Plastos vlachikos (Macedonia and Epirus)

Posted on Aug 6, 2010 in Appetizers | 2 comments

INGREDIENTS

• ½ cup cornflour
• 1 cup boiling water
• ¼ tsp baking powder
• 1.5 cup all-purpose flour
• a pinch of salt
• 1 tbsp vinegar or lemon juice
• 3 large eggs
• 250gr mushrooms into pieces
• 2-3 pepers
• 2 small ripe tomatoes or 1/3 chopped of the box
• 2 slices bacon or 3-4 tsp tsigarides (tzourmpalines)
• 150gr Greek yellow cheese in small cubes or grated
• Fresh butter or olive oil
• cold water as much as it needs to make a porridge viscid
• cornflour or fine semolina for dusting

METHOD

1. In a bowl put the cornflour, salt and baking powder and mix well. Cover and let the flour to rise.
2. When it is cols, add lemon juice or vinegar, and add the lightly beaten eggs.
3. Slowly add the flour and water to achieve thick batter.
4. Butter well a large shallow oven dish with margarine or fresh butter.
5. Sprinkle some cornflour, chop the mushrooms, peppers and bacon (or tsigarides) and spread to go anywhere (keep a few for the top of pie).
6. Sprinkle a little cornflour.
7. Pour the thick batter into the pan and spread with an oiled spatula to go anywhere.
8. The batter must just cover the pan so that when baked the dough to be thin like a pizza.
9. Top of the batter cut small pieces of cheese that kept and the tomato (or if you want you can stir them into the batter before putting in pan).
10. Cut small cubes of butter over batter and sprinkle all over with cornflour or fine semolina.
11. Bake in preheated oven for 30′-45′ at 180°C, in the second ladder of the oven, so the pan is just in the middle.
12. It should be browned on top and bottom the same.