This recipe does not require yeast which means no waiting and quick. If in a hurry, this is the recipe to use for soft bun with filling. You can use feta and parsley like I did or alternative filling: black olive paste mixed with thinly sliced cubenella pepper and a little thyme for flavour.
Important note: you get a very soft a sticky though. Try not to add too much more flour
Dough:
1 egg whitr (save the yolk for the outside)
1 su cup yoğurt
1/2 cup oil
1.5 teaspoon salt
1.5 teaspoon baking powder
2.5 cups all purpose flour
Filling
250 gr. Feta cheese graded or crumbled
3 tablespoons very thinly sliced parsley
1 egg white (save the yolk for the outside)
Makes 20 - 25
- Line a cookie sheet with cooking paper
- Mix all the ingredients for the dough and get a soft dough
- Prepare the filling with all the ingredients
- Take a small piece of the dough (about the size of a large walnut) and flatten inside your palm. Fill it with 1 full teaspoon of the filling and close into a ball.
- Place them on a lined cookie sheet
- Stir the separated egg yolk with fork and spread on top of each one
- Preheat oven to 325 F
- Cook 20 -25 minutes until the top is golden brown
- Cool before storing
- If you find you have left over feta and egg yolk. Combine them and spread on a piece of bread and cook in the oven for a snack
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