PLAKOPSY (GREEK FLATBREAD WITH CHEESE AND SPRING ONIONS)
This fried Greek flatbread-stuffed with feta and spring onions-can be filled with chopped herbs for extra flavor. Plakopsy are fried for just a few minutes.
Provided by Olia Hercules
Yield Makes 4
Number Of Ingredients 7
Steps:
- Mix the water, egg and a pinch of salt together in a large bowl. Gradually add the flour, mixing it in with a fork first and then with your hands.
- Flour your work surface really well and knead the dough until it stops sticking to your hands.
- Mix the feta with the spring onions. Taste and add salt only if needed. Divide the filling into 4 portions.
- Divide the dough into 4 pieces. Flour the work surface well and roll one piece of dough out as thinly as you can into a 12 inch circle. Moisten the top of the sheet with a little sunflower oil. Take one-quarter of the filling and spread most of it over the rolled-out dough, leaving about a 2 inch border. Then fold two opposite sides of the dough inwards to overlap, brush with a little more oil and sprinkle over the remaining filling, then fold the other two sides over to form a square. Flour and lightly roll over the folded bread, then set aside.
- Repeat with the rest of the dough pieces and filling.
- Heat the 50 ml (2 oz) sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, lowering the heat if you see them catching a bit.
- Let the breads cool for a minute and then eat with some kefir or ayran (a salty yogurt drink).
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