Warm flatbread with feta cheese

Ingredients for 4 servings:

• 500 g flour
• 1 packet of dry yeast
• 2 eggs
• 125 ml water
• 1 tbsp salt
• 1 tbsp sugar
• 150 g natural yogurt
• 2 tbsp olive oil
• 2 onions
• 2 bell peppers
• 250 g sheep’s cheese (or feta-style cheese)
• 5 tbsp parsley, chopped
• n. B. Pepper, from the mill
• n. B. Salt
• 1 tbsp paprika powder

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Vegetarian, deliciously filled with peppers and feta cheese, is a hit at parties

Mix the dough ingredients together with as much warm water as needed to form a smooth dough. Let it rise for 30 minutes. Knead thoroughly and let it rise for another 30 minutes. In the meantime, prepare the filling: Dice the onions and the peeled bell peppers. First, sauté the onions in 2 tablespoons of olive oil until translucent, then add the bell peppers and sauté. Season with pepper and salt. Dice the feta cheese. Finely chop the parsley. Transfer the vegetables to a bowl, let cool slightly, then add the feta cheese, parsley, and a tablespoon of paprika and mix. Preheat the oven to 180°C (I use fan-assisted oven). Roll out the dough on a floured surface and place the vegetables on one half of the flatbread. Fold the other half of the flatbread over it and press the edges together firmly. Line a baking tray with baking paper and place the bread on top. Bake in the oven at 180°C for 15-25 minutes.