Since I learned this method from a 60-year-old master, I do it almost every day!
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Materials
1 Teaspoon of dry yeast (4g)
2 glasses of water (400ml)
2 egg whites (reserve the yolks for the topping)
5 cups of flour (600g)
1 teaspoon of salt (8g)
To grease the dough
200g butter
For internal mortar
feta cheese
parsley
For the above
egg yolk
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