Open pie with flatbread
Description
The dough for rastegais was yeast-based but not sweetened. The filling was varied: fish, meat, or vegetarian. Rastegais were shaped like small boats with a hole in the center or like a large vatrushka (round flatbread). They were served with fish or meat broth. Now I've explained in detail. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Dissolve the yeast in warm water, add sugar and 1 tablespoon of flour. Let it sit in a warm place for 15 minutes until a foamy layer forms on top. Sift the flour, make a well in the center, pour in the risen yeast mixture and oil, add salt, and knead the dough until it no longer sticks to your hands. Place the dough in a bowl greased with vegetable oil, cover, and let it rise in a warm place for 1.5 hours.
- 2
Step 2
Boil the chicken breast. Reserve the broth for serving later.
- 3
Step 3
Peel the onion and chop it into cubes, sauté under a lid until translucent. Add spices and salt, mix well. Pass through a meat grinder together with the chicken breast.
- 4
Step 4
Boil 4 eggs hard, peel and dice them. Chop the dill. Mix all the filling ingredients.
- 5
Step 5
The dough has risen well. When pressed with a finger, the indentation does not spring back.
- 6
Step 6
Knead it, divide into two parts. Roll each into a round flatbread.
- 7
Step 7
Place the filling in the center of the flatbread, pinch the edges, cover, and let rise for 15 minutes.
- 8
Step 8
Preheat the oven to 180 degrees. Beat the egg with 1 tbsp of water and brush the dough with it. Place a piece of butter on the filling. Bake the open pie in the preheated oven for 25-30 minutes until golden brown.
- 9
Step 9
Remove the rastegai from the oven, cover it with a towel, and let it cool. Serve with broth.
- 10
Step 10
The pastry is ready. Serve with tea.