10 pieces of bread, 20 cm

This is an old family recipe from my grandmother – an authentic Bulgarian taste with traditional ingredients. It takes time, but it’s worth it. The recipe is surefire and suitable for the winter season.

Products you need for the filling:

500 g onion (or 6 medium-sized heads)

12 dried sweet red peppers

1/2 cup of walnuts, cut into large pieces with a knife

1 tbsp. of savory

salt to taste

1 tbsp. of red smoked paprika

sunflower oil to taste (for frying)

Products you need for the dough:

4 cups of flour (mounded above the rim)

50 g of fresh yeast

a pinch of sugar

1 and ½ cup of hot water

a pinch of  salt

Preparation of the filling:

I start with it because it needs to cool down. Soak the dried peppers in warm water for a few minutes to soften. I squeeze them out, remove the seeds and cut them into pieces of 1-2 cm.

In a saucepan, fry the finely chopped onion.

Add walnuts shortly before the onion is ready. I fry for 5 more minutes

Add the dried peppers, salt and savory. Stir for 1-2 minutes.

Add the red smoked paprika and stir vigorously for some seconds.

Remove the pot from the hob.

Preparation of the dough:

I put the yeast in 1 cup of warm water, stir, sprinkle with a pinch of sugar and wait a few minutes to activate.

In a wide bowl, put the flour and a pinch of salt (to be on the periphery of the bowl, not in the middle).

Make a well in the middle of the flour and pour the yeast solution into it.

Add 1/2 cup of warm water and knead soft dough.

Leave it to rise (in a warm oven, but off and covered with a cotton cloth).

After it rises, cut off balls. On a slightly floured surface and with greased hands, from each ball, I form a flat oval-shaped loaf (pita).

I put the filling along the length.

Close the loaf (flat pita bread) in length so that the filling remains inside and does not leak.

When I seal the loaf, with my fingers I do something like a brim on the edge (pinch and turn) to seal well (see the photo).

I place the loaves at a distance in a tray, the bottom of which I have previously lined with greased baking paper. The brim stays underneath.

Bake in a preheated oven at 200ᴼC for 10 minutes, and then lower the oven to 180 C and bake for another 15 minutes. Baking time is always indicative.

Tips:

Dough, before and after rising, is very soft and sticky. It is difficult to process, it can crack. Do not worry; you just have to be very fast and skillful. I do not suggest that you add extra flour. Thus, after baking, the loaves will remain soft and fluffy.