Knishiklech

1 Servings

Ingredients

Quantity Ingredient
2½ cup Flour (or more as needed)
1 Egg
3 tablespoons Oil
½ cup Warm water
1 pinch Salt
Extra oil to brush the dough
Unseasoned bread crumbs
Oil

Directions

Place flour in a bowl. Make a hole in the center and add the rest of the ingredients. Stir with a spoon then with your hands kneading and adding more flour. Knead about 10 minutes. It will stick to your hands and to the board, but keep kneading and adding very little flour. You should have a soft dough.

Place in a bowl, brush with 1 T oil, cover and let rest in a warm place at nearly room temperature (at last here in Rio room temperature means 90 F, almost year round) for 1 hour.

Divide dough in 4 balls. Place a small tablecloth on a 24" by 16" (measures are approximate, you can use a smaller board) raised board or table.

Sprinkle it with flour. Meanwhile roll out dough as thin as possible, then lift it with your hands and using your floured knuckles, start pulling underneath the dough closer to the edges, turning it as you do it. The weight will help stretch.

Carefully transfer it to the prepared board (the one with the floured cloth). Slowly and delicately pull the dough toward the edges of the board and down around the board. If some holes start showing, press them together. If the holes are small don't worry, they won't show in the end, but stop stretching.

Place potato or cheese filling along longer edge of dough, about 1½" away from edge. Brush dough with oil, sprinkle bread crumbs and with holding one side of the cloth roll dough.

You may just mark at intervals and bake brushed with oil. Here we slice it and give each knishikl the shape of an "ess," or a little purse before baking. The potato filling is the usual onion/potato. (The cheese filling is just farmers cheese or homemade cheese, egg, green onions, salt and pepper, and they are called beigalech.) Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Aug 28, 1997

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