Open Cheese Esfiha

½ k of flour (I used half normal and half wholemeal)

1 teaspoon dry yeast for bread (instant)

1 teaspoon of salt

1 teaspoon of sugar

100 ml oil

200 ml milk (I used semi-skimmed)

1 ovo

cornmeal to roll out the dough.

I mixed 4 tablespoons of flour with the yeast and added a little warm milk, let it rest for 15 minutes to form a “sponge”.

In a bowl I mixed all the other ingredients and finally added the yeast “sponge”. I mixed well until it was a uniform dough and let it rest for another 30 minutes covered with a damp cloth.

After this time, I manipulated the dough to extract the gases that formed and made balls, more or less the size of a ping-pong ball.

I let it rest for 30 minutes again.

I opened the balls with my hand, leaving the edge a little thicker than the center. I spread the filling and put it in the oven. You don’t need to grease the pan, just spread a little cornmeal before putting it in the oven.

Filling:

I used gorgonzola cheese, ricotta cream (Tirolez) and mozzarella. Everything mixed together like a pate. It was outrageously good!

Obs.: I needed to use a little more flour than the amount indicated in the recipe, so the dough wouldn’t be sticky.