This is my mom’s recipe, which I’ve tried for the second time in my life, and it was for my working coleagues, as a New Year’s breakfast. It’s not that I’m bragging, but everyone was thrilled, even me, and I am my greatest critic. You can serve it to your biggest enemy, and he would not find a flaw with it.
Ingredients:
600 g of white all-purpose flour,
200 g of buckwheat,
3 tablespoons of dry yeast,
2 teaspoons of salt
Knead it with some warm water and let the dough rise, knead it one more time and leave it again. Divide into five or six parts and each develop as a phyllo, the size of a pan you’re baking in it later. On each phyllo grease butter and then sour cream and stack to one another. The last layer is greased only with butter and from the end it is re-switched to be “crushed” as in the picture. Stove at 250 degrees Celsius for the first 15 minutes, reduce to 200 for the last 20 minutes, turn off the heat and leave in the hot oven for about ten more minutes. Remove and wrap it in a damp cloth to soften a little.
It’s tastes the best when it’s hot, with any kind of cheese, sour cream, ajvar, prosciutto, or something else you like to eat for breakfast.
