The list cards were scrolled through - several generations of my family have an undivided opinion on the issue of list cards.
Everyone loves them! To be honest, only the female part of the family makes them. If you've eaten them, you know what I'm talking about. If you haven't - it's time to try!!!
Lists, ingredients - it couldn't be simpler:
- about 600 g of white flour
- 200 – 250 ml of warm water
- 1 egg
- on the tip of a knife of baking soda
- baking powder on the tip of the knife
- 1 – 2 spoons of whipped fat
- oil for frying
List cards, preparation:
- Salt the flour and add baking soda, baking powder and egg to it. Add warm water gradually. Knead it, by hand. Neither a mixer nor a welding machine helps me. When it starts to separate from the walls of the container, remove it to the work surface. Continue the stirring, which does not last long. The dough quickly becomes springy – roughly, like pie dough.
- The amounts of water and flour are approximate. Not all flours are the same. I say that because of the slightly less experienced ones in the mix.
- Cut the dough into ten noodles. Take one, flour it a little, and separate it to the size of your palm. Spread it thinly with whipped fat. Put another, stretched and coated noodle on it. And so in order... Do not coat the last one.
- When everything is lined up, roll out the dough into a rectangular shape. Coat with a little fat and roll into a roll. Again cutting into ten rolls. Dust the cut sides of the rolls a little in flour. Tighten the ends. Arrange them, again, to the size of the palm.
- While you wash the pan and the rolling pin, the dough has rested and is ready to be fried. Fry them in hot oil.
- Here are two pictures of the finished lists. One has flat, soft-leafy leaves. They are like that when you follow the recipe - that is. when you close the ends of the rolls, separate them from above with a rolling pin.
- This second, disheveled version is obtained when you spread them with a rolling pin on the cut side. Then they are more crispy. The taste is the same.
Vesna Marošanin
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