The other day I asked my hubby to pick up some yeast from the grocers, and he picked up enough to last us years, I’ve been obsessed with making breads in all shapes and forms! This is my latest conquest - a Mediterranean Fatayer stuffed with Feta and Cheddar. Breaking into these warm and fluffy Nigella seed crusted pockets of bread, you find a creamy and sour filling with earthy thyme notes. My family really enjoyed this with Chilli-Infused Burnt Butter Labneh, which was sooo perfect for a family brunch, as honestly, our bellies were full for the day!


PREP TIME: 40 minutes BAKE TIME: 20 minutes PASSIVE TIME: 40 minutes YIELDS: 16


For Bread Dough:

  • 2/3 cup warm water

  • 1 cup warm milk

  • 2 tbsp sugar

  • 14g instant yeast

  • 4 cups all purpose flour

  • 1 1/2 tsp salt

  • 1 tsp baking powder

  • 1/4 cup olive oil

For Filling:

  • 250g creamy feta cheese, hand crumbled

  • 100g cheddar cheese, grated

  • 1 tbsp fresh thyme leaves

  • 2 tbsp parsley, chopped

  • Dash of black pepper

For topping:

  • 1 tbsp nigella seeds

  • 1 egg,