For the dough: 2 cups of lukewarm water Salt 1 teaspoon instant dry yeast 5 cups of flour
For the filling: 2 cups of cornmeal 2 cups of clotted cream Salt
For the topping: 1 spoon yogurt 1 spoon oil
Start by preparing the dough for our traditional *Pastry*. Add **1 teaspoon of dry yeast** and **a pinch of salt**. Then pour in some **warm water** and knead the dough until it becomes soft and elastic. Make sure the dough stays soft. Let the dough rest and rise for one hour.
Now, let’s prepare the filling for the *Pastry*. Add salt and **2 cups of clotted cream** to **2 cups of cornmeal**, then knead the mixture.
Take small dough balls from the risen dough and roll them out by hand. Place the filling in the center of the hand-rolled dough and fold it closed. Repeat the same steps for the remaining pieces.
Mix **1 tablespoon of yogurt** and some **vegetable oil**, then brush it over the tops.
Using these ingredients, I ended up with a total of **10 ketes**.
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For the dough:
2 cups of lukewarm water
Salt
1 teaspoon instant dry yeast
5 cups of flour
For the filling:
2 cups of cornmeal
2 cups of clotted cream
Salt
For the topping:
1 spoon yogurt
1 spoon oil
Start by preparing the dough for our traditional *Pastry*.
Add **1 teaspoon of dry yeast** and **a pinch of salt**.
Then pour in some **warm water** and knead the dough until it becomes soft and elastic.
Make sure the dough stays soft.
Let the dough rest and rise for one hour.
Now, let’s prepare the filling for the *Pastry*.
Add salt and **2 cups of clotted cream** to **2 cups of cornmeal**, then knead the mixture.
Take small dough balls from the risen dough and roll them out by hand.
Place the filling in the center of the hand-rolled dough and fold it closed.
Repeat the same steps for the remaining pieces.
Mix **1 tablespoon of yogurt** and some **vegetable oil**, then brush it over the tops.
Using these ingredients, I ended up with a total of **10 ketes**.