Fancy the Greek Breads?
By Yuliya Sasina-Yates
COLD Water - 200ml
Plain flour – 450g + extra for dusting
Egg – 1 (lightly beaten)
Spring onions – bunch of 10 – thinly sliced
Salt and pepper
Feta cheese – 400gr
Oil (olive/sunflower) – 50ml plus some for brushing
- Mix the water, egg and a pinch of salt together in a large bowl. Make a well in the flour and gradually add the liquid mixture, mixing them in with the fork and then with your hands.
- Flour well the clean work surface and knead the dough until it stops sticking to your hands. Leave to rest for a bit.
- Mix feta with the spring onions, making a rough paste with the fork. Divide into 4 portions. One portion of filling will be used for one dough circle.
- Divide the dough into 4 equal pieces. Flour the work surface well and roll one piece of dough out into a 30cm (12in) circle. Brush the dough sheet in the middle and spread ¼ of the feta filling on top of the oiled surface, leaving a border around it. Fold two sides, so that you end up with a long strip of dough, with the filling sealed under the flaps of the dough in the middle.
- Brush with a little oil over the folded dough and scatter the remaining portion of the filling here. Then fold the remaining parts of the dough circle over the filling to create a square envelope. Pinch in the seams of the pastry, flatten the “envelope” and leave to rest on a floured surface.
- Repeat Steps 4 and 5 for all remaining dough circles.
- Heat up a shallow frying pan with 50ml of oil in it. Lay out one flatbread at a time and fry them 3 minutes on each side until they develop a golden crust. Lower the heat if you see them catching a bit.
- Once all the breads are cooked, let them cool for a minute and eat with some Greek yoghurt and side salad from tomatoes, cucumber and ill. Bon appettit!