Instructions

1. In a mixing bowl add the flours, the yeast, sugar, salt (making sure it doesn’t come in contact with the yeast), the lukewarm water and milk, and the olive oil. Mix together into a rough dough, take it out onto a clean surface and knead well for about 10 minutes. You should get a smooth and slightly sticky dough that sticks to your hands but you can still knead it.
2. Shape the dough into a ball, lightly grease the bowl as well as the dough with olive oil and place the dough in the bowl to rest. Cover the bowl with plastic wrap and place it in a warm place, allowing the dough to proof and double in size. It will take about 1 hour.
3. Once the dough has proofed, take it out of the bowl, transfer onto a dusted surface and knead it for a couple of seconds just to deflate it a bit. It should feel smooth, pliable and soft.
4. Divide the dough into 8 equal pieces (around 115 g each) and shape into balls. Oil the balls and place them in the bowl after you oil it again. Cover the bowl with plastic wrap and place it in a warm place, allowing the balls of dough to proof until almost doubled in sized. It will take 30-40 minutes.
5. Preheat your oven to 225 degrees Celsius. Prepare your baking tray by lining it with baking paper.
6. Once the dough balls have proofed, take each one and place it on a floured surface and flatten it into an oblong shape (about 26x13 cm). Take the bottom edge and fold it. Then take the upper edge and fold it. Seal the two pointy ends by pressing them together (where the two folded parts overlap). If it’s difficult because of the flour, add a little water with your fingertips between the two pieces of dough and press them together to seal. You will have a boat-shaped dough with elevated sides that’ll keep your filling inside. Continue with the rest of the dough balls.
7. Place the shaped peinirli onto the prepared baking sheet, prick the inside of the “boat” (where you’ll later add your filling) with a fork so it doesn’t puff up and place on the lower rack of your preheated oven. Bake for 10 minutes, until they begin to color. Take them out and lower the heat to 185 degrees Celsius.
8. Fill the peinirli with the ingredients. Add a generous amount in the middle, add a couple of slices of tomato at the bottom, followed by a couple of slices pastourma and then some grated cheese on top. Be careful not to overflow the boat.
9. Return the peinirli in the oven and bake for a further 10 minutes, until the cheese melts but doesn’t brown. It shouldn’t form a crust.
10. Take them out of the oven and if you made the cheese peinirli, add a couple of knobs of butter on top to melt (optional).
11. Serve immediately.

• Servings : 8
• Recipe Type : AppetizerBreakfastGreekギリシャ料理
• Ingredient : butter, flour, milk, olive oil, pastrami