Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk, then gradually pour in the water while kneading until you have a soft, pliable dough that doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 3–4 tomato slices per peinirli
- 90–100 g crumbled feta cheese per peinirli
- 6–8 pitted olives per peinirli
- 1 tbsp olive oil
- 2 tbsp melted butter
Instructions for the Filling
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each ball into an elongated shape. Place them on the baking tray.
- In the center of each dough piece, layer 3–4 tomato slices, crumbled feta, olives, and drizzle with olive oil.
- Fold and pinch the edges of the dough to create boat-like shapes.
- Bake for approximately 25 minutes, brushing the dough with melted butter 1–2 times during baking.
This peinirli with fresh tomato, tangy feta, and briny olives is a delightful taste of the Mediterranean. Light yet satisfying, it’s perfect for any meal or a snack to share. The buttery crust and fresh flavors will make this a family favorite. Serve warm and enjoy the simplicity of these delicious flavors!
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