Ingredients
| 250g thick Greek-style yoghurt, at room temperature | |
| ½ teaspoon salt | |
| 1 teaspoon sugar | |
| ½ teaspoon baking powder | |
| 1 tablespoon sunflower oil | |
| 240g plain flour | |
| 250g pizza-style mozzarella, grated | |
| 200g feta, grated | |
| 1 egg, lightly beaten | |
| 2 tablespoons melted butter |
All supra have at least two types of bread. Usually you’ll start with shoti, a canoe-shaped bread that gets its signature curved ends from cooking in a tandoor-style oven called a tone. It’s similar in style to a thin ciabatta. But you’ll also be served other stuffed breads during the meal. Sometimes the breads will be stuffed with greens and herbs, puréed beans or with a gooey fresh cheese called suluguni. I’ve gone with a mix of pizza-style (low-moisture) mozzarella with feta to replicate the oozy tanginess, but you could also add some ricotta to the mix. The bread dough itself can vary, too, from a yeast bread, soda-based breads or a flaky-style pastry. Here I’ve made an easy yoghurt and baking powder dough.
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Instructions
| 1. | In a large bowl whisk together the yoghurt, salt, sugar, baking powder and oil. |
| 2. | Sift in the flour and mix until the dough roughly comes together. |
| 3. | Turn onto a bench and knead for 3-4 minutes until you have a smooth dough. |
| 4. | Put back into the bowl, cover and leave to rest for 20 minutes. |
| 5. | In a separate bowl combine the mozzarella, feta and egg. Set aside. |
| 6. | Cut the dough in half and shape into two balls. |
| 7. | On a floured bench use your hands to flatten one piece of dough, then roll lightly to 20cm round. |
| 8. | Take half of the cheese mix and shape into a ball. |
| 9. | Put into the middle of the dough and start bringing up the edges of the dough and pleating them together slightly, over the cheese to meet in the middle and pinch together so that the cheese is completely enclosed. |
| 10. | Use your hand to flatten out the bread a bit further – be gentle here as you don’t want to tear a hole. |
| 11. | Flip the bread over so the pleated side is underneath and then use a rolling pin to gently flatten out the bread to around 25-26 cm in diameter. |
| 12. | Repeat with the rest of the dough and cheese. |
| 13. | Cook in a dry, heavy frying pan over medium-low heat for 4-5 minutes (or on a BBQ hotplate), flip over and brush with butter, then cook for another 4-5 minutes and turn onto a wooden board and brush the other side with butter. |
| 14. | Cut into wedges and serve while still warm. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe