On a plate, shape the sifted flour and make a small bulge in the center. In the cavity, add oil, baking soda, salt and yogurt form. Knead the dough (the dough should not be too hard: provided that necessary adjust the amount of yogurt. Stand for ten to fifteen min. covered with a dish hangl.
Divide into nine pieces and roll out small flat sheets of dough, the size and shape of a small plate. Grease each three with the melted butter (without the top sheet) and stick them together. Cover with a dish and leave for another ten minutes.
For the filling, mash the white cheese with a fork and mix with the egg yolk, milk and baking powder. Finally add the stiffly beaten egg white.
Roll out the three sheets of dough into thin circles. Place them on a dish, spread with melted butter (with a brush) and a third of the filling and roll them up with a tablecloth.
In a round baking dish arrange the rolls in a circle (like a snail) from the inside to the outside. Brush with butter and bake until golden brown over medium heat.
Remove the baniza from the oven, sprinkle with a small amount of water and cover with a dish rug for a few minutes to avoid a hard crust. The baniza is served warm.
Tip: Use creamy natural yogurt for an even finer result!