Homemade tutmanik (layered cheese bread)

1. Slake the bicarbonate of soda in the yogurt. Knead the dough from the ingredients gradually, initially adding only a little of the flour, so you get a batter with the consistency of boza. Leave it to rest 15 minutes. Then work in more flour until you get a fairly soft dough.
2. Leave to rest again for 15 minutes (I personally left it overnight in a huge bowl in the fridge).
3. Roll the dough into a square, brush with the butter, sprinkle with the cheese and fold the 4 corners inward to form a new square. Roll it out and again brush and sprinkle, repeating 3 times. Then roll them into logs and twist them. Arrange in the tray as a ring and cut into diamonds.
4. Place the tutmanik in a greased tray (about 25 cm diameter — I used the cake springform and it was small for me; in my opinion a 30 cm tray is fine — the deep yellow one for cakes) and set it to rise and double in volume for about 2 hours in a warm place. You can also use a low oven (I set it to 40 on fan).
5. Brush the risen tutmanik with a little oil on top (I brushed with beaten egg) and bake at 180°C until done. Check with a skewer.
6. Wrap the baked tutmanik in a cloth.

To try: The tutmanik rises while it bakes and this is one of the big advantages of this recipe. Brush the cut tutmanik with the beaten egg, place on an upper rack and bake in a cold oven, on the bottom element, at 170°C for about 30 minutes. Carefully check whether it is lightly baked underneath, move to a lower rack and finish baking under the grill at 170°C for about another 10 minutes, or until golden brown.