How to make
First, we're going to be making the filling. It needs to be cold when we put it into the dough. Peel and finely chop the onions. Put them in a pot with heated oil to fry.
In the meantime, wash the dock and leave it to drain. After the onions have fried a bit, pour in 1 cup water, so that it can saute and finish cooking. Chop the dock and add it to the onions. Cook until ready.
Knead a dough. Heat the water to the point where you can melt the sugar in it. Add the sugar and stir until melted. Next, add the yeast and stir until it dissolves. Sift the flour, make a well in the middle and pour the oil and salt in it.
While kneading, add the yeast in several lots. The dough needs to be soft but not sticky. Leave it to rise in a warm area until doubled in volume. Once risen, smear your hands with oil and continue kneading. Divide it into 2 equal parts.
Smear the oven dish in which you intend to bake with oil and sprinkle with flour. I used a deep glass oven dish. Roll out 2 identical rectangular sheets, about 11 3/4″ (30 cm) x 15 3/4″ (40 cm). Put the cooled filling over one of the sheets and cover with the 2nd sheet.
Cut the sheets into 5 identical parts along their width. Take 1 piece, roll it up (3-4 times) and put it in the middle of the oven dish, arrange the rest of them around it. Let the tutmanik rise again in a warm area.
After it has increased in volume by 1/2 of its original volume, put it to bake. Bake at moderate heat in a preheated oven - 350°F (175 °C) for 30-40 min. without the fan. If needed, use foil.
