1/3 cup milk
1/3 cup yogurt, plain
1 tsp baking powder or baking soda
1 tsp salt
~2 3/4 cup flour, all purpose
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped
1/2 cup sun flower oil for frying
Stir the eggs, milk, and yogurt with a spoon. Gradually add the flour, baking powder and salt mixture add the liquid mixture, knead. Dough should be soft but shouldn't sticks to your hand. Set aside for about 30 minutes.
Give the dough a long shape, cut in 12-13 pieces with a knife. Pieces should be like an egg size. You can use roller to flat them or you can use your hands like did. Then put 1 tbsp of the filling inside. Close it up (picture).
When the oil heats up, fry the doughs on both sides until golden brown. Afterwards, place on a paper towel to soak up any extra oil.
Serve the Stuffed Pishi with the black olive, tomato, green pepper and Turkish Tea or Ayran.
Sun flower oil to fry
Cut the dough into egg sized pieces. Flat in 1 cm thick with the roller or your hand. Fry the both sides until golden color. Serve the Leavened Pishi with honey, grape molasses, black olive or cheese with Turkish Tea or Ayran.