Spiced flat cakes with tomatoes are good for soup, but there is a slight problem. They are so tasty that they can already eat them. Inside they are juicy, soft and fragrant. On top are sunken brackish tomatoes that complement the dish.
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You will need
- For two cakes:
- salt;
- dry basil;
- tomato - 1 pc;
- garlic - 1 clove;
- butter - 40 g;
- yeast dough - 300 g.
Instruction manual
1
Bring the butter to room temperature, salt a little and mix with the garlic passed through the press. You can add finely chopped greens to the garlic or instead of it - basil, parsley, dill. You can also replace garlic with green onions.
2
Divide the dough into four parts and roll them cakes. Try to make them the same size. Put spiced butter on two flat cakes, spread it evenly over the entire surface. The edges of the cakes, about 3 centimeters, leave free.
3
Lubricate the edges of the remaining two lozenges with water. Fold the cakes in pairs, press them down slightly with your finger and leave for a minute or two. The edges should stick together during this time.
4
Transfer the cakes to a baking sheet. Squeeze the edges with a fork, brush with water. Leave the tortillas for a while to reach.
5
Pour boiling water over the tomato, wait half a minute and pour cold water over it, thereby stopping the heating of its inside.
6
Remove the peel from the tomato and cut the stem. Divide into segments. Lubricate the approached cakes with egg or water. Make a lot of punctures on top with a knife or fork. Put the tomato mugs, lightly sprinkle with dry basil and salt.
7
Preheat the oven to 220oC and place a wide container filled with boiling water on the bottom. Bake cakes until lightly browned, fifteen minutes will be enough. Cover the prepared spicy cakes with tomato foil if you do not want to serve them immediately.