1 cup butter or oil sunflower oil,
1 cup of milk 1 cup SUGAR
1.1 / 2 cups of water
5 bay leaves
1/2 glass of Ouzo
1 teaspoon salt
4_5 pieces mastic 1
2 tbls anise seed
4 sachet dry Yeast
2kg of plain flour
Method
Place in a sauce pan the 1.1 / 2 cups of water to boil together The Bay leaves and anise boil until water becomes dark in colour remove all the bay leaves and amuse seed and bring back to a boil then remove from heat and add the rest of liquids Milk sugar ouzo melted butter or oil in a bowl. Let it cool to a body tempriture before you add the yeast as if it's too hot yeast will not rise. Place in a seperate large bowl the Flour with the Mix dry yeast and ground masti and separated flour to make a hole in the middle and pore in liquid to activate yeast and with your hands fold in to make a soft mixture If necessary add a little warm water. Cover with plastic glad wrap and place in the hottest part of the house covered with a blanket to rise for about 1 hour. When dough has doubled in sized we take out on a floured board and kneed once more to let all the air out and then roll out to desired shape! Traditionaly we cut the dough in to one large piece and a smaller one then we roll the large one in a ball and flatten in to a well greased around tray then do the same with the smaller one and place on top of the large piece then rub top with an egg yolk sprinkle sesame and anise seed on top and stand covered until it rises again and bake In a pre heated oven 180 DEGREES CELSIUS until it's golden brown. ❤
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