Evening Banitsa Rolls
Homemade evening banitsa rolls made from a simple oil-and-vinegar dough, filled with cheese and rolled into spirals, baked without any leavening agents.
Ingredients
| 400 ml | lukewarm water | |
| 1 tablespoon | 15 ml | salt |
| 1 tablespoon | 15 ml | oil |
| 1 tablespoon | 15 ml | vinegar |
| 700 grams | sifted flour | |
| — | cheese | |
| — | oil (for spreading) | |
| — | melted butter (for brushing) |
Instructions
Evening banitsa: Make a soft dough from 400 ml lukewarm water, 1 tbsp salt, 1 tbsp oil, 1 tbsp vinegar and about 700 g sifted flour. In principle I don't wait for the dough to rest, but this second time I did let it rest for 30 minutes. Divide it into 6 balls and, with greased hands, spread out each ball, sprinkle with cheese and oil, and roll it up. Bake them at 170 degrees. Once ready, brush with melted butter. No leavening agents!!!
Note: This one doesn't rise. You spread/rolled them out too thick. After rolling them up and tightening them, they should be left loose while rolling — there should be air in them.