Double layer vertuta with potatoes and onions

1. Use refined (odorless) oil.

2. Add salt to the water and dissolve it, stirring with a spoon. Sift the flour into a deep bowl. Make a depression in the center. Pour in salt water.

3. Stir with a spoon to moisten the dry ingredients.

4. Place the dough on the table and knead with your hands until smooth.

5. Place the soft, elastic dough back into the bowl, cover with a towel and leave at room temperature for 30 minutes.

6. Meanwhile, prepare the filling: peel the onion, rinse and cut into cubes. Pour vegetable oil into a frying pan and heat well. Place the onion in heated oil and fry over low heat for 8-10 minutes, until lightly browned and soft.

7. Peel and wash the potatoes. Grate the potatoes on a coarse grater, add a little salt and leave for 5-8 minutes to release the juice. Squeeze the potatoes well - the filling should not be too wet.

8. Add fried onions to the potatoes. Salt, pepper and mix the filling.

9. To stretch the dough you will need a fairly large board or a free table. Punch down the rested dough and divide into halves. Roll each into a ball.

10. Roll out each ball of dough into a thick round layer with a diameter of 15-18 cm.

11. Grease a flat plate of the same diameter with vegetable oil. Also brush the tops of the flatbreads with oil.

12. Place the flatbread on a plate, oiled side down, and brush the top side with oil. Place the second one on the first flatbread, oiled side down. Brush the top of the second flatbread with vegetable oil. Allow the dough to rest for 10-15 minutes.

13. Now the rested oiled cakes need to be stretched into thin layers. If you practice for a long time, you can do this step by rotating and stretching the dough sheet while holding it. I lubricate the work surface and hands with vegetable oil. On the work surface, carefully, so as not to tear, I stretch the cake with my palms from the center to the edge.

14. The dough layer should be transparent both in the center and along the edges. In the photo you can see the wooden surface of the table through the dough. The layer turned out to be very large, approximately 90x60 cm. One layer is ready.

15. Now the same step needs to be repeated with the second cake. You need another working surface, which, again, needs to be lubricated with oil. Stretch the second cake like the first. Place the stretched flatbread on top of the first thin layer and carefully adjust it to the size of the first layer.

16. Brush the entire layer of dough with a small amount of oil on top. Turn on the oven to preheat to 180 degrees.

17. If the filling releases juice again, squeeze it out. Spread the potato filling over the entire top layer of dough.

18. Carefully roll both layers of dough with filling into a long roll.

19. Twist the roll like a snail - form a vertuta.

20. Line a baking pan with parchment. Carefully transfer the vertuta to the baking dish. If you are not fasting, you can brush the top of the vertuta with beaten egg. Send the vertuta to bake in an oven preheated to 180 degrees for 50-60 minutes. Baking time is individual for each oven, be guided by your equipment.

21. Two-layer vertuta with potatoes and onions is ready. Cool it a little and serve.

22. Photo of recipe preparation: Two-layer vertuta with potatoes and onions - step No. 22 This vertuta is delicious both warm and cold. Bon appetit!