Yield: Makes 6 ea. 8-in. breads
3 cups bread flour
1 Tbsp. corn starch
1 tsp. salt
½ cup yogurt
½ cup seltzer water
¾ lb. feta cheese, preferably sheep’s milk
¾ lb. fresh mozzarella cheese
2 each eggs
1 cup clarified butter, warmed
In a large bowl, blend the flour with the corn starch and salt. Mix the yogurt and seltzer together and add to the flour. Stir until it comes together to make a soft ball. Turn onto a work surface and knead until it forms a soft, but not sticky dough, adding flour as needed. Wrap in plastic and let sit for one hour.
Crumble the cheeses together into a bowl and add eggs. Mix well.
Stretch the dough into a thick log and cut into 6 equal pieces. Roll each into a ball and place on a floured sheet pan. Dust with a little more flour, cover with plastic and let rest for another 30 minutes.
To make the breads: Roll out each ball into circles, about 1/8-in. thick. Divide cheese mixture into sixths and place in the center of each dough circle. Gather the edges up, crimping as you go, like the gathers of a purse. Press together in the center and crimp off the excess. Flatten out into a ¼-in. circle.
Oven Temperature: 550-580 degrees
Flame Height: 1
Heat a griddle or two shallow skillets in the center of the oven for a minute or two. Brush breads generously with butter, add to the pans and bake for 3-5 min. per side until golden brown. Let sit for a few minutes before slicing into wedges.