לחם שטוח חם טעים יותר מלחם ממולא. מתכון סודי ישן מנזירים קוריאנים!

*Recipe and ingredients:*

Sift 220 grams of flour (1 1/2 cups).

1/2 teaspoon salt (3 grams).

1 tablespoon olive oil (15 milliliters).

125 milliliters hot water (1/2 cup).

Stir with a spoon.

Knead the dough by hand for 2 minutes.

The dough is very soft.

Cover it for 15 minutes and let it rest.

Finely chop a small bunch of green onions.

Peel 2 large sweet potatoes (about 500 grams).

Cut into cubes.

Boil potatoes for 15 minutes after boiling water.

Check potatoes for softness.

Add 3 tablespoons potato brine (45 milliliters).

1/2 teaspoon salt (3 grams).

Black pepper to taste.

Make potato puree.

Add green onions and stir with a spoon.

Sprinkle the table with flour and divide the dough into 6 parts.

Roll up 6 balls.

Keep the dough covered while you work with it so it doesn't dry out.

Roll the dough out thinly.

Thickness should be 1-2 millimeters.

Take a plate with a diameter of 20 centimeters (8 inches).

Cut off excess dough and make a perfect circle.

Add a full 3 tablespoons of filling.

Spread a layer of filling over half of the dough.

Cover the top with the other half of the dough.

Press firmly on the edges of the flatbread with your fingers.

Now press down the edges with a fork.

Heat up a skillet over medium heat.

Add olive oil.

Place raw tortillas and cover for 40 seconds.

Flip and continue cooking.

Fry until golden brown on both sides, about 3-4 minutes.

Place the flat breads on a paper towel to remove excess oil.

Prepare the rest of the flatbreads in this way.

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