Boyar Round Loaf With Feta Cheese
Preheat oven to 360F (about 180C).
If dough is too soft, add 1-2 tablespoons flour, or if it’s too hard, add 1-2 tablespoons lukewarm water.
Cover the bowl with plastic wrap or a cotton cloth and leave to rest for about 30 minutes or until doubles in bulk.
Once the dough has doubled in bulk, pour the dough out of the bowl onto a flat floured surface.
Divide it into three equal parts and set aside over floured surface.
Sprinkle with 1/3 part of the grated feta or white cheese.
Spread the second crust with melted butter and sprinkle with the second 1/3 of the grated feta cheese.
Repeat the process with the third crust also.
Roll tight the dough up longways.
While rolling the crusts, lightly stretch and twist the dough.
With a sharp knife cut triangular pieces (about 8-10 cm at the base).
In the middle of the pan place the last piece of dough.
If the baking pan is large enough, arrange a second row inside the first circle, or if it is not - just arrange half of the triangles into a second pan (as I have done myself :)).
Once the dough rises, spread carefully with lightly beaten egg.
Leave to cool on a rack for about 5 minutes, before getting the loaf out of the pan.