Description
Crispy Mediterranean crunchy pocket breads bring delightful street flavors from Greece to your kitchen. Savory fillings and golden-brown pastry create a perfect handheld meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 540 g flour
- 10 g dry yeast
- 400 ml oil (for frying)
- 80 g tulum cheese (or any crumbly cheese)
Liquid Ingredients:
- 200 ml warm milk
- 200 ml warm water
- 1 egg
Vegetables and Seasonings:
- 1 potato, peeled and finely diced
- 1 red pepper, finely diced
- 2 green peppers, finely diced
- 1 onion, finely chopped
- 20 g granulated sugar
- 8 g salt
- 1 handful of parsley, finely chopped
Instructions
- Activate the yeast mixture by combining sugar, yeast, and lukewarm water in a large mixing bowl. Allow the blend to become frothy and bubbly for 5-10 minutes at room temperature.
- Incorporate warm milk, egg, and salt into the activated yeast mixture. Gradually fold in flour, creating a soft and pliable dough that doesn’t stick to your hands.
- Transfer the dough to a lightly floured surface and knead thoroughly for 5-7 minutes, developing its elasticity and smooth texture.
- Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm environment until it doubles in volume, approximately 1 hour.
- While dough rises, prepare the filling by boiling diced potatoes until tender and easily pierced with a fork.
- Sauté chopped onions and peppers in oil until they become translucent and slightly caramelized.
- Combine boiled potatoes, sautéed vegetables, fresh parsley, and cheese in a mixing bowl. Allow the filling to cool completely.
- Punch down the risen dough and divide it into small, uniform balls.
- Roll each dough ball into a thin circular shape on a floured surface.
- Place a generous spoonful of cooled filling in the center of each dough circle.
- Fold the dough over the filling, creating a half-moon shape, and seal edges firmly to prevent leakage.
- Heat oil in a deep pan to 350°F for frying.
- Carefully lower the stuffed breads into hot oil, frying until they turn golden brown and crispy, approximately 2-3 minutes per side.
- Remove fried breads with a slotted spoon and drain excess oil on paper towels.
Notes
- Ensure yeast is fresh and active by checking its foaming ability in lukewarm water before mixing with other ingredients.
- Maintain consistent dough temperature during rising to help achieve perfect texture and prevent dense pocket breads.
- Drain boiled potatoes thoroughly to avoid excess moisture that could make the filling soggy and compromise the pocket bread’s crispiness.
- For gluten-free variation, substitute wheat flour with a blend of rice and almond flour, adding xanthan gum to improve dough elasticity.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 3 g
- Sodium: 1400 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg