How to make
This incredibly tasty tutmanik is extremely popular in the Balkan region around Sofia and more precisely in the village of Batulia, where my mother is from and from whom I learned the recipe for this traditional breakfast.
In a bowl, pour the yeast, water, salt, sugar and 1 tbsp. of flour. Stir everything well until a homogeneous mixture is obtained. Set it aside for 10 minutes.
During this time you can sift the flour.
In another bowl, beat 3 eggs. To them add 2 cups of yogurt, oil and the yeast mixture.
Mix well and start adding a little of the sifted flour. When the mixture becomes thick and cannot be stirred, pour it into a baking pan in which we put the remaining flour and start kneading.
Put the kneaded soft dough in a deep bowl (pot), cover it with cling film and a towel and leave it to rise in the heat for about 1 hour.
After kneading the dough lightly, divide it into 3 balls.
Prepare a baking pan, preferably deeper, by putting baking paper in it, greased with fat.
From the first ball of dough, roll out a crust the size of the diameter of the baking pan. Put it on the baking paper. Grease it with melted butter (melted in a water bath) and sprinkle it generously with a made in advance mixture of 3 eggs and 10 oz (300 g) of grated cheese. On the first crust we put the second on top, with which we proceed in the same way and finally, the third crust, on which we do the same - grease it with butter and add from the mixture of cheese and eggs.
Before we leave the Balkan tutmanik to rise again, cut it with a knife into 8 equal triangles. It rises for about 1 hour, after which we put it in the oven to bake at 300°F (150 degrees) for 45 minutes. At the 20th minute, increase the oven temperature to 360°F (180 degrees).
