MY FAVORITE CHEESE BREAD: PLACINTA

MY FAVORITE CHEESE BREAD: PLACINTA — a delicate yeasted dough stuffed with herbed cheese and grilled until slightly charred. I always looked forward to my mother grilling a stack of these for dinner! Ingredients (8 flatbreads) Dough 2 tsp (6 g) dry yeast 345 g lukewarm water 41 g neutral oil 445 g bread flour 9 g kosher salt Filling 200 g low-moisture mozzarella, coarsely grated 1/2 lb farmer’s cheese or ricotta 1/2 lb feta, coarsely grated 10 to 15 scallions, finely sliced 1/2 cup finely chopped dill Kosher Pepper Dill butter 5 tbs room temp butter 1/4 cup finely chopped dill 4 garlic cloves, grated Kosher salt Instructions 1. In a large bowl, mix the yeast and water. Add the oil, flour, the salt on top and mix everything using a fork to combine. You should be left with a sticky, shaggy dough. 2. Roughly knead the dough until smooth, using your oiled hands. Add a little more flour, as needed. Cover the bowl and set the dough aside to proof overnight in the fridge, or for 2 hours in a warm spot. 3. Make the filling: mix all filling ingredients in a large bowl. Season with a little bit of salt, to taste. 4. After proofing, divide the dough into 8 pieces. Shape them into balls. Lightly flour them and roll them out. Add an 1/8 of the filling in the center and wrap the dough around it to combine. Gently roll them out to seal and set aside. Repeat with remaining dough and filling. 5. Heat a carbon steel pan or cast iron skillet over direct flame on the grill or on the stove. Grill the flatbreads until crusty and spotty on both sides, for 2 to 3 minutes per side. 6. Make the butter: mix the butter, dill, garlic and salt together. Brush the butter on top of the bread while hot. Serve right away.

Unbalanced

% Daily Values based on a 2,000 calorie diet