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Fluffy Buttermilk Kifli

This recipe is a healthier alternative to the traditional Macedonian Kifli recipe. I will also incorporate the original recipe into my post. My recipe uses Organic Spelt flour, but you can substitute this with any flour of choice, including Quinoa Flour, Wholemeal flour, or a combination of different flour alternatives. Please keep in mind that some flours need to be proportioned with an equal amount of plain flour, as it may be harder to knead the dough. I chose Spelt flour as it is significantly richer in nutrients, proteins and minerals, and is much easier to digest than plain flour.


  • Approximately 1kg of Organic Spelt Flour (or plain flour)
  • Additional flour for kneading
  • 500ml of Buttermilk (or full cream milk)
  • 2 small cups of Extra Virgin Olive Oil (or vegetable oil)
  • 1 packet of Dry Yeast
  • 1 tablespoon of Sea Salt (or table salt)
  • 1 stick of Organic Natural Stevia Sweetener (or 1 tablespoon of white sugar)
  • 3 Organic Free Range Eggs
  • 1 tablespoon of Baking Powder

  • 100g ricotta cheese + 150g Feta Cheese + 1 egg
  • Unsalted Butter for brushing
  • Sesame Seeds to sprinkle (you can also use Sunflower Seeds, Hemp Seeds, Pumpkin Seeds, Chia Seeds)

  1. Pre-heat oven to 180 degrees Celsius
  2. Activate yeast in a small bowl by adding half a cup of warm water and a pinch of sugar. Cover and allow to rise for 5 minutes.
  3. Combine all ingredients, including yeast, to form a dough (if your dough is too sticky, add more flour)
  4. Cover and leave dough to rise in a warm place for approximately 20 minutes. In the meantime, prepare the ricotta and feta mixture by combining well with one egg
  5. Separate dough into balls roughly the size of your fist
  6. For each ball of dough, knead on a floured surface and flatten with a rolling pin to form a thin circle
  7. Use a butter knife to cut the circle in to triangles (like you would cut a pizza) and sprinkle with a little water
  8. Place desired amount of Feta Cheese at the 'fat' end of the triangles. I like to use a lot of Feta, but don't forget, Feta can be very high in sodium so you can soak in some water beforehand to reduce the sodium content
  9. Tightly roll the triangles from the 'fat' end to the thin end, and place on baking tray
  10. Brush each Kifla with butter and then sprinkle with sesame seeds 
  11. Bake until brown (approximately 20 - 30 minutes) 
  12. Leave to cool

Tip: you can freeze your remaining Kifli, and re-heat them when you have visitors coming!


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250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 



700 gm '00' Special Flour or Plain FlourA pinch of dry yeast 50ml oil1 tbsp salt200ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough sho…