Pan-fried feta and parsley breads

Pan-fried feta and parsley breads

By
From
Turkish Flavours
Makes
12
Photographer
Alicia Taylor

Dough

Ingredients

Quantity Ingredient
1 tablespoon active /dry yeast
1 tablespoon sugar
2 cups plain flour
pinch sea salt
300g bulgarian feta, crumbled
2 large handfuls flat-leaf parsley, chopped
sunflower or canola oil, for shallow-frying

Method

  1. To make the dough, mix the yeast and sugar with 80 ml warm water and set aside until the yeast starts foaming, about 5 minutes. Combine the flour and salt in a large bowl. Gradually stir in the yeast mixture and about 250 ml warm water to form a soft dough. Knead the dough on a floured board for 10 minutes. The dough should feel like your earlobe. Leave the dough in a warm place for 45 minutes, or until it has doubled in size.
  2. Divide the dough into 12 balls and set aside for 15 minutes. Press each ball into a 12 cm circle. Combine the feta and parsley and place 2 tablespoons of the filling on one half of each circle. Fold over the dough to make a semicircle and gently press to seal the edges.
  3. Heat the oil in a frying pan and cook the breads over medium heat until brown, about 3–4 minutes. Flip over and brown the other side. Drain on paper towels and serve hot.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again