How to make
Mix together the fresh yeast, warm milk (or equal parts water and milk), the sugar, 2-3 tbsp flour to a sludge. Leave the mixture to effervesce in a warm area.
Sift the 2 cups flour with the salt in a large bowl, make a well in the middle, add 1 egg, the yoghurt in which you've stirred the baking soda ahead of time, the yeast mixture and oil.
Gradually knead a smooth dough, while adding more flour if needed. Leave to rise in an oiled bowl in a warm area.
Tear the ready dough into egg-sized balls. Flatten each ball with your hands, put 1 tsp crumbled feta cheese in the middle of each. Fold and shape into a ball again so the filling remains on the inside.
Flour a counter, roll out each ball slightly to about 3/4″ (2 cm) thick. Arrange thus formed pitas in an oiled tray in a circle, overlapping them like tiles. Arrange the same way in the middle.
Leave the loaf to rise. Then smear it with the beaten egg and sprinkle with a seed mix - sesame, poppy seeds, flax or whatever you like.
Bake the Serbian Round Loaf with Feta in a preheated 330°F (165 °C) oven until ready. Once baked, cover it with a towel until cooled.
Enjoy!
