Instructions

• 1 In a mixing bowl combine flour, salt, and EVOO. Pour one cup of water in and mix. Check the texture to see if you need more water. The perfect texture will be not too soft and a little bit sticky. If the dough is too hard, add a little bit more water. If it's too soft and too sticky, add a little bit flour. Usually 1 1/2 cups of water is needed, which is roughly 400 mL.
• 2 Once you find the perfect texture, take the dough and put it on a flat surface. Using your wrists, knead thd dough for about 5 minutes. Do not use your palms as the wrists are much more efficient.
• 3 When you are done kneading the dough, put it back in the bowl and cover it in EVOO. Place plastic wrap over the bowl to cover it.
• 4 Set the bowl aside and let the dough rest for about 30 minutes.
• 5 Once the dough has rested for 30 minutes, begin to roll the dough into the shape of a log. Separate the dough in about 8 to 10 small spheres. Make sure to cover each sphere with EVOO so they don't dry out - don't put too much EVOO, and don't put too little either. Put them all aside and grab the first sphere.
• 6 Preheat the oven to 360°F. Roll the first sphere out several times, then flip it 90 degrees to start rolling it again. Repeat this process until the sheet is so thin you can see the countertop underneath it. You are looking to maintain a rectangular shape as you roll out the dough.
• 7 Now that the sheet is ready, we are going to fill it with cheese. Use a spoon to spread the cheese on the bottom half of the sheet. Feel free to spread some melted butter across the rest of the sheet to give the burek more flavor. Grab the side of the sheet with cheese spread and start rolling it towards the opposite side. Try not to make it too tight because when we bake it, the layers will separate from each other. Repeat this process for the remaining spheres.
• 8 To bake the burek, use a cast iron and make sure the bottom is covered with a thin layer of melted butter. Take the first roll and place it in a spiral shape starting at the middle of the cast iron. Place the remaining rolls around the first sphere until you have a spiral in the cast iron. Brush the spiral with a thin layer of melted butter. Bake the burek for 40 to 50 minutes, until it's golden brown. When it's done, it should be crispy on the outside and soft on the inside. Let it cool down for a few minutes before you cut it.