Ossetian pies are amazingly tasty. Ossetians have been baking them for over a thousand years for holidays, weddings and on weekdays. It is customary to put three pies on the table. For a funeral or commemoration, an even number of pies are placed on the table. The filling can be very diverse. In many major cities, these pies can be ordered to your home like a pizza. But it is better to cook it yourself, especially since there is nothing complicated about it.
It is necessary
-
- For the test:
- Flour 1000 - 1200 g
- Water 750 ml
- Vegetable oil 1-2 tablespoons
- Yeast - 1-1, 2 teaspoons
- Salt
- Milk
- Sugar
- For filling:
- Beet tops
- Parsley
- Cilantro
- Adyghe cheese - 500-700 g.
- Salt
- butter.
- Two frying pans with low sides, 30-35 cm in diameter
- or pizza molds.
Instructions
Step 1
For the preparation of Ossetian pies, yeast dough prepared by the sponge method is used. Dissolve sugar and yeast in 100 ml of warm water. Sprinkle a tablespoon of flour on top and place in a warm place. The temperature of the water for making the dough should not be higher than 40 degrees. Sift flour into a large bowl through a sieve. This will saturate it with oxygen and make the dough more fluffy. Pour the matched dough into the middle and start kneading the dough. Add warm water gradually. You can add a little milk, or even replace the water with whey. Try to knead the dough in a circular motion to one side. This will make the dough more elastic. When all the dough is kneaded, add the vegetable oil to prevent the dough from sticking to your hands or cutting board later on. The consistency of the dough should resemble thick sour cream. Dough that is too steep will not rise well and the cakes will be tough. Cover the dough with cling film and leave in a warm place to rise for 2 hours. In the process of proving the dough, it should be kneaded once or twice.
Step 2
Finely chop the beet tops and greens. Stir. Salt just before adding the cheese. To prepare this filling, you can take Adyghe cheese or suluguni. The main thing is that the cheese is fatty and not very salty. Fresh cheese is easy to grind with your hands. Toss it with herbs and salt to taste.
Step 3
Place the dough on a floured cutting board. Divide into three parts. One pie will be prepared from each portion. Take a piece of dough for one pie and roll it out with your hands into a circle with a diameter of 20-25 cm. Try to keep the dough of the same thickness over the entire area. Put a third of the filling on the rolled dough and flatten, leaving free edges 2-3 cm wide. Gently collect the edges and connect in the middle. Sprinkle with flour and gently turn the cake over. Now gently roll the cake out again with your hands from the middle to the edges. Be careful not to damage the dough. Thin-walled pies are more valuable, but also more difficult to make. Dexterity will appear over time.
Step 4
Gently lift the cake with both hands and place in the pan. Roll out again with your hands, trying to stretch the pie over the entire surface of the pan. Make a hole in the center for steam to escape. Place the pan in an oven preheated to 180 degrees on the lower level.
Start your second pie. Then move the first pie to the upper level of the oven, and put the second in its place. Prepare the third pie in the same sequence. The cake is ready when it is browned.
When the cakes are out of the oven, wipe off excess flour and brush liberally with butter. Serve hot.
