I made up this maznik recipe myself to simplify my life. With this recipe, everyone can try and understand that it is really not that difficult to make maznik and literally anyone can make it.
The procedure is simple and fast. I used twice the amount written, formed a dough that I divided into 2 parts, from one part I rolled maznik and from the other I made mantii for which a recipe will follow soon.
The procedure is simple and fast. I used twice the amount written, formed a dough that I divided into 2 parts, from one part I rolled maznik and from the other I made mantii for which a recipe will follow soon.
For those who might not know, maznik is a traditional swirl Macedonian pie made of very thin rolled dough crust and filled with filling. Usually we use cheese, minced meat, leeks or sweet filling such as pumpkin puree, apples with cinnamon, soured cabbage or whatever you can think of.
Ingredients:
For dough
- 300 g flour (10,5 oz)
- 170 ml of water (5,7 fluid oz)
- 1 tablespoon oil
- half a teaspoon of salt
- 50 ml of oil (1,7 fluid oz)
- 50 g melted butter or margarine (1,7 oz)
- 250 g of crushed cow cheese (8,8 oz)
Ingredients:
- Knead the dough with the flour, water and salt. If it is very sticky, add a little flour and vice versa, if it is hard, add a little water, although I think there will be no need for either. I leave it to be a little sticky at the end and I put 1 tablespoon of oil on my palm, I coat the dough with the oil and knead it a little more. The stickiness disappears and the dough remains soft. For knead foods, the dough should always be soft but non-stick. If it's sticky, you will not be able to work with it.
- Place the dough on a floured surface and form a ball. Immediately spread the ball with the help of a rolling pin into a crust 5-6 mm thick (the size of a pizza).
- Coat the crust nicely with oil on top and cover it with nylon foil. Leave for 30 minutes for the oil to soak into the dough and then you can pull the crust.
- Then, take a cotton sheet and lay it on the table.
- Take the crust with your hands and carefully transfer it to the sheet. Start pulling it with your fingers. You will see that the dough has become elastic and is easy to stretch. Start stretching,beginning from the center and stretch it on all sides with your fingers.
- Usually when it starts to become translucent, that is the maximum of the pull. You should get a thin crust with a size of over 1 square meter, and you have started with a circle with a diameter of 20 cm.
- Sprinkle the whole crust first with the mixture of oil and melted butter, and then with the filling you will use. I put about 250 g of crushed cheese.
- Then, lift the sheet from one side and start wrapping the crust until somewhere in the middle. Then lift the other side of the sheet and repeat the procedure. You will receive 2 rolls. Cut the bark in half. If it is easier for you, cut the rolls to get 4 pieces.
- Then, take one roll and starting from the middle, roll it in a spiral form in the pan starting from the middle. Use a 24-26 cm diameter circle pan. Continue the other roll where the previous one ended. Top with a mixture of oil and butter and bake in preheated oven at 200 C (392 F) degrees for about half an hour or until golden brown.
- After baking, sprinkle with water and cover briefly with a kitchen towel.
