Materials
6 cups flour
1 cube fresh yeast
1 cup lukewarm milk
1 cup yogurt
1/2 cup vegetable oil
50 g butter
3 tbsp. sugar
1 dessert spoon salt
1 egg yolk
1 dessert spoon nigella seeds
ABOUT
Dissolve the yeast and sugar in warm milk. Leave to rise for 10 minutes.
Knead after adding flour, yogurt, oil and salt to the yeast milk.
Roll out the egg-sized dough balls into 0.5 cm thick phyllo sheets using a straight rolling pin and grease each phyllo sheet with melted butter. Stack them on top of each other, and then roll again to create a large 0.5 cm-thick phyllo sheet.
Roll the large phyllo sheet from one end into a cylinder.
Starting from the middle of the greased tray, wind the phyllo into a coil.
Spread the whisked egg yolk on the roll and garnish with nigella seeds.
Bake in a preheated oven at 200oC/390oF until golden.
Serve hot with butter and cheese
