Cheese stuffed flatbreads
Dimitra's Dishes · ♥ 1.3K likes · 36.4K views · 8 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup all-purpose flour
Whisk the four cups of flour and the salt together in a mixing bowl.
Making the dough
- 1½ tsp salt
- 2 cup lukewarm water
- 2 tsp sugar
- 1½ tsp instant dry yeast
- ¼ cup flour
In the mixer bowl fitted with a dough hook, whisk the lukewarm water, sugar, yeast and quarter cup of flour and let it sit about eight minutes until a cloud forms on top, which shows the yeast is alive.
- ¼ cup olive oil
Add the quarter cup of olive oil and all of the flour and mix on low speed for 10 minutes.
- olive oil
Transfer to an oiled bowl, turn the dough to coat, cover with plastic wrap and rise in the warmest spot until doubled in volume - about an hour in a dryer that has been run with clean towels for seven to eight minutes and switched off.
- 8 oz mozzarella cheese
- 8 oz feta
- 8 oz soft cream cheese
- freshly cracked black pepper
- 1 tsp dried oregano
- 1 tsp dried mint
For the filling, shred the mozzarella into a bowl, crumble in the feta, add the softened cream cheese, black pepper, oregano and dried mint and mix; no salt, because the cheeses are salty enough.
Turn the dough out, cut it in half, then into four, then halve each portion to get eight.
Portioning, and why not a cold rise
- semolina flour
Line two baking trays with parchment paper and sprinkle a little semolina over the parchment.
Semolina on the trays
Press each portion out thin with the fingers - at room temperature the dough spreads without contracting and needs no rolling pin. If it sticks, rub a little oil on the surface rather than adding flour, which would make it tough.
Put a heaping tablespoonful of filling in the centre of each small round, or divide the filling equally across all of them.
Overlap the unfilled edges over the filling to cover it and press it flat into a circle, pressing from both sides.
- salted butter
- black sesame seeds
Lay them on the prepared trays, brush each one with a little melted salted butter and sprinkle sesame seeds on any you want seeded.
Rest about 30 minutes until they puff up a little, which makes them fluffier.
Move the tray to the top rack for six to eight minutes for colour, watching them because ovens vary.
Once cooled they freeze well in freezer safe bags for one to two months; yeasted dough cannot be frozen raw.