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.

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