Feta cheese sticks

Ingredients for 12 servings:

• 250 g wheat flour, 550
• 250 g spelt flour, 630
• 250 g yogurt 1.5%
• 100 ml water
• 10 g salt
• 20 g yeast
• 1 tsp beet syrup
• 1 tbsp olive oil
• 400 g feta cheese
• olive oil
• Fresh herbs such as parsley, thyme, basil or dill.

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Mix the yeast with 1 teaspoon of beetroot syrup, add the yogurt, and mix well. Knead the yeast mixture with the wheat flour, spelt flour, salt, water, and a tablespoon of olive oil into a dough and let it double in size. For the sticks, divide the dough into 12 pieces and roll each one out very thinly, no more than 3 mm thick, so you can see through it. Then it’s perfect! The rolled-out surface should be about 20-25 cm long and about 10-15 cm wide. Crumble feta cheese on top (just leave about 2 cm of the bottom edge over the entire surface!). I always mash the feta cheese beforehand so it’s nice and fine. Drizzle with olive oil, add your chosen herbs (fresh if possible) and roll up. When you only have the bottom 2 cm left, fold the sides in again and then roll up (make sure to seal it well, otherwise the cheese will leak out). Spray with water and sprinkle with sesame seeds and black cumin seeds. Bake at 250°C until the dough is nice and brown, about 10-15 minutes.