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Gevrek
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Gevrek / pogaca small breads with cheese filling.

Ret Bread
Forb. tid 1 time 30 minutter
Tilb. tid 12 minutter
Samlet tid 1 time 42 minutter
Antal 12 stk

Ingredienser

  • 1 packet dry yeast
  • ½ cup warm milk
  • 1 tsp salt
  • 1 egg white, save the yolk for later
  • ½ cup taste neutral oil, sunflower or corn oil
  • 650 gram wheat flour, (do not pour it all in at once, sometimes the dough should have more or less)

Filling:

  • 1½ round block crumbled Turkish feta cheese, (approximately equivalent to 1 cup)
  • ½ bunch parsley, finely chopped

Brushing:

  • 1 egg yolk
  • 2 tbsp oil
  • 2 tbsp youghurt
  • sesame and nigella seeds

Sådan gør du

  • 1: Stir yeast and milk together. Set aside for a minute or two
    2: Mix the remaining ingredients together, flour a little at a time and pour in the yeast / milk mixture. Complete the flour without the dough turns too dry or wet. Knead the dough well - preferably for about 10 minutes. The dough should be moist, but so it can be rolled out.
    3: leave the dough covered with a damped cloth in a warm place and let rise for about 45-60 minutes
    4: In the mean time, mix the stuffing and set it aside.
    5: Mix the ingredients for the brushing and set aside (not the seeds, they have to be sprinkled on the bread later)
    6: Heat the oven to 200 degrees. Take the plates out and line with baking paper.
    7: When the dough is raised to about double size, roll out to a rectangle (approximately 20x30 cm). The dough should be approximately ½ to 1 cm thick.
    8: Divide the dough into 12 pieces and fill a spoonful of cheese on each of the pieces.
    9: close the small lump of dough together around the cheese and roll it out into a sausage of about 25-30 cm. Twist the bread upon itself to form a fine pattern and secure the ends.
    10: Set the breads on the baking paper and brush with the mixture and sprinkle with sesame and nigella seeds. Let them rise for about 10 minutes.
    11: Put the baking tray in the oven and bake the bread at 200 degrees for about 15 minutes.
    Gevrek

Noter

Notes: 
The breads is best warm ex. along with a good soup or salad, for breakfast or just as an afternoon snack.
They taste best the same day, but can stick to the day after without being dry. Gevrek