Stuffed grilled bread with feta and basil oil

Ingredients for 4 servings:

• ½ tsp honey
• 5 g dry yeast
• 250 ml water, lukewarm
• 185 g wholemeal flour
• 7 g sea salt
• 90 g natural yogurt
• ½ tbsp oil
• 185 g flour
• 25 g basil
• 60 ml olive oil
• e.g. sea salt
• 1 garlic clove(s), roughly chopped
• ½ tbsp olive oil for brushing and for the bowl
• n. B. Flour for the work surface and for kneading
• 4 tbsp oregano, fresh
• 100 g feta cheese

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 41 minutes

Delicious grilled bread filled with basil, feta cheese, and fresh oregano. Crispy on the outside and soft and fluffy on the inside.

Mix the honey, yeast, and warm water thoroughly, gradually stirring in the whole-wheat flour, and let it rest for 15 minutes. Then add the salt, yogurt, and half a tablespoon of oil, and mix everything together. Now add 125g of flour, gradually adding more flour until the dough is no longer easy to mix. Turn the dough out onto a floured surface and knead, adding more flour, until it forms an elastic, yet slightly sticky dough. Place the dough in an oiled bowl, cover with cling film, and refrigerate overnight. For the basil oil, blend the basil with 60ml of olive oil, enough salt to taste, and the roughly chopped garlic clove in a blender. Divide the dough into 4 equal portions and roll each out on a floured surface into a circle about 15cm in diameter. Brush each of the rolled-out dough balls with a little basil oil, scatter about a tablespoon of oregano leaves on top, and crumble 25g of feta cheese over each. Fold the edges of the filled flatbreads toward the center, press firmly together to seal, and roll out the sealed pieces of dough into 15 cm circles (see video). Brush the breads with olive oil on both sides and grill for about 2-3 minutes on each side, until the dough is cooked through and the breads are nicely browned. Sprinkle the hot or warm breads with salt, serve with the remaining basil oil for dipping, or spread with it yourself. Optionally, top with some oregano and feta.