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<p>Se toarna 700 g de faina cernuta intr-un vas, se adauga 1 lingurita de sare si o lingura zahar, se amesteca.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Si acum turnati o jumatate de litru de apa clocotita in ingredientele uscate si framantati aluatul.</p>
<p>Mai intai, amestecati cu o spatula sau o lingura, deoarece apa este foarte fierbinte si apoi continuam sa lucram cu mainile noastre.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Framantati aluatul intr-un castron pana se amesteca toata faina, apoi continuati pe masa.</p>
<p>Nu mai adaugam faina, aluatul trebuie sa fie moale, lipit putin de maini, nu va faceti griji, acest lucru este normal, principalul lucru este ca este amestecat uniform.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Asezati aluatul inapoi in castron, acoperiti si lasati 15 minute.</p>
<p>Apoi presarati masa cu faina, impartiti intregul aluat in 2 parti egale. Apoi impartim fiecare parte in inca 4 bucati.</p>
<p>Ca rezultat, obtinem 8 parti aproximativ egale.</p>
<p><img class="alignnone size-full wp-image-16227" src="https://bucatarianoastra.online/wp-content/uploads/2021/06/blat.jpg" alt="" width="635" height="401" /></p>
<p>Inconjuram fiecare bucata de aluat si o punem pe marginea mesei, acoperim cu o punga sau un capac, astfel incat aluatul sa nu fie aerisit.</p>
<p>Luam o bila de aluat, o turtim si o rostogolim intr-un strat foarte subtire.</p>
<p>Daca este necesar, masa poate fi pudrata cu faina, dar nu prea mult.</p>
<p>Grosimea stratului trebuie sa fie de 1-2 mm, nu mai mult.</p>
<p>Acum ungeti aluatul rulat cu unt moale. Se presara usor cu faina.</p>
<p>In centru, pliati alternativ 2 margini ale aluatului.</p>
<p>Si din nou ungeti cu unt si presarati cu faina.</p>
<p>Si acum punem 2 margini de aluat libere una peste alta.</p>
<p>Infasuram stratul cu un plic, ungand fiecare strat cu unt.</p>
<p><img class="alignnone wp-image-16226" src="https://bucatarianoastra.online/wp-content/uploads/2021/06/aluat2-1.jpg" alt="" width="642" height="406" /><br />
Deocamdata punem piesa de prelucrat si desfasuram a doua bila de aluat.</p>
<p>Ungeti din nou cu unt, presarati cu faina si puneti plicul pregatit pe centrul stratului.</p>
<p>Acoperiti-l cu aluat pe ambele parti, ungeti-l din nou, presarati-l cu faina si formati un patrat.</p>
<p><img class="alignnone wp-image-16228" src="https://bucatarianoastra.online/wp-content/uploads/2021/06/unt-1.jpg" alt="" width="645" height="391" /><br />
Facem acelasi lucru cu restul de sase bile de aluat. Rezultatul este prin obtinerea a 4 placinte.</p>
<p>In loc de faina, puteti pune zahar, apoi prajiturile vor iesi dulci.</p>
<p>Imi place sa le mananc in loc de paine, asa ca o fac fara zahar.</p>
<p>Acum lansam din nou fiecare placinta, astfel incat sa dubleze dimensiunea.</p>
<p>Apoi, punem intr-o tigaie cu unt, acoperim cu un capac si prajim la foc mic pana se rumenesc.</p>
<p>Apoi intoarceti placinta si prajiti-o pe cealalta parte, tot sub un capac inchis.</p>
<p>Fiecare parte dureaza 5-7 minute.</p>
<p>Puneti placintele terminate pe o farfurie si ungeti-le cu unt cat sunt inca fierbinti.</p>
<p>Se dovedesc a fi foarte, foarte gustoase si moi.</p>
<p>Va recomand sa le mancati fierbinti.</p>
<p>Sunt perfecte pentru orice fel de prim, peste, carne, iar mamei mele le place sa le manance cu ceai dulce.</p>
<p><img class="alignnone size-full wp-image-26112" src="https://bucatarianoastra.online/wp-content/uploads/2021/06/faina.png" alt="" width="1024" height="1536" /></p>

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