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Get ready the dough:
Dissolve the yeast and sugar in a small basin inside the warm water. Let it rest until it foams, approximately five minutes or so.
Combine flour and salt in a large mixing dish. Create a well in the middle and pour the olive oil and yeast mixture into it.
Stirring the components will help a dough develop. On a surface dusted with flour, knead the dough for five to seven minutes, until smooth and elastic.
After greasing a basin, cover with a moist towel and let the dough rise in a warm environment for around one hour, or until twice in size.
Get ready the cheese stuffing:
Combine the feta, ricotta and mozzarella cheeses in a medium bowl. Add, if using, the egg and minced parsley. Stirring until well blended.
Get the flatbread assembled.
Set your oven for 375°F (190°C).
Separate the dough in half exactly. Roll every component into a circle approximately one-fourth-inch thick.
Center half of the cheese mixture into each dough circle. Arange the cheese so that the edges have around one inch of dough around them.
Forming a round or oval shape, fold the edges over the cheese filling and squeeze the seams to seal.
To equally spread the cheese, gently flatten the packed dough with your hands.
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