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Maznik




Ingredients



  • 700 gm '00' Special Flour or Plain Flour
  • 1/8th of 1 packet of dry yeast 
  • 50 ml oil
  • 1 tbsp salt
  • 200 ml mineral water
  • warm water if necessary
  • filling of choice i.e. feta and ricotta cheese

Method

  1. Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugar
  2. Sift the flour in to a large mixing bowl and add the yeast once it has risen
  3. Add oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft dough
  4. Separate dough into 6 small balls and flatten each ball into a round circle
  5. Brush each circle with oil and leave to rise for 30 minutes
  6. Place a tablecloth on a dining table and sprinkle flour on cloth and dough
  7. Roll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)
  8. Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the dough
  9. Cover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough should not stick to the cloth)
  10. Place the first roll into the middle of a round, oiled baking pan in the shape of a coil
  11. Continue with remaining balls of dough - if you are making maznik for Vasilica, don't forget to put a coin wrapped in aluminum foil in one of the rolls. Note: you should get 2 maznici from this recipe
  12. Bake each maznik at 180 degrees Celsius for approximately 40 minutes or until golden brown and crunchy
  13. Serve with Buttermilk or yoghurt


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