By
Akis Kitchen
Ingredients
For dough
350 ml water, at room temperature
1 packet active dry yeast
pinch of granulated sugar
450 g hard flour (bread flour)
70 g whole wheat flour
10 g salt
1 teaspoon olive oil
For peinirli – pizza
boat
50 g butter
200 g gruyere, grated
100 g cream cheese
pepper
5 slices of bacon, cut in to pieces
50 g butter, melted, for brushing
fresh oregano (optionally)
Instructions for the
dough
In a mixer’s bowl, add the water, yeast and sugar.
Whisk by hand so the yeast can activate.
Add the flour and salt.
Beat for 5-8 minutes using the hook attachment, until the
dough starts to pull away from the sides of the bowl.
Remove from mixer’s bowl and transfer to another bowl that
has been brushed with 1 teaspoon of olive oil.
Cover with plastic wrap or a kitchen towel and set aside for
1 – 1 ½ hours, until it doubles in size.
When ready, dust a clean working surface with flour and
place dough on it.
Divide the dough into 5 pieces and shape each piece into a
ball.
Roll out each ball of dough into small oval shapes.
Preheat oven to 400 Convection oven.
For the peinirli –
pizza boat
Divide the pieces of butter over each oval shape, about 10 g
of butter for each.
In a bowl, combine the gruyere, cream cheese and pepper, until
the mixture comes together. At this point you can add any of your favorite
herbs.
Spread the cheese mixture nicely over each oval shaped
dough, dividing it evenly between them and add the bacon.
Create peinirli – pizza boat by raising the edges of the
dough and folding it inwards to form a border.
Line 2 baking pans with parchment paper and dust with some
flour.
Transfer peinirli to baking pans. (2 on one and 3 in the
other).
Bake for 15-20 minutes, making sure to switch the pans
positions half way through baking time so that they all cook evenly.
When ready, remove from oven and brush the border with
melted butter.
Sprinkle with some fresh oregano and serve.
