Welcome To The Bitchery
Welcome To The Bitchery

Adventures with Unleavened Dough

I’ve been a bit frustrated the last week or two with my sourdough because even breads I’ve baked successfully suddenly became stubborn and while still on the tasty side looked too wonky to my liking. I turned my hand to unleavened bread for a change and lo and behold: Greek cheese and spring onion filled pan bread. It was surprisingly easy, very tasty and my only gripe is that they are too big. I’d recommend using the same amounts of dough and filling but divide into 6-8 individual cheesy breads. Add a bit of ayran and a green salad and you have a very tasty dinner.

Plakopsy

  • 200 ml cold water
  • 1 egg, lightly beaten
  • 450 g flour (plus a bit more for dusting)
  • 400 g feta, crumbled
  • 1 large bunch spring onions, roughly chopped (6-10 spring onions, depending on size)
  • 50 ml sunflower oil, plus extra for brushing
  • salt (I like flakes, but you do you)

Gradually work the flower into the watery egg mix with a pinch of salt. Start using a fork, work with your hands when the dough starts coming together. Knead the dough on a floured surface until it stops sticking to your hands.
Mix feta and spring onions. You likely will not need extra salt, but check anyway. Divide into the amount of individual breads you want to fry.
Divide the flour int 4-8 pieces depending on your preference. Roll into a circle, as thinly as possible. Brush with a little sunflower oil. Take a portion of your divided filling and use about 2/3 of that on your dough, leaving a bit of a border. Fold from two sides until the borders slightly overlap, brush with a little more oil, spread the rest of your filling. Fold from the other two sides to form a square. Set aside and repeat for all balls of dough until dough and filling are used up.
Heat 50 ml of oil in a large pan and fry your breads for three minutes on each side. If they brown too quickly, turn the heat a bit lower.
Leave to cool for a minute or three before eating.

Advertisement

Enjoy!

Thinnish dough circle, please note my Moroccan rolling pin
Thinnish dough circle, please note my Moroccan rolling pin
Advertisement
Fold, fold, fold. And really don’t use more filling. They are - ha - filling enough as is.
Fold, fold, fold. And really don’t use more filling. They are - ha - filling enough as is.
Ready to fry
Ready to fry
Advertisement
I fried them individually, but in a larger pan or with smaller breads, you can do more than 1 at a time
I fried them individually, but in a larger pan or with smaller breads, you can do more than 1 at a time
Halfway through. As unfried little pockets, they’ll keep up to three days in the fridge, provided they are well covered.
Halfway through. As unfried little pockets, they’ll keep up to three days in the fridge, provided they are well covered.
Advertisement
Dinner!
Dinner!

Did you embark on any new kitchen adventures lately? Tried recipes for us to try (or avoid)? Need help to find a recipe to use up odds and ends in your pantry/fridge?

Share This Story

Get our newsletter