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List of ingredients for Fatayer

* 220 g Strong white bread flour
* ½ teaspoon Dried active yeast
* ½ teaspoon Sugar
* ½ teaspoon fine Sea salt
* 100 ml (100g) tepid water
* 2 tablespoons Olive oil
'''For the Fatayer filling'''

* 800g Orange fleshed sweet Winter squash such as Hubbard, Festival, Butternut. Peeled and de-seeded and cut into 5 cm (2") chunks
* 1 tablespoon Olive oil
* 1 Clove of Garlic, peeled and crushed
* 100g Feta cheese, crumbled with 1 tablespoon freshly chopped Marjoram or Oregano
* 1 tablespoon Toasted pinenuts
* ¼ teaspoon Ground cumin
* Sea salt and Freshly ground black pepper

'''Making the fatayer Dough with a Breadmaker'''
* Add all of the Dough ingredients to your Breadmaker
* Set to ''Dough'' or ''Pizza'' setting
* Wait for an hour , remove the perfect Dough. If the dough s to wet add a little more Flour and repeat the cycle, more water if too dry.
'''Making the fatayer Dough by Hand'''
* Sift the Flour into a bowl
* Warm the water to body temperature.
* Take a few tablespoons of the warm water, add the Sugar and Yeast and leave in a warm place for 15 minutes.
* Stir the Salt and Oil into the remaining water.
* Add the Yeast mixture to the Flour and little by little, add the remaining water, massaging the lumps out by Hand.
* Once you have added all of the water and you have a manageable lump, transfer to a Floured surface and Knead by Hand for about 10 minutes or until soft and elastic but not tacky. Add more Flour or water to get to the correct consistency.
* Cover with a damp Tea-towel and leave in a warm place of about an hour.
'''Preparing the Butternut squash filling'''
* Toss the cubed sqush in a bowl with the Garlic, Olive oil and a grind of Black pepper
* Roast on a Baking tray for about 20 minutes or until you can squish the Squash with your finger.
* Allow to cool a little and then Mash to a purée. Season to taste.
'''Making the fatayers'''
* Divide the Dough into 4 balls. Roll each ball into an 18cm (7") disc.
* Divide the remaining ingredients into four and place in the centre of each disc, Squash first, Cheese last.
* Brush the edges of the discs with a little water so they stick better and then shape to a small pyramid and squeeze the joins together to seal.
* Trim and discard any excess Dough.
* Bake for 15 minutes until lightly coloured, but not crisp.


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