Tatar Boregi

In a large bowl, combine the Wheat flour, Egg, 100 grams of Water, and 5 grams of Salt. Knead the mixture for 10-15 minutes until a smooth, elastic dough forms. Cover the dough with a clean cloth and let it rest for 30 minutes at room temperature.

Divide the rested dough into two equal pieces. On a lightly floured surface, roll out each piece of dough very thinly, about 1-2 millimeters thick, into a large rectangle.

Using a sharp knife or a pasta cutter, cut the rolled-out dough into small squares, approximately 2x2 centimeters.