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Flatbread in the pan with 3 amazing fillings

Amazing flatbread to enjoy anytime


  1. In a bowl place the water, yeast and yogurt and mix well

  2. Add the flour, salt and mix first with the wooden spoon and then by hand

  3. Cover with a lid and let rest for 45 to 60 minutes

  4. For the first filling, mix the sun-dried tomatoes cut into small pieces with the grated feta cheese

  5. For the other two fillings, crumble and mix the manouri and mizithra and divide into two bowls.

  6. In a bowl, will add the spring onion, dill and pepper

  7. In the second bowl, add only mint and black pepper

  8. Place the dough on a floured counter and divide it into balls of the same size

  9. Spread the balls in discs and brush them with a little soft butter

  10. Add the filling and wrap each sheet in cornet, closing the edges with your fingers. Press the cornea from above to take the shape of a pit then spread to the size of the pan with the rolling pin

  11. Put some oil in a pan and as soon as it is hot I put the pie inside and cover with the lid. Bake on medium heat first the one side, then turn from the other, cover again with the lid


For 12 to 14 flatbreads 

For the dough

1 kg all-purpose flour 

560 ml lukewarm water

10 g salt (1 tsp)

8 g dry yeast (1 tsp)

1 tbsp yogurt (45 g)

Filling A

100 g Myzithra (granular cheese salted)

100 g Manouri (cheese similar to feta)

150 g spring onions finely chopped 

2 tablespoons dill finely chopped

Black pepper

Filling B

200 g feta cheese

120 g sun-dried tomatoes in oil

Black pepper

Filling C

100 g Myzithra cheese (granular cheese salted)

100 g Manouri (cheese similar to feta)

20 -30 finely chopped mint leaves

Black pepper

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