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1
Preheat oven to 360F (about 180C).
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2
In a large bowl or bowl of an electric mixer, mix warm water, eggs and sugar.
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3
In a separate bowl mix 2 cups of the flour, salt and dry yeast and add to the already mixed components. Mix at medium speed and let the mixture rest uncovered for about 10 minutes.
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4
Leave aside 1 cup flour for further kneading rolling.
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5
Add the remaining about 2 cups of flour gradually, mixing on low speed with the dough attachments until a soft and elastic ball of dough forms and starts separating from the walls of the bowl.
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6
If dough is too soft, add 1-2 tablespoons flour, or if it's too hard, add 1-2 tablespoons lukewarm water.
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7
Cover the bowl with plastic wrap or a cotton cloth and leave to rest for about 30 minutes or until doubles in bulk.
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8
Once the dough has doubled in bulk, pour the dough out of the bowl onto a flat floured surface.
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9
Divide it into three equal parts and set aside over floured surface.
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10
Using some of the left aside flour and with the help of a rolling pin, roll the firs rectangular crusts that would be about 40x60 cm and about 0.5 cm thick and spread with melted butter.
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11
Sprinkle with 1/3 part of the grated feta or white cheese.
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12
Roll the second crust with approximately same size and with the help of the rolling pin transfer it onto the first one.
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13
Spread the second crust with melted butter and sprinkle with the second 1/3 of the grated feta cheese.
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14
Repeat the process with the third crust also.
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15
Roll tight the dough up longways.
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16
While rolling the crusts, lightly stretch and twist the dough.
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17
With a sharp knife cut triangular pieces (about 8-10 cm at the base).
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18
Cover the bottom of a baking pan with baking paper and oil well the walls of the pan.
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19
Arrange the triangles with the cut side upwards and some space in between, so they will not stick to each other while baking.
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20
In the middle of the pan place the last piece of dough.
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21
If the baking pan is large enough, arrange a second row inside the first circle, or if it is not - just arrange half of the triangles into a second pan (as I have done myself :)).
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22
Cover with plastic wrap or cotton cloth and leave to rise in a warm place until doubles in bulk.
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23
Once the dough rises, spread carefully with lightly beaten egg.
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24
Bake into preheated to 360F (about 180C) oven for 30 minutes or to golden brown.
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25
Leave to cool on a rack for about 5 minutes, before getting the loaf out of the pan.
