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Ushtipci-Pinch Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

For those not concerned with calories, but find their pleasure in comforting food. this simple pastry will be to their pleasure. If you don't get it right the first time keep trying, the trick is in the thickness of the dough and the hot,hot oil. It is wonderful with feta cheese, sour cream and best if consumed warm.

For those not concerned with calories, but find their pleasure in comforting food. this simple pastry will be to their pleasure. If you don't get it right the first time keep trying, the trick is in the thickness of the dough and the hot,hot oil. It is wonderful with feta cheese, sour cream and best if consumed warm.

Ingredients

Serves: 6-8

Metric Cups
  • 400 grams flour
  • 40 grams fresh yeast (or dry)
  • 1 egg
  • 1 teaspoon salt
  • 250 millilitres water (lukewarm)
  • 14 ounces flour
  • 1 ounce fresh yeast (or dry)
  • 1 egg
  • 1 teaspoon salt
  • 8⅘ fluid ounce water (lukewarm)

Method

Ushtipci-Pinch Bread is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put yeast in 100ml of warm water with a pinch of sugar and allow to get bubbly
  • Put the yeast in the flour add the egg ,salt and 250ml lukewarm water beat with a fork for a minute the dough should be sticky, and when touched it should stick to the finger
  • Leave in the warm place until the dough reaches twice its size Beat again for a minute leave for 15 minutes
  • Heat oil in a small pan about 5 cm deep. It should be sizzling hot by spoon drop the dough in he oil let one side turn golden, then turn. It should be turned only once.
  • Take out and place on a paper towel the dough takes different shapes as u drop it, and you can do it by hand
  • Put yeast in 100ml of warm water with a pinch of sugar and allow to get bubbly
  • Put the yeast in the flour add the egg ,salt and 250ml lukewarm water beat with a fork for a minute the dough should be sticky, and when touched it should stick to the finger
  • Leave in the warm place until the dough reaches twice its size Beat again for a minute leave for 15 minutes
  • Heat oil in a small pan about 5 cm deep. It should be sizzling hot by spoon drop the dough in he oil let one side turn golden, then turn. It should be turned only once.
  • Take out and place on a paper towel the dough takes different shapes as u drop it, and you can do it by hand
  • Additional Information

    this pastry usually gets eaten before it gets to the table The word USHTIPCI- translates to pinch, probably meaning that you can pinch the dough with your hands as you drop it into the oil

    this pastry usually gets eaten before it gets to the table The word USHTIPCI- translates to pinch, probably meaning that you can pinch the dough with your hands as you drop it into the oil

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