Tatar halyk ashlars 
Zheime from G. Abdrashitova, thank you very much to the author for the recipe and photo!
Ingredients:
0.5 l milk
150 g butter
2 tbsp.
spoons kaymak (village sour cream) 2-3 eggs
salt, soda pinch
flour
150 g butter
2 tbsp.
spoons kaymak (village sour cream) 2-3 eggs
salt, soda pinch
flour
Cooking:
Heat the milk to a warm state and melt the butter in it, add sour cream and mix. When the butter and sour cream are melted (do not overexpose on fire), remove from heat, cool slightly and add beaten eggs, mix. Add salt, soda and flour. Knead not very steep dough, cover with a bowl and let the dough rest for about 15 minutes. Divide the rested dough into pieces, roll each piece into balls. Then these balls are very thinly rolled to an almost translucent state. In order for the cakes to turn out even, take a plate or lid the size of the diameter of the pan and cut in a circle. Bake in the oven in a dry frying pan, first one side, then flip the zhime and bake the second side. Bake no more than 2 minutes. The finished cakes are very fragile, so carefully fold them and let them cool. My grandmother simply brushed melted ghee on both sides with a brush and sprinkled with sugar. And you can also do it like this: melt the butter over low heat, add honey and stir continuously, keep on very low heat until the honey dissolves. With the resulting “syrup”, grease the jame with a brush on both sides.
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