INGREDIENTS

• 1 kg. wheat flour;
• 500 g. of matsoni (or natural yogurt / curdled milk);
• 1 glass of milk;
• 1 egg;
• 100 g. butter;
• 150 g. of refined sunflower oil;
• 1 tbsp. with a slide of dry yeast;
• sugar;
• salt.

METHOD

1. Heat the milk so that it is slightly warm (37-38 C), add a pinch of sugar, dry yeast, pour a little sunflower oil, sprinkle with flour and put in a warm place for 15 minutes.
   
   
2. Melt and slightly cool the butter. After the yeast starts to come up, mix the yeast mixture with the yogurt, pour in most of the sifted flour, beat in the egg, mix and start kneading. Add flour as needed while kneading, add butter, add salt, continue kneading. From time to time, pour sunflower oil on your hand and coat with a lump of dough. In 20 minutes the dough is usually well kneaded and does not stick to the hands.
   
   
3. Roll the dough into a neat lump. Sprinkle with flour, cover with a towel and put in a warm place to rise for 1.5 hours. Knead the risen dough again, let it rise again for about 1.5 hours. The dough is ready for cutting and baking.