Unleavened Soft Pastry with Dill

My followers have known for years my love for dill pastry. I try to take the flavor to a higher level with every try. After the last recipe in May, the pastries became both yeast-free and cotton-like with some minor changes 😍 If you start, it's on the table in half an hour, and it keeps its freshness for 2-3 days.

I also did an experiment for those who say they should prepare it beforehand and throw it in the closet. I put it in the freezer 3 days later I took it out for Sunday breakfast. When frozen, I sprinkled eggs and black cumin and baked at 170 degrees. Still soft but a little more cracked ☺️

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Ingredients for the Unleavened Squishy Pie with Dill Recipe

• 1 egg (on top of the yolk into the white)
• 1 teaspoon of yogurt
• 1 tea cup oil
• 1 cup of butter
• 1 package baking powder
• 1 sweet spice salt
• 3 tablespoons finely chopped dill
• 3,5 water glass flour 
• Smoked cheese or feta cheese

How to Make Unleavened Squishy Pie with Dill?

1. Take the egg white, oil, butter, yogurt and salt into the mixing bowl and mix.
2. Mix 2 cups flour, baking powder and finely chopped dill again.
3. Add the remaining flour and knead, cover the dough and let it rest for 5 minutes.
4. Take a piece of dough the size of a tangerine and roll it in your hand. Press it a little, put the cheese in the middle and close it.
5. Arrange them 3-4 cm apart on the lightly oiled tray.
6. Brush egg yolk on top, sprinkle with black cumin. Bake in the oven at 180 degrees until golden brown (13 – 15 minutes).