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Peinirli

September 9, 2013 by Lucy Parissi 15 Comments

66 shares
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Peinirli is sort of the Greek version of Pizza – similar to the Turkish pide. Fill with your favourite ingredients and enjoy!

Take a look at our my Greek Recipes here!

two Peinirli on a baking tray

Peinirli was brought to Greece by the immigrants from the Black Sea almost 100 years ago. The name derives from the Turkish word peynirli, meaning ‘with cheese’.

It is a boat-shaped bread with a Kaseri cheese filling, though meat is often added (and sometimes an egg cooked on top of the filing).

This is my version of Peinirli, using pasta flour and yoghurt, which keeps the dough very light. I have suggested some fillings below, but almost anything can be used – let your imagination run wild!

They are incredibly tasty – and they went down a storm even with my picky kids.

Creating the “boat shape”

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.

How to fold dough for peinirli

The recipe makes 6 small individual portions – perfect for lunch or snack. Leftovers reheat really well if baked for 10 minutes in a hot oven.

One word of caution. When these babies come out of the oven do not be tempted to bite into them until they have cooled down for a few minutes. The melted cheese hides a molten lava centre and you might want to avoid 3rd degree burns! I speak from bitter experience.

Peinirli

Lucy Parissi | Supergolden Bakes
Peinirli is the Greek version of pizza. Fill them with your favourite ingredients and enjoy!
5 from 1 vote
Print Rate
Course: Appetizer / Party food
Cuisine: Greek
Keyword: Peinirli
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 387kcal

Ingredients

For the dough

  • 260 g (2 cups) pasta flour or bread flour
  • 100 g (scant ½ cup) Greek yoghurt
  • 120 ml (½ cup) tepid water more if needed
  • 2-3 tbsp olive oil
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 2 tbsp butter melted (to brush on while baking)

Pancetta and roquefort Filling (enough for 3)

  • 6 strips pancetta
  • 100 g roquefort cheese crumbled | about 3 1/2 ounces
  • 4 tbsp Greek yoghurt
  • pinch salt
  • Caramelised onion chutney

Cheese Filling (enough for 3)

  • 4 tbsp Emmental cheese grated
  • 4 tbsp Greek yoghurt
  • 1 tbsp melted butter
  • 1 tbsp chopped chorizo
  • handful sliced cherry tomatoes
  • handful chopped ham
  • 1 tbsp capers

Instructions

  • 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 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.
  • 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.

Nutritional Info

Calories: 387kcal | Carbohydrates: 40g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 815mg | Potassium: 78mg | Fiber: 2g | Sugar: 6g | Vitamin A: 414IU | Calcium: 212mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Felicity Kelly says

    September 21, 2014 at 10:55 pm

    These look so delicious, I love the pizza spin!!!

    Reply
  2. Maggie Ali says

    August 03, 2014 at 10:07 am

    looks yummy. love the shape, it'd be nice to involve kids in making their own "boat" pizzas and put their own topping on 🙂 whatever they make themselves always taste better than when mammy makes it 😀

    Reply
  3. Anonymous says

    July 22, 2014 at 5:58 pm

    These look so simple and delicious

    @jaizduck

    Reply
  4. Caroline Clarke says

    May 24, 2014 at 7:11 am

    Wow! Just wow! I love the photos showing how to shape it and the recipe for the dough and the topping… this is just brilliant! Your recipes are a gold mine!

    Reply
  5. prwilson says

    May 08, 2014 at 11:34 pm

    Interesting idea. Good variation over pizzas.

    Reply
  6. Peter Block says

    December 20, 2013 at 8:17 pm

    I love the merging of the Greek & Italian in this recipe. the pic looks great. I featured it on my Friday Five – Flatbread & Pizza addition over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/12/friday-five-flatbreads-pizza.html

    Reply
  7. Jane Dale-Beaumont says

    September 27, 2013 at 8:06 pm

    could you use any other type of flour?

    Reply
    • Lucy Parissi says

      September 27, 2013 at 8:08 pm

      Yes you can use strong bread flour. Even plain flour would probably work. The pasta flour gives a more delicate texture.

      Reply
  8. Tina Jui says

    September 17, 2013 at 8:46 pm

    Amazing that there is greek yoghurt in that! I love your pan, btw. Where did you find it? Beautiful!

    Reply
    • supergoldenbakes says

      September 17, 2013 at 8:52 pm

      Yoghurt works really well in dough. Makes it easy to work with and very light. The pan is from ebay – look for vintage Ovenex : )

      Reply
  9. ontopofspag says

    September 11, 2013 at 11:52 am

    Roquefort and caramelised onion chutney?? Oh my. That definitely beats the common ham and cheese version!! Gorgeous!
    Eleni @ On Top Of Spaghetti

    Reply
  10. Janine says

    September 10, 2013 at 8:49 pm

    I'm definitely going to try these! They look delicious, and are gorgeously presented.

    Reply
  11. supergoldenbakes says

    September 10, 2013 at 9:09 am

    These are so dangerous. They are small and very light and before you blink you have eaten one and craving a second! You should see their size in Greece – bigger than a dinner plate. I am excited to try new flavour combinations – thinking feta or goat cheese with spinach and an egg on top…

    Reply
  12. underthebluegumtree says

    September 10, 2013 at 9:06 am

    I've never heard of peinirli but these look incredibly tasty. I could demolish one for lunch right now!

    Reply
  13. Kat BakingExplorer says

    September 09, 2013 at 10:55 pm

    Wow these look so yummy!

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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