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
- 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)
- 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
- Smoked pancetta
- 60 g Emmental cheese grated | 3/4 cup
- 4 tbsp Total Classic yoghurt
- 1 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.
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.