The trick to keeping these breads very light is to not over-work the dough when mixing in the wet ingredients. Gently lift out small piles of dough and place on the baking tray – no kneading or rolling pin required.
INGREDIENTS
250 grams self-raising flour
1 teaspoon sea salt
1 tablespoon chopped thyme
70 grams butter, cut into small pieces and chilled
½ cup roughly chopped walnuts
150 grams firm feta cheese, crumbled
½ cup buttermilk or plain yoghurt
75 ml tepid water
plain flour for dusting – optional
METHOD
Preheat the oven to 200°C
Combine the flour, salt and thyme in a bowl and rub in the butter with your fingertips to resemble coarse breadcrumbs.
Mix through the walnuts and three quarters of the feta cheese. Reserve the remaining feta.
Combine the yoghurt or buttermilk with the water and use a fork to just bring the dough together. Do not over-work the dough or the breads will be heavy.
Lightly dust your fingers with flour and lift out 6 small piles of dough and place on the baking tray, gently patting on any stray bits of dough. Dot with the remaining feta and dust lightly with plain flour if desired.
Bake for 15 minutes until the breads have risen and the tops are golden. Makes 6.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.