Chopped Salad with Bulgarian Cheese and Lemon Dressing - Slow-Fermented Dough Base

Method

1. In a large bowl, chop tomatoes, cucumber, red onion, and chili pepper into small pieces.
2. Crumble the Bulgarian white cheese into the bowl.
3. Chop fresh dill and add to the mixture.
4. Add olive oil, lemon juice, and salt to taste.
5. Mix everything together and let it sit for 10 minutes before serving.
6. In a separate bowl, mix flour, yeast, and salt.
7. Gradually add warm water while stirring to form a dough.
8. Knead the dough for 10 minutes until smooth and elastic.
9. Cover the dough and let it ferment for 2 hours at room temperature.
10. After fermentation, shape the dough into small rounds and cook on a hot griddle until golden brown.
11. Serve the salad on top of the cooked dough rounds.