Pita Guzhvara "Zelyanitsa" (Roll out the dough by hand)

[Dough]

Pita Guzhvara "Zelyanitsa" (Roll out the dough by hand)

Category: Bakery products

Kitchen: Serbian

Ingredients
Dough
water	220gr
flour	400gr
salt	1 tsp
sugar	1 tsp
sunflower oil 2 tablespoons	30 g
Filling
mongol or spinach leaves
eggs	4 things
sour cream	300gr
cottage cheese	450gr
salt	1 tsp
sunflower oil	1 tbsp
and prepare a darling of sunflower oil to grease the dough

Cooking method

• I decided to present to your attention one more, very interesting, recipe for Serbian pita. Pita is called Zelyanitsa-Zeljanica. Why such a name, but because the composition contains greens, or rather the leaves of Mongold.
• This is one of my favorite pits))
• And we will cook the dough with you ourselves and roll it out by hand, to the state of parchment. For this we need a thin long rolling pin.
• This is how pita dough was told by women in ancient times. My husband's mom, so told the dough during the war in Bosnia, maybe there was only flour and water and the rest and my own hands and a rolling pin.
• Frankly, I got to everything myself, maybe there was no one to show me.
• First step
• We knead the dough. I did it in TM31 on the Spikelet mode for three minutes. You can knead with your hands or with a dough mixer or combine.
• We put all the ingredients in a bowl and knead until smooth. The dough does not stick to your hands. It is soft and elastic.
• Watch the dough !!!! If there is little liquid, then add during mixing. The dough doesn't have to be tough !!
• After replacement, take out the dough, collect it in a ball and put it in a bowl and cover with foil. We leave it aside for 30 minutes.
• Step two
• Cooking the filling.
• First you need to prepare the leaves of Mongold. They look like this
• 
• cut out the white middle.
• 
• We boil the water, as it boils, then put the leaves and cook for 5 minutes. Drain into a colander and chop with a knife.
• We take a large bowl and add all the ingredients for the filling, and mix by hand with a whisk, they don't need any mixers.
• Step Three
• Now let's start the test.
• We take out and divide it into three parts. We form a bun from each part and coat well with oil. Cover with a towel.
• Sprinkle the table with plenty of flour.
• Take 1 bun and roll it into a circle.
• Sprinkle the dough with flour, very well, otherwise the dough will stick and you will not be able to stretch it into a large layer.
• we wind it on a rolling pin, as if pulling. And starting from the middle of the rolling pin, we begin to roll out the dough, pressing with our hands and gradually leading our hands to the end of the rolling pin.
• Each time we change the position of the rolling pin, putting it on its side. Those should stretch the dough from all sides in a circle.
• And always sprinkle with flour!
• I showed the whole process in more detail in the video, which is in the note to the recipe.
• We got the dough in one huge layer for the whole table.
• Next, I take a cotton cloth and lay it on the table, unwind the dough from a rolling pin onto the cloth.
• Step Three
• Take a bowl of sunflower oil and a brush, or if you have an oil spray, even better.
• Lubricate the layer of dough with oil.
• Spread the filling evenly over the dough.
• We take the edge of the canvas and begin to twist the dough into a tube. After 1 twist, I grease the layer with sunflower oil.
• The shape is needed round, although not necessarily, but usually the classic pita is round))
• We put the roll in the form, twisting it with a snail.
• 
• Preheat the oven to 220 grams and bake for about 40 minutes, until golden brown.
• We take out the pita and sprinkle with some water, cover with a towel and leave to cool.
• 
• Cut pita into triangles, like cut pizza and serve!
• Bon Appetit everyone!
• 
• 
• 
• 
• 

The dish is designed for

three pits

Cooking program:

hands rolling pin, mixer, oven

Note

Maria, what a beauty! Want! Want! Want! But I'm afraid I can't do it ...

[Tatyana]

Tatyana, yes there is nothing complicated)))
I inserted the video, otherwise it was not visible.

The main thing here is calm, the dough is correct and the rolling pin is long))

[Mashenka]

Mashenka, what a beauty!
I am not worthy of such a feat, at least I will look!
Thanks for the recipe and story!

[Trishka]

Trishka, Ksyusha! Thank you!!!

And I so wanted to try, so I studied)))
Well, a very entertaining process !!

What an amazing dough! Glows! I'm faint, naturally hungry

[Arka]

Arka, Nata, Thank you)))

I tried, honestly)))

[Masinen]

Masinen, your handles are gold !!!!!!!!

Masha !! Such beauty !!! Superrr !!! and recipe: bravo: and video

Manechka, what a beauty! Smart girl! (y) Imagine how delicious it is!
I rolled a thin filo-type dough not with a long rolling pin, it rolls away, but finally it’s beauty to wield it! Well done for learning. Now you need to make a delicious strudel and baklava. Oh, Man, I feel I need to visit you

Respect for manual rolling !!! I make such a snail not often, but regularly)) and chard this year rushing rose all colors)
Thanks for the reminder !!

