It comes from the word bobbota
Sweet or salty porridge where they baked it in the wood oven, "the most delicious bread in the world" or "the bread of the poor" as they called it.
Nowadays you consider it nutritious, because it has a high content of fiber, protein, niacin, can be consumed by people who do not eat gluten, high content of vitamin B, contains minerals and iron, folic acid, lutein, zinc and many trace elements.
With the evolution of cooking and the ingredients we have, we can now find it plain or with cheese, or greens, or even sweet with raisins, dried figs, boiled pumpkin, petimezi and many more combinations depending on the imagination and taste of the housewife. Today we will see the savory bobota lighter with admixture and wheat flour, with feta cheese inside.
- 250 g corn flour
- 250 g flour loaf
- ½ κ γ sugar
- 1 kg salt
- 200 g grated feta
- 300 g of lukewarm water
- 1 sachet of yeast
In a bowl, mix the yeast with a little warm water and sugar. In a bowl, mix the two flours and the salt. Once the yeast is activated, I throw it in the flour with the rest of the water. Form a pliable dough. I let it rest in a warm place. After our dough has rested and has risen, I open it like a pie and put in the cheese. I mold very well again the dough to go all over the cheese. I put it in a pan about 25cm. Bake in air at 180The in a preheated oven until it turns brown.