2.2lb (1kg) low gluten flour
1oz (30gr) fresh yeast
1 cup butter
1/2 cup of corn oil
26oz (750gr) crumbled feta cheese
3 cups warm water
Dissolve the yeast in a cup of warm water then add it to the flour along with salt and the rest of the water.
Using your hands knead the flour or put it in the mixer for 10 minutes until you have a nice soft dough.
Let the dough rest for 30 minutes covered with a plastic membrane.
Cut the dough in 6-8 pieces depending on the size of baking pan you use.
Melt the butter and mix it with the corn oil. Oil your baking pan with that.
Using your hands take one piece of dough at a time, and open a round sheet (almost like a pizza base) with the help of some butter mix. Place it in the baking pan.
Sprinkle the feta cheese on the dough and repeat the proses until no dough sheets are left, using your hands only.
Fold the corners of the bread and flip it over, press with your fingers until the baking pan is covered with it.
Brush the rest of the butter on its surface. Don’t crack the dough or cut it into pieces.
Bake in a preheated oven on 350F/180C for 1 hour.
recipe and photo by: Stella Spanou