- Flour: 350 g
- Vegetable oil: 100 ml
- Dried baker’s yeast: 8 g
- Egg: 1
- Egg yolk: 1
- Salt: 1 teaspoon
- Warm milk: 150 ml
- Feta cheese: 125 g
- Parsley: 3 sprigs
Put the flour, eggs, oil and yeast in the stainless steel bowl.
Fit the bowl, the kneader and the lid.
Run the appliance on speed 1. Gradually pour warm milk while kneading until a smooth ball of dough is formed. Knead for 6 minutes.
Cover the bowl with a cloth and leave the dough for 2 hours until it doubles its size.
Preheat the oven to 180°C. Shape the dough into walnut-sized balls.
Roll out the ball into a circle on a floured work surface.
Make two cuts on either side of the circle with a knife.
Place a small amount of feta and parsley in the middle of the circle, between the two cuts.
Fold both sides of the circle towards the middle.
Place the small breads on a baking sheet lined with parchment paper.
Brush with egg yolk and bake for 30 minutes.
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