Mant dough

6 servings
1 hour 20 min your 50 min

Manty dough is prepared both yeast and fresh. Let's make fresh dough for manti.

How to make manta dough: Knead the dough from flour, salt and warm water. To do this, sift the flour through a small sieve with a slide onto the table.

Make a recess from above.

Pour in some water (water temperature 40 degrees), add salt.

Mix the dough from the edges to the center, gradually adding water so that the water does not pour out of the depression in the flour. Roll the dough into a ball, cover with a damp towel and let sit for 30 minutes.

Then the dough for manta is finely rolled with a rolling pin into a layer with thickness of 1-2 mm.

Cut into squares 10x10 cm.

Place a tablespoon of minced meat on each square of dough, a piece of Kurdish lard (optional) and mold the manta.

To prevent the manta dough from drying out and becoming fragile, raw manta can be covered with a napkin.

Steam manta (in manta-cascana or in a steamer).