Sechenitsa

Mix the milk with the water and stir well. Crumble the yeast into the flour (this is the first time I use fresh yeast without dissolving it in water or milk beforehand) and add the salt. Pour in the water with the milk and knead a medium-stiff dough. But be careful not to make it so stiff you could kill someone with it... :D Divide the dough into 10 pieces and shape them into balls. Roll them out to a diameter of about one span (hand-span). Brush five of the resulting flatbreads generously with melted butter and cover them with the remaining ones.

Grease the tray in which you'll bake the sechenitsa with oil. Prepare a tray 25 to 28 cm in diameter. Roll the resulting double flatbreads into larger sheets the size of the tray they'll be baked in. Place the first one in the tray and spread it with 2 tbsp soured cream and sprinkle it generously with cheese. Put the next one on top and again spread with soured cream and sprinkle with cheese. And so on up to the fourth sheet. Place the last one on top, cut it into squares with a sharp knife and brush with butter. Leave to rise about 20-30 minutes. Bake in an oven preheated to 170* until golden.

Read more at: http://ilrai.blogspot.com/2012/08/blog-post_4.html#ixzz5eXiGN1Ug