Friday, March 2, 2012

Tutmanik (Bulgarian Cheese Bread)

Very similar to a scone, this bread was surprisingly flavorful albeit on the salty side. And I loved how quickly it came together. For a more traditional take on this bread, sprinkle the bread with caraway seeds before baking; I, unfortunately, didn't have any. Next time...

1 C organic European-style yogurt (thick)
2 Eggs
1/4 C olive oil
6 oz crumbled feta cheese
2 C white whole wheat flour

1 t baking powder
1/2 t Hungarian paprika

Preheat the oven to 400 degrees. In large mixing bowl, place yogurt, eggs, oil, and feta. Gently stir in flour and baking powder, stirring until just moistened. Pour into a well-greased baking dish. Lightly sprinkle with paprika. Bake in a preheated 400 degree oven for 25 minutes or until a toothpick comes out clean.

I served this with bowls full of Vipava Corba (Bulgarian Cabbage Soup).

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I am sharing this recipe with girlichef's Bake-Your-Own-Bread series.
Go check out what others are baking.

3 comments:

  1. Yum, this sounds like a great, moist little flat bread - and it almost looks like a scone sitting there. I may have to try this one...especially with a bowl of Cabbage Soup =). Thanks for sharing it w/ BYOB this month, Camilla!

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  2. Here's a bread that would disappear fast.

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  3. Great recipe! It also freezes well, if anyone wonders.

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