معجنات الجبن

Place the dry ingredients in the mixer: gluten-free flour, psyllium, sugar, instant yeast, powdered milk, and salt, and run the mixer on the first speed to mix well.

Add the yogurt and vinegar to the mixer, then gradually add the warm water while increasing the mixing speed until a cohesive dough forms.

Gradually add olive oil and continue kneading until the dough is smooth and cohesive.

Let the dough rest for 15 minutes, covered with a clean cloth.

After resting, start shaping the dough as desired; you can weigh each piece to make them uniform in size.

Fill each piece of dough with the preferred cheese (such as feta).

Let the shaped dough rest for 10 minutes before baking

Brush the top of the dough with egg yolk mixed with milk.

Sprinkle sesame seeds on top (optional).

Bake the pastries in a preheated oven at 200°C (392°F) until golden and crispy