I think I have died and gone to foodie heaven with Ruth’s Pontiaka Pisia – Pontian Filled Flatbreads by @greekfoodphotography.
A forgiving dough that comes together easily, filled with feta, EVOO and oregano, fried and then drizzled with honey and dusted with cinnamon!!!
If you roll them out large, they fry up thinner and crispier. If you roll them out smaller and thicker, they fry up softer and fluffier. Try them both ways and then decide how you prefer them!
Ruth's Pontiaka Pisia - Greek Stuffed Flatbread with Feta Recipe
A delicious flatbread filled with feta, EVOO and oregano, fried and then drizzled with honey and dusted with cinnamon!
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 5 tbsp extra virgin olive oil (EVOO), divided, plus more for shallow frying
- 1½ tsp salt
- 2 cups lukewarm water (this is approximate-depending on your flour, you may need a little more or less)
- 375 g feta cheese, crumbled
- 2 tsp dried oregano
Preparing the pisia dough and filling
Mix together the flour, yeast, 2 tablespoons of the olive oil, and salt
Slowly add the water, mixing the ingredients together with a wooden spoon or your hand to the make dough – it must not be too sticky or too dry
When the dough has come together, move the dough to a lightly floured board or bench and knead it well for approximately 8 minutes – the dough should be soft and smooth
Cover it and allow it to rest for 20 minutes
Combine the cheese, the remaining 3 tablespoons of olive oil, and the oregano in a small bowl and set aside
Preparing the pontiaka pisia
Divide the dough into 14 pieces – approximately 60g each and set aside on your bench covered with a damp towel·
Take a piece of dough and roll it into a ball using your palms or using a circular motion on your bench·
Using a rolling pin, roll out the dough ball into a circular disc – until approximately 10cm in diameter
Take 25-30g of the cheese filling and place it in the centre of the dough disc
Bring the sides of dough disc together to enclose the cheese filling
Flatten the pisia with your palms, and then, on a floured bench, gently roll out with a rolling pin, until about10-15cm in width – smaller pisia will be softer and fluffier; larger pisia will be thinner and crispier
Heat 3-4 tablespoons of EVOO in a small fry-pan on medium-high heat
Add one flatbread at a time, cooking it until golden brown on both sides – it should take no more than 2-3 minutes on each side
Repeat this process until all the flatbreads are cooked.
Serving the pontiaka pisia
Drizzle with honey and dust with cinnamon and enjoy warm!