In the screened in deep Court flour is made well and pour it stirred yogurt with soda. Add the oil and salt. Knead the dough and doomesva on top, sprinkled with flour. Before finally knead put steam

Flour sifted with salt, add the oil, stir and add gradually 3/4 cup (150 ml) hot water. From the paste buns are made with a diameter of about 12 cm. Bake in not oiled preheated pan from one side 3

Milk is boiled with salt, pepper and nutmeg. Added to the meal stream with constant stirring until a thick slurry. Remove from heat to cool, stirring often. Add half the grated feta cheese and beaten

Half of the yogurt mix with the salt and half - with vinegar. Pour in the recess made in the sifted flour into a deep pot, where a complex sugar and beaten egg. Knead into a soft dough, which is out

Yeast blurs at least cool water and mixed with 500 ml water, which was dissolved in the salt. One kilogram of flour is sifted in a deep dish, make an indentation in the middle where they put the eggs

Yeast chops, sprinkle with sugar and a pinch of salt and leave to liquefy. Sift the flour in a big bowl in the middle, there is an indentation, which put the melted but not hot butter (which are

In the sifted flour in a deep dish with an indentation in it and put the vegetable oil, vinegar, egg, salt and yoghourt with soda. Knead dough and processed for 5-6 minutes on a floured surface

Yeast put in a deep dish, comminuted, blurs with 2 tbsp lukewarm milk and sprinkle with sugar and a pinch of salt. After ten minutes, add the beaten eggs (1 egg yolk separately), vegetable oil

Yeast is crushed into small bowl, sprinkle with 1/3 of the sugar and blurs well with 1 tbsp (10 ml) lukewarm water. After effervescent (10-15 minutes), were added 500 ml cool water. Flour, salt and

Crushed yeast is placed in a bowl, sprinkle with sugar and salt and leave for 15 minutes to become kashitsa. Stir in 1 cup (200 ml) cold water, add vegetable oil and the liquid is poured into the

Yeast is crushed into a small pan, add the sugar and 1/2 cup (100 ml) cold water and is made kashitsa. Tomato juice is heated to the temperature of the hand. The flour, salt and savory dry mixed in a

Yeast mixed with sugar and 1 tbsp (10 ml) lukewarm water and is made of kashitsa. Leave to rise (about 10 minutes) and mixed with 1/2 cup (100 ml) of water, lukewarm milk, and salt. Add 1/3 of the

Sifted flour is placed in a deep pot. In the middle is done well and it put a little water in the dissolved yeast (to which was previously added sugar and is left in a warm place to rise). Add salt

In yogurt pour 1 cup (200 ml) cold water. Yeast sprinkled with sugar and allowed to stand for 10-15 minutes until swollen. Blurred with warm milk. Knead dough of all products without the butter. The

Yeast blurring of kashitsa with some milk and leave to swell. Pour the flour into a deep bowl, make well and pour the yeast, milk, 3 eggs, the oil, sugar and salt. Izmesva and leave to rise. Divide