Probably one of the best scrolls you'll have.
For the dough, mix together 1 cup of flour, sugar, milk, yeast and baking powder. Cover and leave for 5 minutes then add olive oil, yogurt and salt then gradually add the flour turn on a flour surface and knead for a few minutes until you have a nice soft dough.
(You May need a bit extra flour or a bit less it depend on the type of flour you are using) cover surface with the olive oil and then place in warm place for at least 15 minutes
For the shankliesh, pour yogurt in a saucepan add 1 tbs of salt and put on medium heat until it start to boil and separate then transfer to a colander lined with wipe or muslin to drain all liquid, it must be very well drained (it may take a while to drain completely).
When cold and drained add salt, paprika and chili, divide in half and form a ball (tennis ball size) roll the ball in oregano to cover all surface and place on plate to dry.
For the filling, add all ingredients together and set aside.
To form the scroll, punch air out of the dough and divide into twelve equal size.
Roll dough to approximately 30 cm by 15 cm, spread 3 tbs of filing mix in the center lengthwise and then fold side and press well.
With a pizza cutter cut in half lengthwise and then roll to form a scroll and place on a lined tray brush with egg yolk and milk wash sprinkle with zaater and bake in a pre heated oven for 35 minutes.
This recipe has not been edited or tested by the Bake Off Food Department.
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