IngredientsWheat flour – 1 kg
Sunflower oil – 4 tablespoons + some to grease the dough
Vinegar – 5 tbsp.
Egg – 1 pc.
Salt – 1 tsp.
Warm water – 300 ml
Brynza – 300-400 grams
Eggs – 4 pcs.
Dairy products (yogurt, sour cream, kefir) – 100-150 ml
Soda – 0.5 tsp.
Salt – to taste
Ground black pepper – to taste
Butter – to taste (100-150 g)
Greens – to taste
Photo of the finished dish
Check out the recipe
Step by step recipe with photoBanitsa pie is a classic Bulgarian dish with a rich, centuries-old history. Travelers of the XVIII century wrote about the amazing taste of this dish, and the first mention of it dates back to the X-XI centuries. To this day, Banitsa is one of the most popular and favorite Bulgarian dishes, widely known both in Bulgaria and far beyond its borders.
In Bulgaria, Banitsa is an indispensable attribute of both holiday and everyday menu. The pie is made with different fillings depending on the occasion and the time of year. The most popular, classic version of banitsa is prepared with a filling of bryndza, eggs, sour milk and butter. In the spring, fresh herbs are often added to the filling. For the cold season there are variations with sauerkraut, meat, potatoes and pumpkin.
In everyday menus, banitsa is often served for breakfast. On holidays, a festive version of banitsa is prepared and served before or instead of dessert. According to an ancient tradition, it is customary to put small objects in the New Year’s banitsa, which are a symbol of what awaits a person in the coming year. For example, laurel leaves, coins, twigs and berries that symbolize love, good luck and prosperity, happiness and well-being.
Nowadays, ready-made stretched dough or phyllo dough is often used for making banitsa. But according to ancient customs, every girl should be able to make “proper banitsa” from homemade, thinly-rolled stretched dough. Let’s try to learn, shall we?
Prepare the ingredients for the Bulgarian Banitsa according to the list.
Measure the necessary amount of flour and sift thoroughly to make the dough airy and light.
Make a depression in the center of the flour and add salt, egg, vegetable oil, water and vinegar. The use of vinegar in the dough, one of the options for preparing dough for banitsa. It is believed that the addition of vinegar makes the dough more elastic and allows it to roll out more thinly. Another popular version of the recipe makes the dough without vinegar with identical other ingredients.
Mix the ingredients and knead a smooth and elastic dough. The dough is very pliable and non-sticky, it is easy to roll out on a dry work surface without adding flour or oil.
Divide the dough into an even number of small pieces. Shape each piece into a ball. Grease the surface of the dough balls with vegetable oil. I got 24 small balls of dough from the specified number of ingredients. This amount of dough can be used to make two banitzas.
Leave half of the dough balls on the board and place the other half on top of them and press down with your fingers.
Roll the 12 pieces of dough back into balls. Place the dough on a lightly floured board and refrigerate. It is recommended to keep the dough in the refrigerator overnight before proceeding to roll it or, if you are in a hurry, put it in the freezer for 30-40 minutes. I preferred the first option and wrapped the dough board tightly in clingfilm and put it in the fridge overnight.
An important point – in the freshly made dough was distinctly felt vinegar, but after 12 hours in the fridge and the taste and smell of vinegar disappeared, and in the dough, and in the finished pie its presence was not felt. If there is no time to infuse the dough, I think it is better to reduce the amount of vinegar and use more delicate varieties, such as wine vinegar.
Prepare the filling for the banitsa. To do this, grate or crumble the bryndza.
Dissolve the soda in kefir, sour cream or yogurt. In Bulgaria they use sour milk, which can be replaced by other sour milk products. Soda is added to make the filling airy. Add yogurt, eggs, ground black pepper and salt to taste. Mix everything thoroughly.
Add fresh herbs if desired. Popular choices: spinach, young beet tops, leeks. I used 0.5 bunch of spinach and 0.5 bunch of sorrel.
Melt the butter.
Grease a baking dish with a little butter and line it with baking paper. Grease the paper with a thin layer of melted butter.
Roll out the dough as thinly as possible until it is almost transparent. To make the dough more convenient to work with, it is recommended to roll out the dough on polyethylene or oilcloth. To work with this kind of dough use a special very long and thin rolling pin, but you can also use an ordinary rolling pin, pull and stretch the dough with your hands.
Brush the pastry sheet with melted butter and spread an even layer of filling.
Roll up the dough into a roll. Brush the surface of the roll with butter.
Roll up the roll and put it in a baking dish. Brush with a thin layer of butter.
Repeat the procedure with the rest of the dough and filling, gradually filling the mold.
Grease the surface of the loaf with melted butter and then spread a layer of yogurt or other fermented dairy product.
Bake the loaf in an oven preheated to 200 degrees for 35 to 40 minutes. I followed the recommendation to bake the loaf for the first 20 minutes at 200 degrees, then, when the top of the pie is browned, cover with foil and, reducing the temperature to 180 degrees, bake for another 20 minutes. And, if time and patience allow, reduce the temperature to a minimum and bake the ready banitsa in the oven for another 15-20 minutes.
Bulgarian Banitsa is ready.
The finished cake has a very delicate delicate flavor. Freshly baked and still hot, it is extremely delicious, and it doesn’t lose its appeal even when chilled.
Reading the recipe, it may seem that a lot of butter is used, but in fact the consumption is small, because the butter is applied in a thin layer. I used about 100-110 grams of homemade butter, the banitsa turned out very juicy light and tender.