Dough
- 800 g flour
- about 500 ml lukewarm water (as necessary)
- 1 tsp of salt
- pinch of dry yeast
- 1 tablespoon vinegar
- about 250 g softened butter or margarine for coating
- 1 head sauerkraut chopped
- oil for frying
- a little black pepper
- Mix flour, salt, yeast, vinegar in a bowl and start adding water gradually and knead with your hand.
- Transfer the dough on an floured surface and knead a medium soft and non-stick dough, The water is added slowly as long as there is a need, it depends on the flour. Knead the dough for minimum 20 minutes, the longer the kneading, the better the dough.
- The dough is ready when bubbles appear in the intersection (small cavities).
- Divide dough into two parts; let one part be a little bigger, it will be for the bottom crust.
- The two pieces are divided into 6-7 balls.
- Each ball is flattened in the shape of a disc with a size of a plate and is coated with melted fat and the discs are rowed one over the other. No fat is placed on the last disc.
- Put the prepared dough in the refrigerator and repeat the procedure with the second part. Let them rest in the fridge and in the meantime prepare the filling.
- Fry chopped sauerkraut in some oil until whole water evaporates. It will need approximately 15-20 minutes.
- Remove the first dough from the fridge and roll a crust with the size of the tray in which you bake. .
- Put the crust on the oiled tray, let the ends hang out.
- Apply the filling evenly.
- Repeat the procedure with the second bark and place it wrinkled on top.
- Close the edges by spinning in spiral form.
- Sprinkle oil on top and put to bake at 200 C degrees for about half an hour or until it nicely baked.
- Cover with a kitchen towel after baking and let it rest for several minutes, then serve.
