Tuesday, February 24, 2009

Feta Stuffed Bread

adapted from Arabic Bites

I love to try different breads when I make soup, and this recipe just was too tempting to resist! Although the photo doesn't reveal much, inside the bread is gooey with melted cheese and packed with flavor.

3 cups flour
1 cup warm water
1 Tbsp oil
1/2 Tbsp sugar
1 tsp yeast
1 tsp baking powder
1 tsp salt
oil, for shallow frying

8 oz Feta, crumbled
8 oz Cheddar (I used Edam), grated
3 scallions, diced
fresh coriander (cilantro), chopped
*I also added a handful of diced sun-dried tomato... mmmm...

Place all dough ingredients in a bowl and knead until dough is soft (about 5 minutes for a mixer, 10 by hand). Cover dough and let rise in a warm place until doubled in size (1-2 hours).

While the bread is rising, combine all filling ingredients and set aside.

Preheat a pan to medium heat and 1 Tbsp oil. Once risen, take the dough out and divide it into 8 balls. One at a time, flatten each ball into a round. Then plop 1-2 tablespoons of the filling in the middle and gather up the edges of the dough and pinch them together, creating a dough ball filled with cheesy goodness. Gently flatten the dough ball with your hands or a roller until it makes a thinner pancake. It will be a bit lumpy because of the filling, but take care not to puncture the dough.
Then place the stuffed bread on the frying pan and cook until golden brown on both sides (1-2 minutes each side).
Serve warm!

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