Yeast dough divided into balls (or thin rolled-up squares), spread with soft butter and layered in a greased round pot, left to rise and baked in the oven inside the pot. Here based on the recipes themselves, with no verified source.
Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise about an hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
To assemble
4
Divide the dough into balls 0.
Rolling pin
5
Grease the round pot with the oil.
Pot
6
Put a ball of dough in the bottom of the pot. Spread each ball with the butter and arrange in layers.
7
Cover and let rise 30 minutes.
Kitchen towel
8
Preheat the oven to 180°C (355°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
9
Put the pot in the oven and bake 35 minutes.
OvenPot
649calories
11 gprotein
69 gcarbs
35 gfat
● protein 7%● carbs 44%● fat 50%
Per serving (196 g), of 4 servings
For the Dough base · To assemble ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
Kitchen towel· Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Ball size (the size of a large egg) · Thin rolled-up squares (number of balls) (8) · Lowering the heat midway (degrees) (180) · Doneness cue (until golden) · Strips (number of balls) (8) · Over a very low flame instead of in the oven (overnight) · Tomato paste for serving · Serving (with a hard-boiled egg) · Rolled rounds stacked on each other (number of balls) (8) · Long bake covered with aluminum foil (8 hours)
