Mince the meat in a meat-grinder, slice onions thinly, cut carrots into strips and mix them well, and fry in oil. Make stiff dough out of flour, salt, and water, roll into tortillashaped breads but even thinner. Rub frying pan with butter and fry dough on both sides. Remove and fry second bread on one side. Flip over, spread out a thin layer of filling on the side that has been fried. Layer with first bread and spread out another layer of filling and top with uncooked dough. Turn the entire stack over, repeat with filling and layers of dough. Make stack about 10-12 high. Cook on very low heat. To serve fold each layer with filling like an envelope.