This is a beloved breakfast in Bulgaria, especially popular with children. This is one to make on the weekend as the dough needs time to rise. The amount of dough made here is plenty so there should be some left over. The dough can be frozen to use later. Just defrost and leave somewhere warm for an hour before using. The dough also makes excellent pizza base.
Ingredients:
3 eggs, beaten
300 ml milk, mixed with 1 tsp vinegar
50 ml oil, plus more for frying later
1 kg plain flour
1 sachet yeast
1 tsp salt
1 tbsp sugar
1/2 tsp baking soda
Crumbled feta cheese (optional)
Honey, jam or powdered sugar, to serve
Method:
Mix the eggs with the 50 ml oil.
Mix 100 ml warm water with the yeast, sugar and salt.
Mix together all the liquid ingredients, including the milk and vinegar.
Add the baking soda.
Add the flour and bring everything together into a dough. Knead on a floured surface for a few minutes until smooth. Smear the dough all over with oil and continue kneading for another 2 minutes.
Place in a bowl, cover and leave somewhere warm to rise for an hour or until doubled in size.
Once risen, pour a couple of inches of oil in a deep sided frying pan and heat on medium.
Oil your hands and take a ball of dough off, about double the size of an egg. Pull this into a thin circle. If you don't want to use cheese, fry the circle as is for 2 to 3 minutes per side.
If you are using the cheese, place some feta cheese in the middle, fold over and squash together, pulling into a think half moon shape. Place in the hot oil and fry for 2 to 3 minutes per side until golden and crispy. Remove and leave to drain on some kitchen roll.
Serve with honey, jam or powdered sugar.
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