Greek Peinirli - Specialty Bread
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8 pieces Peinirli
500 g all-purpose white flour
1 kg kasseri cheese, roughly grated
4.92 ml oregano leaves, whole
8 slice bacon, cooked (optional)
1Warm the milk to make it slightly tepid and put in a mixing bowl, now add the honey and dissolve it, then add the yeast and dissolve it.
2Mix the 2 types of flour together and then add 200g of this mixture to the milk and mix well.
3Cover the bowl with cling film and leave in a warm place for 30 minutes, to activate the yeast and rise.
4Put the remaining flour in a large bowl and add the salt and melted butter.
5Beat the egg in a little tepid water and add to the mixture.
6Add the flour and yeast mixture to this mixture and knead well, adding some tepid water to make a non-sticky pliable dough.
7Cover the bowl with cling film and leave in a warm place for approximately 1 hour until it has doubled in size.
8Divide the dough into 8 equal balls and roll each ball out flat and give them an oval shape.
9Spread the grated cheese lengthwise in the centre of each one. You can sprinkle a few leaves of oregano on top if you wish.
10If you are using ham and bacon, put the slice of ham at the bottom, the cheese on top of it and the slice of bacon on top of that.
11Looking at the dough with the oval-shape horizontal in front of you, take the top left and bottom right corners and fold them in a little bit toward the center.
12Then take the top right and bottom left corners and do the same.
13Pinch the two ends of the oval together so that you get the boat-like shape.
14Cut the 150g butter into 8 equal pieces and place in the center of each.
15Sprinkle a shallow oven dish with some flour, place the 8 peinirli on it and leave in a warm place for 30 minutes.
16Then put them in a pre-heated oven at 250 degrees Celsius for 20-30 minutes, until they are golden brown, and serve warm.