Pita-tutmanik Mimi

Submitted by enr on 21 Jan 2012
2 eggs
40 g fresh yeast
500 ml milk
300 ml lukewarm water
2 tbsp salt
3. tbsp sugar
100 ml sunflower oil
feta cheese
colored salt
1.5 kg flour
Pita-tutmanik Mimi
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Sift the flour and make a well in the middle. Yeast put with lukewarm water and the sugar to melt, and in the meantime in a bowl made mixture. Eggs take egg whites, yolk aside. Whip by hand, until the surface is a foam. They add salt, milk, water and the oil. Shake and Pour into the well, and add the yeast. Slowly add the flour until a mess. Then begin to take more flour and dough. Interfere until the average hard dough (I personally check with your finger - as it has pushed fingerprints to go back and delete, then it is ready). So shaped dough is left to rise for 40-45 minutes. The finished dough is divided into several parts, depending on the tray you are using. Each part intervenes again, then with a rolling pin roll with a thickness of about 0.3-0.5 cm. So boring sheet smeared with margarine, sprinkle with salt and colorful crumbled feta cheese. Wound on a tight roll (twisted vigorously until the wound) and place in a greased pan with sunflower oil. Shaping is optional. Can be cut or remain so wound as classic tutmanik. Optional smeared with yolk, and if you want a crispy crust just spray it with water and a little margarine. Bake in a preheated 200C oven first stronger bottom then increases above baking, about 45-50 minutes. After removing the plate again with a little water and with a towel until cool slightly.
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21 Jan 2012