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Pulla me djathë: recipe illustration
Snacks & baking

Pulla me djathë

A soft round bun stuffed with salted cheese, baked until the crust is golden. Eaten warm for breakfast or as an afternoon snack throughout the region.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

388 kcal per serving

Protein
14.4 g
Carbohydrates
47.9 g
of which sugars
3.6 g
Fat
14.3 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the flour, salt, sugar and yeast, then add the yoghurt, oil and lukewarm water.
  2. Knead for 8 to 10 minutes until you have a soft, smooth dough, then cover and let it rise for 1 hour in a warm spot.
  3. Crumble the cheese and mix it with the melted butter.
  4. Divide the dough into 6 balls, flatten them into discs, place a spoonful of cheese in the centre and pinch the edges closed.
  5. Arrange the pulla on a baking sheet lined with parchment, cover and let rest for 20 minutes.
  6. Brush with beaten egg, sprinkle with nigella seeds if you like, then bake at 200 °C for 20 to 25 minutes, until nicely golden.

Variations and tips

Crown-shaped pulla. Arrange the balls in a ring on the tray for a bread to share.

More ideas

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Original Ecomely recipe.