- 6 eggs
- 1 cup Küchenmeister White Flour T405
- 4 cups Küchenmeister Corn Flour
- 1 packet baking powder
- 1 pot of yoghurt
- 1/2 cup of oil
- 200 g feta
- 200 g kajmaka or crème fraiche
- 1 cup mineral water
- Salt according to taste (approx.10 g)
Preheat oven (electric 200°C / convection 180°C). Grease and lightly flour a springform pan (approx. 26cm diameter).
Crumble the cheese with a fork. Mix together the eggs, cheese and Kajmaka (or crème fraiche). Then stir in the oil and yoghurt. Combine together the wheat flour, corn flour and baking powder. Fold the dry mixture into the wet ingredients. Add in the mineral water and the salt, mixing everything until well combined.
Leave the dough to swell for ten minutes. If the dough appears too firm, stir in a little bit more water. Pour the dough into the spring form, and bake for approx. 45 minutes, or until the top is light brown. When the projara is cooled, slice into quarters and enjoy!