying the fillings. And then fold the cake in half and press the edges. The gluing line will be especially thin and beautiful if you then draw along the entire gluing arc with a curly knife, cutting off excess dough. - We shift the finished cake to an oiled tray, cover with a clean towel. So do the remaining 11 cakes.
- Fry the cakes in a hot dry pan without adding oil. On the one hand, fry for 2-3 minutes.
- Then we turn the kutaba and grease the browned surface with melted butter. Fry for 2 minutes - and put on a plate.
- Immediately put the next batch in the pan, and grease the finished kutaba with butter on the other side. Kutabs eat hot, folded in half.
Video recipe
To make the choux pastry the first time, look at how the process of kneading and rolling in the video recipe looks like.
Kutaby is delicious to eat with tea for breakfast, it is convenient to take with you on a picnic. They can be served for dinner instead of bread. Try baking kutaba with custard cheese. Tell us your impressions of this delicious pastry. If you have already baked kutaba before, then write down which filling seems most delicious to you.
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