Uncle Bill's Pyrahi Dough

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“This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.”

Ingredients Nutrition


  1. In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
  2. In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
  3. Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
  4. Add flour, 1 cup at a time mixing well after each addition.
  5. If dough is too sticky, add a bit more flour.
  6. Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
  7. Place dough in a lightly greased bowl, turn once to coat.
  8. Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
  9. When ready to use, remove from refrigerator and punch dough down.
  10. Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
  11. Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
  12. Place about 3 tablespoons of filling mixture of your choice in the center of each round.
  13. Fold the left and right side of the round towards the center, pinching the dough to crease.
  14. Bring the other 2 edges towards the center and pinch again to crease.
  15. Leave a space of about 1/4" slit in the center of the pyrahi.
  16. Slightly flatten the pyrahi with the palm of your hand.
  17. Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
  18. Bake in preheated 400 F oven for 25 minutes or until lightly browned.
  19. Remove from oven and brush with melted butter.
  20. Serve with melted butter and sour cream or yogurt.
  21. To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.

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