GR
EN
Fluffy pies for souvlaki with triple dip
SCROLL TO START
THE EXPERIENCE
THE EXPERIENCE
recipe by:
The hungry Kat
traditional
contemporary
Level of difficulty
Time needed
90 minutes
INGREDIENTS
480 g of all-purpose flour
6 g of salt
12 g of sugar
6 g instant yeast
220 g warm water
70 g lukewarm DODONI milk
40 g of sunflower oil
30 g DODONI strained yogurt
DIP 2 :
200 g DODONI strained yogurt
Zest of half a lemon
1/4 bunch dill, chopped
10 ml of olive oil
salt & pepper
DIP 3 :
200 g DODONI strained yogurt
2 tablespoons of mayonnaise
1 tablespoon of mustard
5 small pickled cucumbers
2 teaspoons of pickle juice
salt & pepper
PREPARATION 
Put the flour, salt, sugar, yeast in a large bowl and mix. Then add the water, milk, sunflower oil and DODONI yogurt strained. Mix until the dough comes together.
EXECUTION 
Pour some flour on the counter, knead for 2 minutes and leave it covered to rise for 1 hour. Then, grease the counter - the dough will stick a little, but do not add flour and divide it into 10 equal pieces. Shape into round balls and open with a rolling pin. Put some olive oil in a non-stick pan and fry on high heat for 1·2 minutes on each side.
For the dips, mix all the ingredients together for each dip.
