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5 from 1 vote


Peinirli is the Greek version of pizza. Fill them with your favourite ingredients and enjoy!
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Cuisine: Greek
Servings: 6
Author: Lucy Parissi | Supergolden Bakes


  • For the dough
  • 260 g pasta flour | 2 cups
  • 100 g Total Classic yoghurt | scant 1/2 cup
  • 140 ml hot water | 1/2 cup
  • 2-3 tablespoons olive oil
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 2 tbsp butter melted (to brush on while baking)
  • <br>
  • Fillings each makes enough for 3
  • 100 g Roquefort cheese crumbled | about 3 1/2 ounces
  • 3 tbsp Total Classic yoghurt
  • pinch salt
  • Caramelised onion chutney
  • <br>
  • Smoked pancetta
  • 60 g Emmental cheese grated | 3/4 cup
  • 4 tbsp Total Classic yoghurt
  • 1 tbsp melted butter
  • <br>
  • 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.
  • 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.