This is the best recipe for soft kifli or crescent rolls. The recipe is from my mother in law and it's really the best. They turn out soft, tasty and mouth melting and even stay soft for several days. Basically, when you add milk or yogurt in the dough, you can't make a mistake, they give taste and softness to the kifli. And you need to knead well the dough - that's always the most important thing.

  • 1 kg of flour
  • 1 yeast cube 40 g
  • 2 eggs
  • 250 ml of yogurt
  • 250 ml of milk
  • 4 tablespoons of sugar
  • 2 teaspoons of salt
  • 2 cups of oil
  • 1 margarine 250g
  • 1 sachet baking powder 10g
  1. In a larger bowl, add 250 ml of lukewarm milk, 9 tablespoons of flour, yeast and 4 tablespoons of sugar. Wait to activate the yeast.
  2. Once the yeast rises, add the remaining flour, eggs, salt, 2 cups of oil, 250 ml of yogurt and the baking powder. Everything is kneaded nicely.
  3. Then the dough is divided into 5 parts. Roll out a crust from each part and apply 1/5 of the margarine, cut the crust as in picture and put each part on the top of the other and leave to stand for 20 minutes.

  4. Then, again, roll out a crust from each part and cut into triangles. Add filling as desired (hard cheese, cottage cheese, pizza filling etc) or leave empty and roll in a crescent roll form. If there's a margarine left, put some on top of the formed kifli.
  5. Kifli are aligned on a greased pan and left a little to stay, they are coated on top with an egg and sesame seeds (optional).
  6. Put to bake in a preheated oven at 200 C degrees until finely baked.