Recipes

Macedonian Maznik

Ingredients

Weight/
Volume
Ingredients
DOUGH
500 g Laucke Type ’00’ Special White Flour 3.5 cups
5 g Salt 1/2 tsp
330 g Water 1-1/3 cups
FILLING
200 g Fetta 1-1/3 cups
200 g Ricotta Cheese 0.8 cup
100 g Spinach Leaves chopped 0.5 cup

Method

  1. Any combination of ingredients, savoury or sweet can be used. The only requirement is that the filling be pliable enough to conform to the shape and not pierce the pastry. Spicy minced lamb is another popular flavour.

    Other requirements: Oven, pre heated to 210°C, a  Kenwood Mixer (or similar). A large flat work surface at least 1 meter x 1 meter. A large piece of cloth – calico is ideal.(1 x 1 meter) Vegetable oil- not olive oil.

  2. Combine the filling ingredients in a bowl – crumble the cheese – set aside till later

  3. Add the flour, salt and water in the mixing bowl and mix using the dough hook for 10 minutes on slow speed

  4. Scrape down and mix for a further 2 minutes on medium– the dough will be quite soft

  5. Tip the dough out onto a well oiled bench, and coat the top of the dough in oil too – this helps prevent the dough from forming a skin

  6. Rest for 10 minutes then divide the dough into 6 even pieces and form into balls – try to ensure dough is smooth & round with no tears. Cover all surfaces with oil.

  7. Rest a further 20 minutes then lightly flatten each piece to approximately 12 cm in diameter, ensuring both top & bottom are kept oiled.

  8. Rest another 15 minutes then flatten each piece a little more -15 – 20 cm, again keeping oiled.

  9. After a final 15 minutes of rest, dough pieces are ready to be stretched into a paper thin sheet. Filled, rolled and baked.

  10. Place cloth onto work bench, and using oiled hands, gently flatten the first dough pieces more, ensuring it does not stick to bench. When the piece is approximately 25 – 30 cm in diameter, gently lift up the dough sheet, position your hands at the top with the pastry falling towards you, create loose fists with your hands so that your fingers don’t tear the pastry. Starting at the centre, use one fist/forearm to support the pastry and the other to gently lift, stretch and pull out (your fists should be facing inwards and approximately 30 cm apart).

    You’ll need to work quickly, initially from the centre, then gradually working your way to the edges as the centre will become too thin and tear, continue to gently pull away, stretch outwards and rotate the sheet until it becomes too large to manage (approximately 50 cm). Now change your technique, position your hands at the top with the sheet falling in the middle, group your fingers together to gently support the dough, while your thumb gently holds and stretches the dough. The pastry will fall on the bench, continue stretching and pulling the edges gently, avoiding the centre until approximately 70 cm in size, lay out on the cloth. Using your thumb and forefingers, gently pull and stretch out the edges even further, until over a meter in size. You may find it easier to finally stretch your pastry on an oiled bench top.

  11. Sprinkle approximately 80 g of filling across the middle third of the pastry. Take the trailing edge (closest to you) of the pastry, and fold 1/3 the way across the filling. Lift the cloth edge closest to you up, and allow the pastry to roll up away from you into a sausage, rolling it up including the filling, then pull the tablecloth back towards you, and sprinkle some extra filling over the last 1/3 and continue to roll. Coil the pastry into a snail and place in the centre of your greased tray.

  12. Repeat for the remaining 5 dough pieces.
  13. They can be sprinkled with sesame seeds if required.

  14. Lightly spray tops with oil then place into the pre-heated oven to bake for approximately 25-30 minutes.

Helpful Hints

  • Use oil liberally to prevent dough from sticking and skinning
  • Work quickly when stretching the dough – small holes can be masked when dough pieces are rolled.
  • Cut away any thick dough pieces that cannot be stretched further.
  • Do not try to roll the Maznik tightly – it is the air in between layers that gives it the desired texture.
  • The dough should be paper thin

  • Specialty Breads
  • Yield: 6
  • Bake: 25-30 minutes
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