1. Beat in 1/3 cup flour with oil in a medium bowl with wooden spoon. 2. Add yogurt and mix well. 3. Stir in 1/3 cup more flour. 4. Sift cornstarch, baking soda and salt then stir into flour mixture. 5. Gradually stir in enough remaining flour to make a soft but not sticky dough. 6. Lightly dust with flour then cover with a kitchen towel and allow to rest at room temp, 1-1 1/2 hours 7. If using feta, soak in water 10 minutes drain and crumble. 8. In a medium bowl mix feta or Roquefort and mozzarella with your egg. 9. Shape cheeses into 2 medium balls and set aside. 10. Divide dough into 2 portions then roll each into a ball. 11. On floured surface flatten each ball into a 7" round. 12. With floured hands gently rotate dough and pull into a 10" circle, 1/4" thick. 13. Be careful not to tear your dough. 14. Pat each cheese ball into a 5" circle on center of dough. 15. Gently pull up edges of dough pleating and pinching to enclose cheese. 16. Pat into a 7" round. 17. Heat a large cast iron skillet over low heat for 3 minutes 18. Lighly film skillet with melted butter. 19. Place bread seam side up into skillet. 20. Cover then cook for 12 minutes over very low heat, shaking pan occasionally. 21. Uncover then flip bread over, cover and cook over low heat until deep golden brown color is established. 22. Lightly brush top of bread with butter and allow bread to stand for 5 minutes 23. Use a serrated knife to cut bread and serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
