For the Fatayer dough
- 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
- Preheat the oven to 230° C (450° F - gas 8), [fan oven 210° C & reduce cooking time by 10 mins per hour]
- 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.
- 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 for 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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