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 ☺️
Love…
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?
- Take the egg white, oil, butter, yogurt and salt into the mixing bowl and mix.
- Mix 2 cups flour, baking powder and finely chopped dill again.
- Add the remaining flour and knead, cover the dough and let it rest for 5 minutes.
- 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.
- Arrange them 3-4 cm apart on the lightly oiled tray.
- Brush egg yolk on top, sprinkle with black cumin. Bake in the oven at 180 degrees until golden brown (13 – 15 minutes).