I wanted to eat esfiha but I didn’t want the traditional meat one, so I decided to make this one with cheese. It was really delicious!!!
For mass:
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.
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