Tortillas "Mekitsi with Cheese" Recipe
Makikita (mekici) is a fried bread from simple dough on the water. In some ways, tortillas are similar to chebureks, someone may find they have similar features with the Turkish gozleme. It has many cooking options, both with and without filling. I have a simple, but very tasty version of cooking with cheese. The word" MEK "is translated from Bulgarian as "soft".
Servings 8
Cook Time 120 minutes
Ingredients
For the dough:
- 300 ml Water warm
- 2 teaspoons Sugar
- 1 pack Dry yeast
- 2 tablespoons Sunflower oil
- 550 gram Flour wheat / Flour
- Salt to taste
Additionally:
- 200 gram Cheese hard cheese variety to your taste
- 4 tablespoons Sunflower oil
- 1 bunch Dill
- 2 pieces Chicken eggs
Instructions
- Tortillas turned out very tasty, prepared half of the recipe. According to the recipe, it turns out 8 pieces I have 4. I Show how I prepared 4 tortillas. Sift flour (275 g). Mix part of the flour (100 g) with dry yeast (1/2 pack), the other half (175 g) with salt (1 tsp).
- In warm water (150 ml), dissolve the sugar (1 tsp).
- Add flour yeast mixture (flour 100 gr+yeast).
- Then add the vegetable oil (1 tablespoon) and mix.
- In small parts, mix the remaining flour with salt.
- Knead a soft dough that does not stick to your hands. Grease the bowl and dough with vegetable oil (1 tablespoon). Cover the bowl with plastic wrap and place in a warm place to lift the dough 2.5 times.
- Coming up the dough knead.
- And divide it into 4 parts.
- Prepare the filling. Grate hard cheese on a coarse grater. Cheese tasty take on a saltier then. I have two types of cheese: hard and plate, melted.
- Add finely chopped dill. Chopped dill with a small pinch of salt, pre-RUB with your fingers until the flavor and juice are released. Drive in a raw egg (1 piece) and mix. Try for salt.
- On the table top dusted with flour, roll out the dough balls in a circle. My circles have f=17-18 cm, according to the recipe, f=10 cm. Put the filling on one half. It seemed a little, I decided to add a plate of cheese on top.
- Close the filling, the second half of the tortilla and pinch the edges.
- Once again, press the edges with a fork. Cover the tortillas with a dry towel and allow 15-20 minutes, the dough to settle a little.
- Fry the mekitsi on a low heat in well-warmed oil on each side until Golden. When frying, I did not cover the pan with a lid, but with a divider.
- Spread the tortillas on a napkin to glass the excess oil.
- Mekitsi with cheese is ready! "They can be eaten just like that, washed down with wine or eating sour milk. They are also often used instead of bread when eating first courses." I liked it with tea and coffee in the morning.
- Very tasty!