Skip to main content

Pizza Kiflicki (Mini Pizza Scrolls)






Ingredients:
  • 1kg of plain flour (I prefer type '00' flour)
  • Additional flour for kneading
  • 500ml of Buttermilk (or full cream milk)
  • 2 small cups of vegetable or sunflower oil
  • 1 packet of Dry Yeast
  • 1 tablespoon of Sea Salt (or table salt)
  • 1 tablespoon of white sugar
  • 3 eggs 
  • 1 tablespoon of Baking Powder
Filling:
  • 200 grams of ham (I prefer Berlina ham)
  • 200 grams of bacon
  • 200 grams of Tasty cheese
  • Oregano
  • Ketchup

Method:
  1. Pre-heat oven to 190 degrees Celsius
  2. Activate dry yeast in small bowl with half a cup of warm water and a pinch of sugar. Allow to rise for 5 minutes.
  3. Combine all ingredients, including activated yeast, to form a dough (if your dough is too sticky, add more flour)
  4. Cover dough and allow to rise in a warm place for about 20 minutes
  5. Separate dough into 4 even portions
  6. For each portion, knead on a floured surface and flatten with a rolling pin to form a thin circle approximately 1/2 cm thick
  7. Cut edges off the dough to make a rectangle (you can use these extra pieces of dough)
  8. Smear ketchup on dough and sprinkle with oregano
  9. Layer with chopped bacon, ham and cheese to the each edge
  10. Tightly roll the dough from one end to the other to form a 'sausage', then wrap in cling wrap
  11. Place the dough in the freezer while you roll the other portions of dough. Keeping it in the freezer will make it easier to cut through the dough before baking
  12. When you are ready to bake, take the dough out of the freezer and cut slices approximately 1 1/2cm thick
  13. Place on baking paper and smear with egg or butter, then sprinkle with sesame seeds
  14. Bake until dough has expanded and has lightly browned

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




Comments

Popular posts from this blog

Zelnik so Praz (Macedonian Leek Pie)

Ingredients
800g plain white flour1 tsp salt2 tsp dry yeast1 tsp white sugar100ml oil250g melted butterWarm water

Filling2 leeks chopped finely300g ricotta cheese1 tbsp Bukovska piper (crushed dried chillies)Salt & pepper to taste
Method
In a small bowl, activate the yeast by stirring in 200ml warm water with the dry yeast and sugar. Leave in a warm place to riseCombine the flour, salt, oil and the risen yeast mixture in a large mixing bowl. While kneading the dough with your hands, slowly add warm water (approx 500ml or less) until you have a soft dough that is not too stickyDivide the dough in to two sectionsRoll flat each ball of dough with a rolling pin and smear with melted butter. Once covered in butter, fold the dough in to an envelope shape. Place each 'envelope' in a plastic bag and pop in to the fridge for 30 minutesIn the meantime, fry the leek until soft and glassy. Add the ricotta cheese and season with salt, pepper and Bukovska piper. Allow the filling to coolGre…

Mekici

Image from az-gotvia.bg
Ingredients:

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
Method:
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. 




Maznik

Ingredients


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
Method
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…