I don’t have any nice pictures of the bread itself, because this was for dinner and I was in a hurry. However, we were on holiday in the Lake District, and here is the view out of the window: Gorgeous, and gloomy. We were staying in the Langdale Valley, which is right in the middle. It’s not as popular with tourists as many parts of the Lake District as there in no lake in the valley, but beautiful. While we were there, I made tutmanik using this recipe. It’s a Bulgarian cheese bread where crumbly cheese is (usually) wrapped tightly in swirls and baked in the oven. A number of other recipes I checked all contain yoghurt, which mine did not. So I wonder if yoghurt is a must, generally? Does anyone know? Other recipes say that it must be leavened with baking powder, which is certainly not universal. With this one, the dough is divided into balls, which are placed in a bath of olive oil. You must then pick the slimy balls out of the bath, flatten each one like a pizza base , then add feta and roll and twist and coil it up. The finished bread is moist and cheesy. It retains a strong flavour of the olive oil, and a hint of being fried. I found that I needed around 180ml less water than the recipe specified.
As an ignorant Western European, I had always thought Bulgaria sounded much in a similar place to Hungary and Slovakia. No, it is as far south as Italy! How had I never noticed that? Accordingly, the cuisine is Mediterranean in flavour, and famous for its yogurt and cheese. I am regretting more and more not adding yoghurt to this recipe.