Greek Fried Bread Stuffed with Cheese

Add the salt, sugar and yeast into the well you’ve made. Then, pour in the olive oil.

Use a spatula to give the ingredients in the middle a bit of a stir, incorporating a bit of the flour.

Then, slowly pour in the lukewarm water, mixing as you pour, until the water is incorporated and you have a sticky dough.

Remove the dough to a floured surface and knead just a few turns to get a smooth and elastic dough. Form the dough into a circle.

Put the dough back in the mixing bowl and cover with plastic wrap. Let it rest for 30 minutes. Don't fret if you see the yeast granules in the dough - it's ok.

While the dough is resting, prepare the filling. Mix together the crumbled feta cheese, shredded mizithra cheese, minced mint, minced parsley and dried oregano. Set aside.

After the dough has rested for 30 minutes, divide the dough into 4 equal pieces.

Use a rolling pin to roll each piece of dough into thin circles, about ¼ inch thick.

Divide the feta filling between two circles of dough. Then, top with the other circles of dough. Seal the edges using a fork to press down around the edges of each circle to ensure the filling doesn’t leak out when cooking.

Heat a large frying pan over medium heat. Add just enough olive oil to cover the bottom of the pan. When the pan is hot, gently place the breads in (it's a very soft dough so moving the breads into the pan may require using both hands or a large spatula), one a a time and fry each of the breads until nicely browned on each side. Let rest on a paper towel lined plate to absorb excess oil before serving.

Serve immediately with a squeeze of fresh lemon juice and pinch of dried oregano on each bread. Cut into slices and enjoy!