This is a traditional Macedonian handmade pastry filled with crumbled white cheese.
Preheat oven at 425. When the Maznik is put in the oven, lower the temperature to 375.
Place the flour and salt in a large mixing bowl. Make a well in the center and pour in the white vinegar and oil.
Bring the bowl over to a stand mixer with dough hook attachments and begin to pour in the water, a little bit at a time, as you start up the mixer.
Knead the dough until you get a nice shiny ball of dough.
Spray a large round tray – pizza tray works best – with vegetable oil.
Oil up your hands and begin to break off 1/6 of the dough that you prepared.
Form the piece of dough into a round ball and place it on the pizza tray. Continue to do this with the rest of the dough. You should have six round oiled balls of dough.
Cover the tray with a plastic bag and let it rest for an hour.
Dust tablecloth with flour.
Take one of the dough balls and bring it over to the tablecloth. With oiled hands, knead again into an even ball, then flatten it using the palm of your hand.
Pick up the dough by holding it by an edge; gravity will help stretch it as it hangs. Use the back of your hands to stretch and pull the dough.
Put the dough back down on your work area and begin to gently stretch and pull the dough by using your thumb and index finger.
Stretch and pull the dough until it’s tissue-thin.
Cut away the thick dough around the edges with scissors.
Dip a spoon or brush into a cup of oil, then drizzle over the pastry in a circular motion.
Evenly sprinkle with a handful of cheese.
Lift the edges of the tablecloth closest to you and allow the pastry to naturally roll.
Place the roll in the center of a well-oiled pizza tray and form it into a snail shape.
Continue the above steps until you have used up all six dough balls.
Once you have a full tray of coils, brush the entire pastry with oil and sprinkle with sesame seeds.