500 grams plain flour
200 grams Feta cheese
100 ml olive oil
1 medium egg
1 teaspoon salt
½ teaspoon ground black pepper
250 ml warm water
2 teaspoons instant dried yeast
2 teaspoons sugar
Preparation
Sprinkle the sugar over the yeast, add about a tablespoon of flour and pour over the warm water. Mix well and leave it for about 10-15 minutes in a warm spot, to activate it. Sift the flour, add the salt and pepper, whisk and set aside. Crumble the Feta cheese, add the egg and olive oil and combine it well, then add about half of the flour along with the activated yeast. Stir well with a wooden spoon and slowly add the rest of the flour, stirring first with a wooden spoon, then with your hands, until you get a smooth dough.
Lightly flour your counter and knead the dough for at least 5 minutes more, to make it elastic. Oil a large bowl, put the dough in and lightly brush it with oil, cover with a kitchen towel and let it sit for about an hour in a warm spot. Transfer the risen dough to a lightly floured counter; roll it out to about 1 cm thickness (under ½") and cut out circles about 3 cm (1-inch) in diameter (you will get about 80-85 bites). Arrange them on a baking sheet lined with baking paper and bake in a preheated oven, at 200˚C (395˚F) for 12-15 minutes.
