Fragrant Potato Pie

I really love olive oil dough. This recipe uses aromatic sunflower oil. Your own! The cake is good. Indeed, the filling is fragrant and the dough is obedient. All products are "at hand", but practically in the garden. The family liked the cake.

Ingredients

• for the test:
• flour 550 g
• warm water 300 ml
• fresh yeast 10 g
• salt 11 g
• unrefined vegetable oil 100 ml
• For filling:
• potatoes 600 g
• salt 0.5 tsp
• cloves of garlic 4-5 pcs.
• bay leaf, grind in a mortar 2-3 pcs.
• freshly ground black pepper
• to grease the cake:
• unrefined vegetable oil 50 ml
• water 2 tbsp.

Directions

1. Dissolve yeast in water, mix flour with salt. Mix the flour with the yeast mixture until there is no dry flour left. In the middle of kneading, pour in portions of maso. Knead a soft, slightly sticky dough. Transfer the dough to a bowl greased with sunflower oil, cover or tighten with plastic wrap and leave for 2 hours. During the first hour, make 3 stretch-and-fold strokes with an interval of 20 minutes.
2. Peel and cut the potatoes into 1.5-2 mm slices. Cut the garlic into thin slices. Grease a baking sheet with unrefined sunflower oil and cover with baking paper. Divide the dough into 2 equal parts. Spread the dough on the baking sheet with your hands. When the dough begins to "resist", leave it alone for 5-7 minutes, covered with plastic, and then continue to stretch the dough. At the same time stretch the other half of the dough on an oiled piece of foil.
3. Place the potato slices overlapping the dough, spreading the garlic between them and sprinkle with the crushed bay leaf. Sprinkle with salt and pepper. Cover with the second half of the dough by turning the foil over. Carefully separate the foil from the dough and cover the cake with it. Leave the pie for proofing for 1 hour. Preheat the oven to 230 degrees
4. Mix 50 ml of unrefined sunflower oil with 2 tbsp. water into the emulsion. Grease the surface of the cake. Put the pie in the oven and immediately reduce the temperature to 210 grams. Bake for 25-35 minutes. Transfer the cake to a wire rack and cool slightly.