Ingredients
1-1.5 kg flour
10 g of dry yeast
1 tbsp salt
1 tsp sugar
# For the filling:
500 g feta cheese
1-2 eggs
4-5 tbsp yogurt
1 -2 tbsp flour
1 tsp baking soda
Method
Pour the flour into a large pot and doing well in the middle, which put the yeast, sugar and salt. Cover yeast with flour and gently mixed dry. Was then added slowly 500 ml hot water and stirred by hand. Must be careful not to scald yeast. The dough is kneaded until it just starts to lift off your hand. Allow to rise until doubled in volume. Then the dough is divided into 3-4 pieces, which are made from wafers with a diameter of about 40-50 cm. You can use a rolling pin or easier to peel stretch with hands that pre-greased with sunflower oil, and also the surface where you will deploy them. Made crust sprinkled with filling and roll up. Finished crust is rolled snail in the middle of pre napazana with sunflower oil in a deep pan. Next crust is wound around the first and so on until run sheet. If not peel Roll with sunflower oil can sprinkle finished banitsa little sunflower oil. Leave for 30-40 minutes again to rise and then bake in a moderate oven 40-45 minutes. When the banitsa flushed top cover with foil, not to burn.
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Difficulty
Difficult
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Comments
banichka is nice. But why acidic?
because you know it from my grandparents
And I know that as a spiral pastry with cheese. Really surprised, why is acidic * *.
I know it as sour pie from my grandmother, but she intoned sheet baking pan on each other and between them putting cheese or cheese and producing eggs and then cutting of diamonds and won her rise. It was incredibly delicious. Soon my husband wants me to do and sour pie will use your recipe. Thank you very much.
I think it is so acidic that is made with yeast. At least one time, my grandmother told me.