Preparation time : 1 hour
Cooking time : 15 minutes
Serves : 4 members
Description
On a holiday in Dubai with the entire family. My NRI nephews, fed up eating Indian and continental food wanted to dine with some middle eastern food. We end up in a restaurant. I am left to place the order as every one else found the menu card to be typed in Greek. I took up the job and did the honours. We were served with a huge platter of raw fresh vegetables, herbs and olives with dips. We started and hubby dear was like no wasting food, as we kept eating and finishing them, they were replaced with more and more. Only after a few replacements we did get to know they were for free. We all laughed our gut’s out as the food ordered had to come there after. Hubby dear was like, no wasting the ordered food now. All of us with stomach full of raw vegetables, herbs and olive were like you eat, you eat, you eat. The bread platter was served and I was blown away with the various types of breads in the basket. But out of the lot, the eye shaped fatayer’s stole my heart. It was stuffed with cheese and herbs. Tasted yum and can be had as it is with no dips or sides. The table and our stomachs were lined with many other new dishes. Every time a dish is being served, hubby dear would give us glares warning us time and again about no left overs . Looking at the table, I was like ” I am going to get bombarded by hubby dear for all the left overs “. When with family on a holiday, I don’t know how on earth our appetites have this always hungry to eat, to hog, to gobble up mode. Believe me, with no left overs the table has clean empty bowls. Hubby dear was like .. gosh all I earned will go by feeding you people. … when I gave my first try at home serving these cheese fatayers.. hubby dear immediately recollected this incident and we had a good laugh .
Ingredients
Ingredients | Quantity |
|---|---|
| Flour / maida | 1 and 1/2 cup |
| Warm water | 1/4 cup + 2 tablespoons |
| Curd | 2 tablespoons |
| Instant yeast | 1/4 teaspoon |
| Olive oil | 2 tablespoons |
| Coriander leaves | few chopped |
| Grated cheese | 1 and 1/2 cup |
| Sugar + salt | 1/2 teaspoon each |
| Oil | 1 teaspoon |
Method
- Mix grated cheese with chopped coriander leaves and keep aside. Mix flour, curd, warm water, olive oil, sugar, salt and yeast together. Knead well for five minutes.
- Cover the dough and set aside to double for forty minutes. Grease a baking tray with oil. Preheat the oven to 200 degrees Celsius.
- Punch down the doubled dough and knead well again for a minute. Make lemon size equal balls out of the dough. Roll each ball into a oval shape.
- Place 2 tablespoons of the cheese filling in the centre of each oval shaped dough. Fold both the side’s and pinch together the edges of the opposite corners together to get an eye shaped bread with cheese filling inside.
- Press the cheese filling in the centre to get a levelled surface. Place over greased baking tray.
- Bake for fifteen minutes until the edges start to brown. Remove and cool for five minutes and serve.
Notes
You can add spinach, mutton mince or chicken mince to the filling and do the same.
