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First, put together a 3rd of the recipe for Ossetian pie dough (I used about 1 cup of bread flour, 1 cup white entire wheat flour, 1/2 cup milk, 3/4 teaspoon yeast and enough water to make the dough come collectively as within the dough tutorial). Whereas that is rising, take away and discard the arduous stalk components of the beet plant that haven’t any green leaves hooked up. Then chiffonade the remaining leaves and stalk parts.

Knead well with the food processor till the dough is elastic and doesn’t stick anymore, however remember that the dough must be soft. When you knead the dough by hand, you may need to add a little bit little bit of additional flour when kneading, but don’t overdo it, the dough ought to remain mushy.