You will need: 500 g of flour, 100 g of butter, 85 g of fine sugar, 1 egg, 1 yolk, 30 g of yeast, 270 ml of milk, 1 tbsp. Spoon of olive oil, 2-3 pods of the cardamom, ½ h. spoons of sea salt. For filling: 300-400 g of mild cottage cheese, 150 g of canned pineapples, 2 tbsp. Spoons of dense yogurt or sour cream, chopping sea salt.
Cooking process: Oven preheat to 180 degrees. 250 ml of milk warm in a small pan so that it is warm. Cardamon pods open, remove the grains and rub them into the mortar. Mix with sugar (a little sugar leave) and ½ h. Salt spoons. The yeast is opening, add to the milk, pour the remaining sugar and mix to completely dissolve yeast. Pour milk with yeast in flour with sugar, add crushed cardamom, egg and slightly mix. Creamy oil melt and pour into the dough, to wash everything - the dough should be elastic and do not stick to the hands. Shape from the dough ball. Deep dishes lubricate with olive oil, put the dough into it and cover with a towel dipped in hot water. Put in a warm place for proofing. Cottage cheese to connect with yogurt, salt and mix. Pineapples cut into small pieces, add to the curd mass and mix again. Dough split into 16 parts and hands to form large flat tortillas. The baking sheet to lure paper for baking, lay out the cakes, cover them with a wet warm towel and leave approach for 15 minutes. Jolk mix with the remaining milk. Make a deepening in the middle of each cake and decompose cottage cheese filling. Lubricate the edges of the pellets and filling with a yellow and milk and send to the heated oven for 20 minutes.