Traditional Bulgarian Banitsa with Pulled Dough
Традиционно ястие · Bulgarian
A classic Bulgarian banitsa made with thin, hand-pulled phyllo dough layers, filled with a mixture of sirene cheese, eggs, and yogurt, then baked until golden and flaky. This is the quintessential comfort food for any occasion.
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Съставки
- All-purpose flour500g
- Water200ml
- Vegetable oil50ml
- Salt1 tsp
- Sirene cheese (Bulgarian white brine cheese)400g
- Eggs3 large
- Plain yogurt100g
- Butter, melted100g
Стъпки
- 1
For the dough: Combine flour, water, 2 tbsp vegetable oil, and salt. Knead until smooth and elastic. Let rest for 30 minutes.
- 2
Divide the dough into 8-10 portions. Roll each portion into a ball. Lightly oil each ball and let rest for another 15 minutes.
- 3
Prepare the filling: Crumble the sirene cheese. Whisk the eggs with yogurt and mix with the cheese.
- 4
On a lightly oiled surface, stretch each dough ball as thinly as possible, creating large, translucent sheets. Trim any thick edges.
- 5
Layer the stretched dough sheets in a greased baking dish, brushing each layer generously with melted butter. For the last layer, spread the cheese filling evenly.
- 6
Fold the edges of the banitsa inwards to create a neat border. Brush the top with remaining melted butter.
- 7
Bake in a preheated oven at 200°C (400°F) for 30-40 minutes, or until golden brown and crispy.
- 8
Let cool slightly before cutting into portions and serving.
