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Bulgarian Pitka Bread

  • 12 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Bulgarian Pitka Bread

Ingredients

This is a Bulgarian “tear and share” bread that’s absolutely devine!
◦3oz yogurt at room temperature
◦2/3cup + 1-2tbsp warm water
◦1 tsp yeast
◦½ tbsp sugar
◦½ tsp salt
◦4 tbsp butter, melted + about 2 more melted tbsp for greasing
◦1 large egg, separated into white and yolk
◦17oz all-purpose flour
◦honey

Directions

Instructions 1.In small bowl, proof the year by mising together the water, sugar, and yeast. Let stand until foamy. 2.In large bowl, whisk the salt and flour together. 3.Make a small well in the center. 4.Along the side of the bowl, on top of the flour, add 4 tbsp butter, yogurt, and egg white. 5.Pour the yeast mixture to the well in the flour and mix all ingredients together until you get a smooth dough. 6.If needed, add the extra 1-2 tbsp warm water. The end result should be a soft dough, slightly sticky to the touch, but not actually sticking to your fingers. 7.I kneaded the dough for about 5 minutes. 8.Divide dough into 3 balls and let them rest in a greased bowl large enough to let them rise. 9.Cover the bowl with plastic wrap and then with towel and place in a warm place for 1 hour. 10.Let rise until the dough doubles in size. 11.On a slightly floured surface, roll out first ball to form a thin round layer. Brush lightly with melted butter. Then brush/drizzle 1 tbsp honey. Repeat with second ball and place on top of the first. 12.Roll out third ball, but do not brush with anything (no butter, nor honey) and place on top of layer 2. 13.Using a pizza cutter, divide the dough into 4 triangles and then divide each triangle into 3 equal triangles. You’ll have 12 triangles. 14.Drizzle 1/2 tsp of honey on the wide end and then roll the each triangle into a crescent roll and place on baking paper on a baking pan. 15.Place on parchment paper on baking sheet and let rise for an hour in a warm place. 16.Preheat oven to 375F. 17.Grease a round oven dish or pie plate and arrange the crescent rolls in the pan. The last rolls should sit on top in a pyramid shape. 18.Brush with egg yolk thinned with a little bit of water then sprinkle with a bit of demerara sugar and place in the preheated oven. 19.Bake until golden and beautiful for about 40 minutes. (Mine took 45). 20.Don’t be tempted to increase the oven temperature, it will bake perfectly at 375F.

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