WHOLE WHEAT AND RYE ZELNIK

 Lately, I've been experimenting with different types of flour. My final conclusion is  that you can make zelnik with every flour you can think of. The easiest to work with are whole wheat and rye flour. I also have replaced oil, butter, margarine with lard. Why use lard instead all the other fats is explained in my previous article.

Ingredients:

 For the dough:

  - 2 cups whole wheat flour

  - 2 cups rye flour

  - 1 teaspoon salt

  - 1 cup warm water (add more if needed)

  - 1/2 cup lard (or substitute with butter or vegetable shortening)

  For the filling:

  - 2 cups chopped Swiss chard or spinach (fresh or frozen)

  - 1 cup crumbled white cheese or salted urda

  - 1 egg

Preparation:

1. Prepare the Dough:

   - In a large mixing bowl, combine the whole wheat flour, rye flour, and salt.

   - Make a well in the center and pour in the warm water.

   - Mix with a spoon or your hands until the dough comes together.

   - Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

   - Place the dough back in the bowl, cover with a clean towel, and let it rest for 30 minutes.

2. Prepare the Filling:

   - Mix the chopped Swiss chard or spinach with the cheese and the egg.

3. Assemble the Zelnik:

     - Divide the dough into 10 equal portions (5 for a crust).

     - Roll out each portion into a thin circle or rectangle on a lightly floured surface, aiming for about 1/8 inch thickness. 

     - Coat each disk with a lard, and stack each disk on another. Don's add lard on the 5th disk. 

     - Put this first stacked dough in the fridge. Repeat the same with the other 5 disks.

    - In 10 minutes, take out the first dough and stretch it on a floured surface with a rolling pin. Carefully put the crust in the baking tray with the endings hanging out. Crust should be larger than the baking tray.

    - Add the filling.

    - Repeat the same with the second crust and align it over the filling with the endings inside the tray. Wrinkle the crust.

   - Add some lard on top and put to bake in a preheated oven to 375°F (190°C) for about 30 minutes, or until golden brown and crispy.

4. Serve:

   - Remove from the oven and let it cool for a few minutes.

   - Cut into squares or triangles and serve warm with a cup of yogurt or sour milk.