Miracle with Pumpkin and Nuts

Miracle - the thinnest cakes made of unleavened dough with some delicious fillings. They are fried in a dry skillet - so the harm to the waist is not so great.

Ingredients

• 600 g flour + more for rolling out
• 200 g low-fat sour cream
• 100 g of kefir
• 0.2 tsp soda
• 0.5 tsp salt
• butter for lubrication
• 600 g pumpkin
• 1 large onion
• 30-40 g walnuts
• sugar
• vegetable and butter
• ground red hot pepper
• salt

Directions

1. For the dough, sift flour into a bowl, add salt and baking soda. Gradually, while kneading, add a mixture of sour cream and kefir so that the dough is not too steep. Cover it with a towel and leave for 30 minutes.
2. For the filling, peel the pumpkin, grate on a coarse grater. Chop the nuts. Peel and finely chop the onion, fry in a pan in a mixture of vegetable and butter, 5 minutes. Add pumpkin and nuts, simmer for 10 minutes. Remove from heat, season with sugar, hot pepper and salt. Cool it down.
3. Divide the dough into 20 pieces. Roll each piece on a floured surface into an oval-shaped cake - thin enough, but not until transparent. Place a dry, heavy-bottomed skillet over medium heat.
4. Place a little filling on one half of each cake in an even layer, cover with the other half, carefully press the edges and cut them off.
5. Spread the miracle in portions in a dry, heated frying pan. When one side is browned, after about 3 minutes, turn over and fry the other side until the same condition.
6. Put the ready-made miracle on a tray and grease with butter on both sides, cover with a large bowl or lid. Stack the following miracles on top of each other, lubricating with oil.