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. Pareve version: Margarine.
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)
