Summary

Ingredients

• 185 g flour, approx. + somethin to knead
• 185 g whole wheat flour
• 250 ml water, warm
• 5 g dry yeast
• 0.5 teaspoon ½ honey
• sea-salt
• 90 g natural yourt
• 60 ml olive oil + ½ tablespoon for brushing
• 1 clove garlic
• 25 g basil
• 4 tablespoon oregano, fresh
• 100 g feta cheese

Print Recipe Pin Recipe

Instructions

1. Mix the honey with the yeast and the warm water well, gradually stir in the wholemeal flour and let it rest for 15 minutes.
2. Then add 7 g salt, the yoghurt and half a tablespoon of oil, mix, add 125 g flour and add more flour bit by bit until the dough can no longer be mixed well.
3. Place the dough on a floured surface and knead with the addition of flour to form an elastic and slightly sticky dough.
4. Put the dough in an oiled bowl, cover it with cling film and put it in the fridge overnight.
5. For the basil oil, puree the basil together with 60 ml olive oil, enough salt to taste and the coarsely chopped garlic clove in a blender.
6. Divide the dough into 4 equal portions and roll them out in a circle about 15 cm on a floured surface.
7. Brush the rolled out dough cakes with a little basil oil, spread about one tablespoon of oregano leaves on each and crumble 25 g of feta over each.
8. Fold the edges of the filled dough cakes to the middle, press them together well to seal and roll out the sealed pieces of dough again into 15 cm circles (see video).
9. Brush the bread on both sides with olive oil and grill for approx. 2-3 minutes on each side until the dough is through and the bread is nicely browned.
10. Sprinkle the hot or warm bread with salt, serve with the remaining basil oil for dipping or, if necessary, brush with it and optionally add a little oregano and feta cheese on top.