Peinirli with feta and yellow cheeses
For the base
- 500 g. (17.6 oz) all-purpose flour
- 25g. (o.9 oz) fresh yeast
- 3-4 tablespoons of olive oil
- approximately 300 ml (10.1 oz) warm water
- 1 teaspoon salt
- a bit of sugar
For the filling
- 300 g. (10.6 oz) crumbled feta cheese
- 200 g. (7.1 oz) edam cheese, grated
- 200 g. (7.1 oz) gouda cheese, grated
In a small bowl, dissolve the fresh yeast in a little warm water. Then add a tablespoon of flour and stir gently. Cover the bowl and place the dough in a warm place to rise for 30'.
Sift the remaining flour with the salt and sugar, making a hill. Make a puddle in the center and pour into it the mixture with the dissolved yeast. Add the oil and a little more water and then start pushing the flour from the sides to the center.
Knead by taking flour little by little, while pouring a little water so that you get an elastic dough that is easy to work with and doesn't stick to your fingers.
Make a couple of balls with the dough and place them in bowls sprinkled with flour. Make two slits in a cross shape, using a knife. Cover the bowls with clean towels and leave them in a warm place until the dough doubles in volume. Make four peinirli -form the dough in the shape of a boat.
Stir the mixture of cheeses, fill the peinirli and brush them with a little oil. Place them on a slightly greased baking sheet and bake them at 180° C (356° F) for 25'-30'. Serve the peinirli immediately after baking.