Greek Peynirli - (Free Recipe below)

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Perinspbnwe - Recipes
1.00 LBS
Calculated at Checkout

Makes 6 small peinirli

For the dough
260g pasta flour | 2 cups 

100g Total Classic yoghurt | scant 1/2 cup
140ml hot water | 1/2 cup
2-3 tablespoons olive oil
tbsp caster sugar
1 tsp salt
1 tsp active dry yeast
2 tbsp butter, melted (to brush on while baking)
Fillings (each makes enough for 3)
100g Roquefort cheese, crumbled | about 3 1/2 ounces
pinch salt
Caramelised onion chutney
Smoked pancetta
60g Emmental cheese, grated | 3/4 cup
tbsp melted butter
Optional toppings
• Chopped chorizo
• Sliced tomatoes, capers & oregano
• Chopped ham
Put the flour, sugar, yeast and salt in a large mixing bowl. Keep the salt away from the yeast. In a measuring jug, mix the yoghurt, oil and hot water together. Add to the mixing bowl and mix together using a wooden spoon. Once the dough comes together, oil your hands then mix the dough until all the ingredients are well incorporated. Heavy kneading is not required - just fold the dough together a few times in the bowl.
Lift the dough out and lightly oil the bowl. Return the dough to the bowl. Cover the bowl with cling film or a clean tea towel and leave for an hour.
Lightly flour your work surface and gently knead the dough to knock the air out. Roll into a long log shape then cut into 6 equal pieces. 

Yes those are my freakishly small hands and freakishly thin wrists.
Flatten one of the pieces into a disk then roll out to an oval shape using a floured rolling pin. Fold the ends of the oval in then roll the right edge inwards to create a ridge. Repeat on the other side and pinch the ends together to create a boat shape. Transfer to a tray lined with baking paper and pierce the bottom of the 'boat' with a fork. Repeat with the rest of the dough. Loosely cover with cling film while you prepare your fillings.
Preheat the oven to 220C | 430F. Make your fillings by thoroughly mixing the cheese with the yoghurt. 
For the Roquefort peinirli, spoon some onion chutney on the bottom of 3 cases. Top with the roquefort/yoghurt mix and place some pancetta on top. Try to pack as much cheese filling as the cases will take without spilling over. 
For the Emmental peinirli, spoon the cheese filling into 3 of the cases and either leave plain or top with chopped chorizo or sliced tomatoes and capers or what whatever else takes your fancy.
Brush the dough with melted butter. Bake in the centre of the oven for 15-20 minutes until the dough is golden and cooked at the bottom. Cool for 5-10 minutes before serving.

Note: this dough also makes great pitta bread. Simply roll into disks, pierce surface with a fork and pan fry on an oiled pan (or griddle) for 2-3 minutes on each side. Makes 6.

  This recipe was developed for and sponsored by Total Greek yoghurt.