Yogurt to warm, if sour, add at the end of a knife soda and stir. Add the olive oil, salt, sugar, yeast, mix well.

Add the flour and knead soft, elastic dough. If instead of yogurt use yogurt or kefir, the flour will need more. Cover with a clean kitchen towel and let rise for 45 minutes.

For the filling, grind in a processor of cheese, I have local produce, cheese from goat's milk with garlic and nettles. Add the parsley – set aside some pretty leaves for decoration and finely chop the education of the masses with the crumbs. Parsley need more, I have rages, I and tame. You can, of course, and without a processor to do: grate the cheese, parsley finely chop, mix well.

Roll the dough into a rectangle, approximately 30x50 cm Filling spread evenly over the dough, leaving a 5-inch clean edge on the long side. Roll into a long tight roll, starting from the side with toppings, free toppings, the dough will "fix" the stuffing in the roll.

Meat loaf with a sharp knife cut into triangles. Important detail: the triangle, in General, the trapezoid, the angle opposite to the "closed" side of the triangle is also closed, otherwise the bread will reveal when baking.

On each triangle put a piece of parsley, lightly press into the dough. Bread can be lubricated with milk or cream, or even egg, but without the frosting they are well browned. Bake in a preheated oven (180 C) for 20-30 minutes.

Bon appetit!