Ajara Sinori. Preparation of flatbreads. (Lavasha) Sinori

Today I invite you to an indescribably beautiful corner of Georgia - Adjara, where you will get acquainted with a delicious dish of high mountainous regions, which is called Sinori (in Adjara dialect the word "Sinori" means "border", "edge", "between"). This dish is very tasty, but also quite caloric, which is justified by the fact that it is a shepherd's dish, and everyone who works and has little time for food, ate to have energy and be fed all day long. 
The main ingredients of this dish are flatbreads, which are wrapped in a roll, cut into small strips and placed in a frying pan or ketsi (clay dishes), watered with boiling water, to boil (swell) and water with different stuffing - "bubbles" - like cottage cheese, (made of whey left after cooking cheese), some will add a couple of cloves of garlic to this bubble. As stuffing, also ground nuts with sugar are used.
I would like to present both options, as well as to offer many of my subscribers wonderful, win-win recipes for two kinds of bread, too.
INGREDIENTS:
The 1st Buns' Incorporation DISPOSAL:
Flour - 300 g.
Sunflower oil - 50 g.
Salt - 0.5 teaspoons
The loosener is 0.5 teaspoons
Water is not very hot - 100 ml.
The 2nd BOTTOM OFFICERING OF BORDERS:
Flour - 300 g.
Oil or margarine - 50 gr.
Salt - 0.5 teaspoons
The loosener is 0.5 teaspoons
The water is not very hot - 100 ml.
FILLING FOR THE FIRST METHOD:
"Rainbow" - soft cottage cheese - 300 gr.
Creamy butter - 300 gr.
Boiled water 
THE STUFFING OF THE SECOND METHOD:
Walnuts (ground) - 200 gr.
Sugar - 200 g.
Raisins - 20 g.
Creamy butter - 50 g.
Boiled water
                                                                                                                                                                                              And also as a stuffing, you can wrap anything in scones.                                                                                                                                                I put rotten meat with fresh vegetables like shawarma on the flatbreads.                 I wrap cabbage or just vegetables with grated cheese.  I can do a lot of things. It's a matter of fantasy.
And in order to keep it, I put flatbreads in a dense whole-face. And very long can be stored, well, of course I do not keep for months, because I often use. After storage, just put on a hot pan and dry.