INGREDIENTS

INSTRUCTIONS

Place flour in a bowl. Make a hole in the center and add the rest of the
ingredients. Stir with a spoon then with your hands kneading and adding
more flour. Knead about 10 minutes. It will stick to your hands and to the
board, but keep kneading and adding very little flour. You should have a
soft dough.
Place in a bowl, brush with 1 T oil, cover and let rest in a warm place at
nearly room temperature (at last here in Rio room temperature means 90 F,
almost year round) for 1 hour.
Divide dough in 4 balls. Place a small tablecloth on a 24" by 16" (measures
are approximate, you can use a smaller board) raised board or table.
Sprinkle it with flour. Meanwhile roll out dough as thin as possible, then
lift it with your hands and using your floured knuckles, start pulling
underneath the dough closer to the edges, turning it as you do it. The
weight will help stretch.
Carefully transfer it to the prepared board (the one with the floured
cloth). Slowly and delicately pull the dough toward the edges of the board
and down around the board. If some holes start showing, press them
together. If the holes are small don't worry, they won't show in the end,
but stop stretching.
Place potato or cheese filling along longer edge of dough, about 1 1/2"
away from edge. Brush dough with oil, sprinkle bread crumbs and with
holding one side of the cloth roll dough.
You may just mark at intervals and bake brushed with oil. Here we slice it
and give each knishikl the shape of an "ess," or a little purse before
baking. The potato filling is the usual onion/potato. (The cheese filling
is just farmers cheese or homemade cheese, egg, green onions, salt and
pepper, and they are called beigalech.)
Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon &
Miriam Posvolsky <miriamp@POBOX.COM> on Aug 28, 1997

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