Well, feta is one of the "almost national cheese"es of Moldova, though not called that, but Brinza de Oaie, literally sheep cheese! And as luck would have it, my sheep are few and far between :), I settled for feta for the making of this Invirtita- literally a ROLL- so popular in the place I grew up-minus the olives, which was my addition for a bit of bite and Greek character!
For the dough you need:
- 3/4 teaspoon salt
- 4 cups all purpose flour
- 1.5 teaspoon active dry yeast
- 1 and 3/8 cup water
- 1.5 pound grated feta cheese mixed with chopped black olives, about 1 can
- Oil for brushing the dough
- Combine all the ingredients for the dough and knead a smooth, pliable dough, as if for bread. You may need to add more flour or water, depending on the humidity level of your flour.
- Divide the dough into 10-12 equal parts, slightly knead into small balls and let rest for 10 minutes.
- Using a rolling pin, roll each ball into pizza-like crusts about 25 cm diameter.
- Generously brush every single sheet with oil, and lay them one on top of the other. Let rest for about 10 minutes.
- Take one sheet at a time and stretch it till it becomes very thin, almost transparent. Either use your both hands and rotate the dough by grabbing its edges or stretch it on a flat working surface. Do not worry if it breaks here and there- it will get covered! (see photos)
- When you have a thin sheet about 40cmX40cm, eveny spread some of the feta filling all over the dough, and then cover with another stretched sheet, repeat with some more filling.
- Start rolling to form a log, and then curl it into a spiral shape.
- Place on greased baking sheets and bake for about 35-40 min at 350F.