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1 kg flour
1 tbsp yeast
1 tbsp salt
400-500 g warm water
100 g Oda spread for kneading
Sift the flour and make a small well in the center. Add the yeast and salt, pour a little warm water, and stir with a fork to dissolve the yeast and salt, incorporating some flour. Cover the bowl with a cloth and let the yeast activate. After 10 minutes, add water and knead the dough, finishing by kneading it with Oda spread.When the dough rises well, knead it again, and on the third rise, it’s ready for baking.Chakhnakina filling, Elga-style:Finely chop beet leaves and mix with onions, dill, cilantro, coarsely ground red pepper, and cheese to taste.
Bake in a preheated oven at 250°C, and when hot, brush the top with oil.
