Ingredient List:
4.5 cups of flour
1 teacup of water
1 teacup of milk
1 teacup of oil
1 egg
1 teaspoon salt
1 coffee spoon of granulated sugar
1 pack instant yeast
1 tablespoon of yogurt
For the filling:
2 cups of flour
1 cup of walnuts
2-3 tablespoons of butter
1 teaspoon of salt
Preparation:
We make a whirl in the middle of the flour. Add the yeast, warm water and granulated sugar and let it sit for 5 minutes. Then add the warm milk and oil. Add yogurt and salt and start kneading starting from the middle. We get a dough as soft as an earlobe. We cover the dough with cling film and leave it to leaven in a warm environment. We start to prepare the filling. We put the flour in the pot and start frying. I fried the flour without oil for 15 minutes, mixing constantly. Then we add butter and a little oil and continue to fry. Then, we also add salt. We chop the walnuts with the help of a knife. We sprinkle flour on the counter. We first roll out the dough with our hands and then roll it out as big as your counter allows, with the help of a rolling pin. Then we oil it. Sprinkle the walnuts to the middle of the dough. We sprinkle with the flour we roasted. Then we roll the phyllo. We divide the rolled dough in pieces and press on them with our hands as I show in the video. Then add the flour we roasted on the top and cover it with dough. We put them on the baking tray on which we have laid greaseproof paper. Before going to the oven, we cover it with cling film and leaven it once again in the tray. Let it leaven in a warm environment for half an hour to 1 hour. We spread the egg yolk. I baked in a preheated 180-degree oven for 35-40 minutes. Enjoy!
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