Feta roll
Tunisian flatbread
- 400 GRAM FLOUR
- 2 TEASPOONS YEAST
- 1 TEASPOON SALT
- 2 TEASPOONS SUGAR
- 1 TSP CUMIN SEEDS
- 1 EGG, whisked
- 100 GRAM FETA, in cubes
- 200 GRAM FLOUR
- 200 GRAM SEMOLINA
- 2 TSP YEAST
- 1 TSP SALT
- 1/2 CUP OLIVE OIL
- 1 EGG
Mix flour, sugar, salt, 1 cup water and yeast and knead for 5 minutes. Allow the dough to rise one hour and for 16 small balls, flatten them. Take a dough circle, put some feta on top and close with a second dough circle. Knead a bit until a ball is formed. Brush each roll with egg and sprinkle with cumin seeds. Let the rolls rise for another one hour and bake them half an hour at 200 degrees Celsius.
Knead the flour, semolina, olive oil, yeast, salt and 1 cup of water for 10 minutes and let the dough rise 1 hour. Divide the dough in two pieces and roll them out into large circles. Brush them with egg yolks and allow them to rise another half hour. Bake the breads half an hour at 200 degrees Celsius.
On the 9th of April, Martyr's Day is celebrated in Tunisia to commemorate those, who had fallen in the 1956 independence war against the French. Click on culinary calendar for more links between cooking and historical events.
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