Su Boregi

In a large mixing bowl, combine the Wheat flour, Eggs, 200g of Water, and 10g of Salt. Knead the mixture by hand for about 10-15 minutes until a smooth, elastic dough forms. Cover the dough and let it rest for 30 minutes at room temperature.

While the dough rests, prepare the filling. Crumble the White cheese into a bowl. Finely chop the Fresh parsley and add it to the White cheese. Mix gently to combine.

Divide the rested dough into 10-12 equal pieces. On a lightly floured surface, roll each piece of dough into a very thin, large circular sheet (yufka) using a rolling pin, aiming for a diameter similar to your baking pan.