For the dough:
- 250 g finely ground rye flour
- 1 teaspoon sea salt
- 4 tablespoons olive oil
- 140 ml water
- butter melted on room temperature
- finely chopped spring onion
Knead the dough of flour, salt, oil and water. Then leave it to rest for 15 minutes on room temperature. Take one part of the dough, make a ball and roll it thinly into an ellipse shape on baking paper. Coat with butter and sprinkle with chopped spring onion. Then roll. Then turn that roll upright and flatten your hand. Transfer baking paper over the dough and roll again thinly. Again coat with butter and sprinkle with spring onion. Rolling follows again, then straighten the roll again and flatten it with your hand. Thin it just a little. Heat the butter in a frying pan on moderate temperature and fry snail for minute – two on one and two – three minutes on the other. As soon as get golden color it is ready to be taken out.