legia belyanskaya, anatoly brikalov, oleg soshin, channel one.e dough, that is, so that it was fluffy and successful, but our grandmothers talked about kuban in the kuban style, probably for that reason. we could talk for three hours, the longer the dough rises, the fluffier the balashki, the dough is made with sourdough from ichmel bran, baked in the form of such round rounds, tightly folded together, 30 minutes in the oven, sprinkle with garlic and you're done, the caucasian version of bread is chepalk, flour, yeast, whey or kefir, make small flat cakes, fill them with cottage cheese and herbs inside, collect into lumps, the villages of ludzi and shudzi show the recipe for the bread of their ancestors. they call him nanny here. roll out pressed rye dough with a diameter of 14-15 cm. pinch the edges of the dough into a very loosely kneaded dough. the dough turns out as if in a plate, the layers will be different in taste: the bottom one will be bland, the top one will be sour. necessary now the stove has burned out, put the stove on and... you n