Fatayer is a pizza-like dough stuffed with a herby cheese filling in this case. They are found throughout North Africa and the Balkans in differing variations and are traditionally served during breakfast or as a snack with a hot drink.
The combination of the salty cheese, fresh parsley, fresh mint, and nigella seeds makes these fatayer irresistible. I used feta cheese since it is more readily available but if you wish to make the fatayer more authentic, use akkawi cheese.
I have also tried a combination of ricotta and mozzarella cheese, using half of each, which was equally tasty but more subtle and creamy. Experiment with different cheeses and see what you like best. I prefer the tart tanginess of feta.
Tip: Shape the fatayer as soon as the dough finishes resting. To keep the fatayer from puffing up too much and losing their shape, it is important to bake them right away. I made the cheese fatayer into boat-like shapes, which is the way they are traditionally made, but you can use any shape you prefer, including making them into mini pizzas.
- 450g strong white bread flour
- 1 teaspoon salt
- 1 teaspoon nigella seeds
- 1 teaspoon caraway seeds
- 1 teaspoon caster sugar
- 2 x 7g sachets fast action dried yeast
- 300ml warm water
- 2 Tablespoons good olive oil
- 200g crumbled/grated cheese of choice (I used 100g feta, 50g parmesan, 50g boursin)
- ½ bunch of parsley, finely chopped
- ½ bunch of mint, finely chopped
- ½ tsp baking powder
- 3 spring onions, finely sliced
- Freshly grated black pepper
- Freshly grated nutmeg
- 1 large egg
- For the dough: Place salt, caraway, nigella seeds and flour into a large bowl. Add the sugar and yeast but do not let the yeast directly contact the salt.
- Pour in the water and olive oil. Mix together with your fingers.
- Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
- Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
- For the filling and constructing: Place all the ingredients in a bowl and mix well until combined.
- Divide the dough into 6-8 equal pieces.
- Roll out into an oval shape.
- Put 1½ teaspoons of the filling in the middle and spread.
- Lift one edge and press the ends. Do the same with other edge making a boat-like shape.
- Place on a baking tray lined with greaseproof paper and bake in a preheated oven at 200C for 15-20 minutes. Serve warm.