Masha, what beauty I want but Mongolian
that no, can you try with what other filling? Thank you for sharing such goodies.

Delicious pie. In our family, they make stuffing like this: cheese, cottage cheese and beet leaves, instead of chard.

[Masinen, Masha]

Masinen, Masha, well, just something outrageous for me to roll out the dough. We are still in a semi-repaired condition, there are no large surfaces for rolling, and rolling pins too. But I'll take it as a bookmark - it looks very tasty!
Do we always cut the stalks of Swiss chard or only in this recipe? And then I froze it with petioles, now I suffer, will it fit in the filling?

[Masinen]

Masinen,! Masha! Thanks for the recipe !!! Bookmarked it.

[Lerele]

Lerele,

lettohka ttt, Natasha, thank you !! The video was of course long, but it couldn't be shorter))))

I was afraid that they wouldn't be able to watch 20 minutes

Oh, Man, I feel I need to visit you

Tanya, so no problem at all !! I am always glad to have guests! If you're in Moscow, I'll drag you straight !!

Helen3097, Linen

Oh, what a beauty! Masha, thanks! I've been looking at your pits for a long time. It's time to try it.

chard this year has grown in all colors)

Zhanna, so I shoveled all over Google to find out what kind of Blitva this is, if it weren't for Google, I would never have guessed that it was Mongold

Masha, what beauty I want but Mongolian
that no, can you try with what other filling?

Irin, spinach! You also scald it a little and you don't even need to chop it, because it's small))
Thank you!!

Delicious pie. Our family makes the filling like this: cheese, cottage cheese and beet leaves, instead of chard

So I want to try it with beet leaves, I think it should be very tasty!

I've been looking at your pits for a long time.

Gal, move over, we'll look together

It's time to try it.

That's how the heat goes down so I will try

[KLO]

Do we always cut the stalks of Swiss chard or only in this recipe?

Nastya, well, they are harsh, and they told me that they need to be cut out. Although my Leaves were not huge, young. In general, I would try and not cut out from young leaves, but suddenly it will be fine.

And then I froze it with petioles, now I suffer, will it fit in the filling?

Did you freeze whole leaves? if yes, then it's not a problem to remove the petioles))

KLO, Thank you!! I will be very glad if the recipe is used !!

I've been looking at your pits for a long time. It's time to try it.

Well, you do!! Let's get ready !! You can roll out the dough and roll it out))

I have prepared another recipe! So delicious and not ordinary! And just in time for the season

My mother-in-law, my mother, grows chard every year. It's like a leaf beet.

Delicious recipe! Bookmarked it! I will not do it myself - there is no time,: girl_red: but I will encourage my mother-in-law to roll it out manually when she recovers ...

[Natalia K.]

Natalia K., Why watch)))
You already have to cook, the more you can roll the dough on a dough sheeter)))
Girls!! Thanks to all!!

Excellent master class! One of the best! Manechka, well done!

[Elena Tim]

Elena Tim, Lenchik, you are wearing glasses, fashionable

Thank you dear!! Thanks again !!

[Masinen]

MasinenMarina, what a beauty, she looked and immediately wanted to cook. Thanks for the video tutorial, everything is very clear. Now I'm thinking where to get such a large rolling pin, maybe my husband's a puzzle when he goes fishing to cut out hazel. I really want to cook. Only without greens, mom can't eat all green, and she is my main taster.

[Shyrshunchik]

Shyrshunchik, Tanya, thank you !!
Rolling pin 1 meter long, thinning towards the handles.

Only without greens, mom can't eat all green, and she is my main taster.

Then take away the greens, and leave the rest, you will have Syrnitsa.

Masha! A wonderful master class! And not long at all. All details of the process are very detailed and clearly visible. You look, and it seems that everything is as easy as it always seems when not your hands are doing it. I will look forward to my rolling pin. And will you use that rolling pin, which is shorter, for something specific?

[Elena]

Elena, Thank you!! I'm sure everything will work out !! Since it worked out for me, then it will work out for everyone. Of course not the first time, maybe nobody showed me, but only told me in words.

And I liked the fat one, because it is heavy. I'll use it for everything else. honestly, until I opened it, maybe I was fascinated by the process with a thin rolling pin))

You know, my husband is the first to watch the edited video, as the main critic, if he gives the go-ahead, then I upload it to YouTube. He always tells me everything honestly.

So, he sat and watched me make pita, and said: when did you cook pita?
I told him: Don't you remember, you ate it all
He: nope, I didn't eat anything
Me: oh well, are you really bad
He: I want this pita! When will you do it?

