I was thinking what I could make special for breakfast this morning when I remembered the leftover dough and feta-parsley mixture in the refrigerator. I made pide 2 days ago and stuffed it with feta and parsley. However, the filling and dough were more than I needed, so I put the rest in the refrigerator to use later. A great idea came to my mind when I remembered these leftovers: Combining them to make cheese bread for breakfast! I didn’t waste anything in this way. The mini cheese breads were so fluffy and they made a great change at breakfast for us this morning. We even replaced our regular bread with these mini fluffy breads at lunch. The measurements here are about the half of the measurements of pide ingredients. It makes about 20 mini breads. If this amount is still more than you need, you can keep some of them in the refrigerator to bake bread later.
- Yield: 8
- 1 ¾ cup whole wheat flour
- 1 tbsp dry instant yeast
- ½ tsp sugar
- 1 tsp salt
- 1 ¼ cup lukewarm water
- ½ cup olive oil
- ½ cup feta cheese
- 2 tbsp parsley, minced
- 1 egg yolk, for egg wash
- 1 tbsp sesame seed
- Combine flour, yeast, sugar, salt, water and oil to have a soft dough. Cover it and wait for 1 hour to rise.
- Mix feta and parsley. Combine it with dough.
- Preheat the oven at 180 C.
- Lay baking sheet in an oven tray.
- Make balls from dough as big as walnut and place in the tray. Brush them with egg yolk and top them with sesame seeds.
- Bake them for 30 minutes. Serve warm, but they are still great when cold.