We’d only ever tried koulouri before as the ringed variety which is normally sold, so we thought we’d play about with the traditional recipe and try stuffing it! We used roasted peppers and feta and, if we say so ourselves, it came out great!
|500g plain flour (or gluten free + 2 teaspoons of xanthan gum)|
|300ml luke-warm water|
|1 tablespoon salt|
|8g dry fast acting yeast|
|3 tablespoons olive oil|
|1 tablespoon sugar|
|For the filling:|
|2-3 small sweet peppers|
|~100g feta cheese|
|For the garnish:|
|200g sesame seeds|
Makes – 2 ~30cm long koulouri flatbreads Serves – 4-6
Preparation time – ~40 minutes Baking time – ~20 minutes
1. In a bowl mix the water, sugar, yeast and cover with clingfilm. Set aside for ~10 minutes until the yeast starts bubbling
2. Mix in the flour, salt and oil into the mixture and either knead the mixture or mix using a mixer until it comes together to form a ball and is smooth.
3. Cover and leave to rise in a warm place for around 30 minutes.
4. Roast the peppers in the oven for around 15 minutes, then cut up them into small pieces.
5. Remove the feta from the packet, dry on a kitchen towel and cut up into small pieces.
6. Preheat the oven to 200ºc/400f/gas mark 6
7. Once the dough has risen, divide it into 2-3 balls (2 if you want thick koulouri, 3 if you want them thinner) and gently roll out into rectangle shapes.
8. Temporarily fold the two edges into the middle creating a crease and unfold – this makes it a lot easier to know where the filling will be positioned!
9. Fill the koulouri with feta and the peppers.
10. Fold the two edges back together and seal with a bit of water. Seal the ends so the filling can’t escape.
12. Place on a baking tray seal side down and lightly cover with wate, followed by sesame seeds.
13. Bake for ~15 minutes until lightly golden.
14. Remove from tray and either serve hot or place on cooling rack.