- @londonbreadbaker • Instagram photos and videos:
"I converted a yeast recipe from a website called Lyukum to sourdough- have a look on their site for ideas for fillings:
290g bread flour,
100g buttermilk or kefir (recipe says sour cream but my kefir worked well)
2 level tsp salt,
2 tsp sugar,
1 large egg,
2 tablespoon sunflower oil.
This is a fairly wet dough so easier to mix in a mixer.
Mix all ingredients except the oil and mix until it clears the bottom of the bowl- add oil and mix again until completely absorbed.
Bulk in a warm place and refrigerate overnight.
Easier shaped from the fridge.
I didn’t have to add any flour to my dough but I guess it will depend on what flour you use-the one I used has over 13% protein.
- Ossetian Pies | Lyukum Cooking Lab:
for the dough
400g bread flour
5g Saf Instant Yeast
2tsp kosher salt
100g sour cream
2tbsp sunflower oil
for Tsaharadjin filling
160g beet leavesfinely chopped
10g chivesfinely chopped
10g cilantrofinely chopped
180g Feta cheese
for Kabushkadjin-Syht filling
200g cabbagefinely chopped
50g onionfinely diced
1tsp sunflower oil
1pinch kosher salt
1pinch black pepperfreshly ground
50g walnutstoasted, finely chopped
115g Feta cheese
for Davondjin filling
90g chivesfinely chopped
60g rampsfinely chopped
115g Feta cheese
- Ossetian pies are baked two at a time on two racks.
They are baked on naked stone or in shallow heavy-bottom pans.
What is good for baking pizza is good for baking Ossetian pies.
I prefer pans.
Preheat the oven to 232C/450F with two 30cm/12" pans in inside.
Do not shape pies until your oven is ready.
- Сахараджин - tastes are made, not born: (RU)
- Осетинские пироги - tastes are made, not born: (RU)
- Осетинские пироги. Тесто и две начинки - tastes are made, not born: (RU)