Bulgarian Banitsa With Homemade Stretched Dough
Traditional Bulgarian cheese banitsa with homemade hand-stretched dough, butter and white brined cheese, coiled and baked golden.
Servings: 10 slices
Ingredients
Dough
- 500 g strong bread flour about 4 cups, depending on how measured
- 280-300 ml lukewarm water
- 1/2 tsp salt
- 1 tsp white or apple cider vinegar
- 2 tbsp oil plus more for stretching
Filling
- 400 g Bulgarian white brined cheese or feta crumbled
- 150 g butter melted
Topping
- 1 egg beaten
- 1-2 tbsp oil
Instructions
- Knead the flour, water, salt, vinegar and oil into a smooth, soft dough ball.
- Divide into 5–6 equal pieces. Oil each well, cover and rest for 50–60 minutes.
- Preheat oven to 200°C / 390°F. Grease a 10–11-inch (26–28 cm) round baking pan.
- Lightly oil a clean tablecloth and stretch one dough piece until paper-thin.
- Drizzle with melted butter and sprinkle with crumbled cheese.
- Lift the tablecloth to roll the dough into a log, then gently lengthen into a rope.
- Coil the rope into a swirl in the center of the pan. Repeat with remaining dough, continuing the spiral.
- Brush with beaten egg and oil.
- Bake for 35–40 minutes until deep golden and cooked through.
- Cool for 10 minutes and serve warm with yogurt or ayran.
Notes
Keep the dough covered and well oiled during its rest. Small tears are fine. Store covered in the refrigerator for up to 3 days, or freeze cooled slices for up to 3 months. Reheat at 180°C / 350°F for about 8–10 minutes or until heated through.
