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<div class="mv-create-ingredients">
<h4>The Bread Dough:</h4>
<ul>
<li>2 cups lukewarm water</li>
<li>2 teaspoons granulated sugar</li>
<li>1 and 1/2 teaspoons instant active yeast</li>
<li>1/4 cup flour</li>
<li>4 cups all-purpose flour</li>
<li>1 and 1/2 teaspoons salt</li>
<li>1/4 cup olive oil</li>
</ul>
<h4>The Cheese Filling:</h4>
<ul>
<li>8 oz (350g) feta cheese, crumbled</li>
<li>8 oz (200g) shredded mozzarella cheese</li>
<li>8 oz (230g) cream cheese, softened</li>
<li>1 teaspoon dried mint</li>
<li>1 teaspoon dried crushed oregano</li>
<li>freshly cracked black pepper, to taste</li>
</ul>
<h4>For the Topping:</h4>
<ul>
<li>Fine semolina flour for the trays (optional)</li>
<li>melted butter</li>
<li>sesame seeds</li>
</ul>
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<div class="mv-create-hands-free">&nbsp;</div>
<div class="mv-create-instructions mv-create-instructions-slot-v2">
<h3 class="mv-create-instructions-title mv-create-title-secondary">Instructions</h3>
<p><strong>Make the Dough:</strong></p>
<p>Combine the flour with the salt &amp; sugar in a large bowl and whisk together. Add it to the yeast mixture along with the olive oil.</p>
<p>Mix all.&nbsp; Let sit 5 minutes.&nbsp; Oil Hands, fold, repeat 4 more times (total of 5).</p>
<p>Grease a large bowl with olive oil and toss the dough in the bowl.&nbsp; Quite a good bit of oil.&nbsp; Very sticky dough.</p>
<p>Cover with plastic wrap and set aside to rise until doubled in volume.</p>
<p><strong>Make the Cheese Filling:</strong></p>
<p>Combine all of the filling ingredients together in a bowl and mix until they're all incorporated. Set aside.</p>
<p><strong>Preheat the oven to 400 &deg;F, 200 &deg;C.</strong></p>
<p>Transfer the dough to a clean work surface and divide it into 8 or 16 equal portions.</p>
<p>Press each portion into a flat circle and divide the filling equally between all of the dough portions.</p>
<p>Fold the edges of dough over the filling and press it into a disc.</p>
<p>Place all of the filled portions of dough onto baking trays lined with parchment paper and sprinkled with semolina.</p>
<p>Set aside to rest for 20 minutes.</p>
<p>Brush the top of each disc with melted butter and sprinkle some sesame seeds on top.</p>
<p>Bake for 15 minutes on the center rack of the preheated oven. Move the tray to the top rack and bake an additional 8 minutes or until golden.</p>
<p>Kali Orexi!</p>
</div>
<div class="mv-create-notes mv-create-notes-slot-v2">
<h3 class="mv-create-notes-title mv-create-title-secondary">Notes</h3>
<div class="mv-create-notes-content">
<p>&nbsp;</p>
<p>Freezer Instructions: Assemble the flatbreads and bake them. Allow them to cool completely and then transfer into freezer-safe bags. They will keep fresh in the freezer up to a month. Toast them before serving.</p>
</div>
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