This recipe smelled like spring from the first time I came across it, in addition I liked that they are made quickly on a skillet without oil, the dough and the filling are fasting - so I got to work. They were very good, but I liked them more combined with yogurt or in the fasting version with a pate or hummus, I think it would work with garlic sauce.
Another remark, I put about all kinds of greens I found in the market - spinach, lettuce, green garlic, green onions, parsley and dill - 1-2 small bundles each. I would still recommend choosing the ones you like the most, I don't know which one, but one of the ones I put gave a little bitter taste - combined with yogurt it didn't feel strong. Make sure it is a plant with an intense smell and taste and the rest more neutral. In total I had a large bowl of 5 liters of greens ready washed, dried and cut into small pieces.
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Wash all the leaves and greens well, drain the water and break or cut into small pieces.
In a bowl, mix the flour with the salt.
Add a little water to the bowl of flour until it thickens and you get a soft dough.
Remove it on the table sprinkled with flour and knead until you get a uniform dough.
Let the dough rest in the bowl for 20-30 minutes, cover with a towel.
After this time cut it into 8 small pieces.
Shape each into a ball shape and let it rest for 10 minutes.
In the bowl with the green leaves add the oil, mix well.
If a little more oil is needed, add more, the leaves should be shiny, but neither should the oil flow from them.
The dough balls have rested, the salad leaves are ready - we start making the cakes.
Each ball of dough is spread very thin with the facet - about rectangular / oval.
Put 1-2 handfuls of leaves, sprinkle with salt and preferably a little pepper.
We do not put salt in the bowl with leaves, so as not to leave water, we will individually salt the greens from each cake.
We catch the edges, like a dumpling or a big pate, leave a small station at the end.
Press well with your hand to let the air out, then close the end and leave it open.
Heat a pan of 28-30 cm well, without oil.
Put the cake on it and let it bake over medium heat.
When it is well browned on one side it turns on the other.
Bake the rest of the cakes in the same way. I modeled the next one until one was on the pan.
Along the way I arranged them one on top of the other - if you want them steamier.
If you want them crispier, do not overlap them.
I cut them in half and served with hummus and yogurt. Go with any sauce you like or mujdei.
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