yikesadoodle!

A recipe that escaped TikTok confinement, but tweaked to accommodate a cow-milk allergy.

Ingredients:

For the sponge:

• 1 tbsp fast action dry yeast
• 2 tbsp white granulated sugar
• 1 cup warm water
• 1 cup plain flour

For the dough:

• 1 1/2 cups plain flour
• 2 tsp salt
• 1/3 cup olive oil

For the cheese filling:

• 3 cups grated kefalograviera (or mozzarella)
• 1 1/4 cups feta cheese
• Handful freshly chopped parsley

Other:

• 4 tbsp sheep butter
• 1/2 tbsp garlic powder or chopped garlic
• 1 egg (beaten)

Instructions:

1. Preheat oven to 400 degrees F.
2. Mix together yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.
3. Mix together grated kefalograviera, feta, and finely chopped fresh parsley. Set aside.
4. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to the sponge.
5. Take a large wooden spoon and roughly combine dough ingredients.
6. Knead dough for roughly 10 minutes on a clean and oiled work surface until smooth. You can add extra flour if needed.
7. After 10 minutes, split the dough into balls. You can make about 5 large balls or 8 smaller balls. Cover with a damp towel and allow to rest for another 10 minutes.
8. Whilst the dough balls are resting, mix together melted unsalted butter, garlic powder and salt.
9. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. Fold in sides to create a crust around the edge (you can stuff the crust with additional cheese while folding, if you like). Transfer to a baking tray lined with parchment paper.
10. Add egg wash to the crust. To the middle, add garlic butter followed by the cheese mixture. Bake in the oven for ~20 minutes at 400F or until golden.

If you have any of the cheese mixture left over afterwards, throw it into some scrambled eggs the next morning—it’s amazing.

Recipe based on X, with modifications to taste/for allergies.