We'll have to repeat the feat three times. At the same time, each time to remind what he just ate, what is shown in such and such a video. And let the magazine sign what he ate.

And let the magazine sign what he ate.

yeah, that's the only way to remember what you ate

When will you do it?

This is in their language, I ate it and forgot, come on ...
Masha watched your video, great!
I regretted that I hadn’t found out about the rolling pin earlier, so I would have taken it, and the mill, eh ...

I regretted that I hadn’t found out about the rolling pin earlier, so I would have taken it, and the mill, eh ...

Well, it's okay, if my husband goes to his homeland, then maybe I can ask him)))
The chopper will definitely bring it if it finds a small one))
And here is a rolling pin, if only he goes by car)

Maria, try it with beets, och. delicious. While I was on vacation, my husband filled almost the entire freezer with tops, so that it would be enough for the whole winter. And I also dreamed of freezing pepper

Girls, I found a way out with a rolling pin, bought a handle for a hoe, diameter 28 mm and length meter. The husband will come home from work tomorrow and clean it up with sandpaper and it will be what the doctor ordered. And instead of greens, I will thinly cut an apple.

[stall]

stall, Thank you!! I will definitely try!

Shyrshunchik, Tanya, measured the girth in the thickest part, those in the middle, it turned out 6.5 cm.
this is the girth

From the middle, the rolling pin becomes thinner gradually.

Maybe her husband can whip it off.

Tatyana! What a clever girl you are! No wonder Zadornov says: Only our Soviet people know that nuts must be chopped ... by the door! We will always find a way out of any situation!

bought a handle for a hoe

Yes, we are handy people ...

Added on Wednesday 13 Jul 2016 7:01 PM

The chopper will definitely bring it if it finds a small one))
And here is a rolling pin, if only he goes by car)

Masha, you beacon, if that ...

Girls, so hunting is worse than bondage.

[Shyrshunchik]

Shyrshunchik, Tatyana, Here, not a handle is needed, but a piece of pipe. Like in this video

Added Wednesday 13 Jul 2016 11:09 PM

Masinen, Maria, Wonderful recipe and very useful master class! Thank you!

[julia007]

julia007, Julia, and the handle will be fine, it is thin and comfortable in the hand.

Nice video about cakes. And the trumpet is notable. And what a wonderful brush for oiling, just painting! What are you there, Masha, with your little culinary brush in the video, smeared for so long! Then I took a paintbrush and smeared everything for one or two! We'll probably have to buy one. And to look for pipes somewhere in the yards, where the construction is going. And everything will be hockey!

Girls, the rolling pin is not even along the entire length.
I already wrote that in the middle it is thicker and then it becomes thinner.This is done on purpose to stretch the dough.
That's when you get yours and then you will understand.

And about the brush, I said in the video that it is better to use an oil spray. I brush the dough very quickly with my brush.

Painting, I will definitely not use it for kitchen affairs, there is a different glue, and what if it gets into food and then poisoning))

And the aunt, which is not happy, like a guy (
From such, even cakes are not needed, otherwise you can choke

I noticed the same, and most importantly, how she spanks cakes on plates, like cattle, oh, and she does not like tourists.
I have already kneaded the dough and is resting. I will divide the filling into three parts, I am afraid that we will not eat so much at once. Maria, can you freeze the rolled dough?
Do you need to wipe cottage cheese through a sieve? he is like my home.

[Tatyana]

Tatyana, I think you can freeze, but what will happen to him, there is no yeast))

You don't need to wipe the cottage cheese, it's even better that it's homemade and will be in pieces !! I have a purchased one on the video, so it is not visible, but I like to do with my home))

[Masha thank you very much for the recipe and video tutorial, everything turned out just fine.]

I have the same purchased, but our cottage cheese is very tasty as homemade. I went to try to roll everything out.

Posted Thursday, 14 Jul 2016 11:56 am

What happens. A lesson to me, you can't be distracted when you roll it out (they brought a chest of drawers at this time) that's why it turned out a little full of holes.
And so the impression is excellent, my handle rolls out normally, well, if I find a joiner then I will correct the rolling pin as needed.

Cottage cheese with thinly chopped apple and 1 tbsp. spoon of sugar.
Everything, I'm waiting for it to be baked.
God, how delicious it didn’t wait to cool down, I ate a hot piece. It turned out very gently, no freezers I will go further the other two pieces of dough to roll out.

Masha thank you very much for the recipe and video tutorial, everything turned out just fine.

Great recipe! I'll be back, I will definitely cook it! The photo is magical!

Masha! I thought you'd understand that the brush is a joke! What building brushes can be ?! I laughed at this aunt, with what a lean expression on her face she daubed her cakes with this brush!

[Shyrshunchik]

Shyrshunchik, Tatyana, This is speed, everything is ready! Gorgeous pita turned out!