Achma Recipe

In a bowl with a fork or whisk, vigorously beat the eggs, warm water and salt until the salt is completely dissolved and the mass becomes homogeneous. Sift all the flour on a large, wide work table and make a pit in the center into which you slowly pour the egg mixture and begin kneading the flour from the edges. When the liquid is completely absorbed, start kneading the dough intensively with both hands. The achmi dough should be quite dense (similar to pasta dough) and completely uniform. Knead for at least 12-15 minutes until the surface of the dough is glossy and smooth. Divide the dough into 8 equal parts. Of these, 2 gondas (which will be the layers of the base and head) should be about 20% larger than the rest. Give each team the shape of a sphere, arrange it on a flour board, cover it with a damp cloth and let it rest for 30-40 minutes (this is necessary so that the dough does not shrink when flattened).

In a large saucepan, boil the water generously with salt and prepare a second large vessel with ice cold water next to it. Roll out the first (largest) raw gum very thinly to the size of a baking dish so that the edges come out of the mold. Put it raw in a buttered dish and pour melted butter. Roll the next teams one by one very thinly and carefully immerse them in boiling water for exactly 45 seconds, urgently remove them with a special sieve and immerse them in cold water.

Gently squeeze the layers removed from the cold water with the palms of your hands and put them in a baking dish so that there are wavy wrinkles and pour (spread) the melted butter. Then repeat the same on the next layer. Sprinkle grated cheese (i.e. the 3rd, 5th and 7th layers) on each second layer of cooked dough. Repeat like this in the case of these 3 layers. Roll out the last (8th) large dough thinly and cover the rest of the layers on top without cooking. Roll the edges nicely under the bottom layers and cut them into the desired pieces with a sharp knife, and pour the remaining cream butter on top. Bake at 190 degrees for 40-45 minutes, until the surface turns into a golden, crispy layer.