A Dough Ball Medley


These little, filled dough balls are my ‘go-to’ bake when I want (or need) to come up with a freshly baked, savoury snack. So they don’t look ‘fancy’ but there are hugely versatile and can be adapted to suit whatever toppings you may have in the fridge, or cupboard.

[Read more…]

Flatbreads with Feta Cheese and Olives

fetaflatbread-1These flatbreads are a ‘Friend Request’ of sorts…

Life seems to be so busy these days that catching up with life long friends, that do not necessarily live close by, is a real treat. When we do, we chat about our day-to-day, work, raising kids, long lost acquaintance ‘spots’ and since I have started writing this blog, FOOD!

I could chat all day about my baking passion and food so it is really interesting to hear about other people’s ideas, flavour preferences and their own baking challenges – what they would, or wouldn’t attempt to bake.

So I am offering up a ‘bread’ again and have adapted one of Paul Hollywood’s flatbread recipes. Indeed, I cannot recommend his recipes highly enough. They always work. I think these flatbreads are less of a daunting challenge if you are new to bread making.

I have chosen to use feta cheese and olives just because we like that flavour combination in our house. I see no reason why you couldn’t use a pesto or tapenade, with a goats cheese, or maybe a gorgonzola and finely chopped walnut?


These flatbreads are great served as an accompaniment with drinks, as part of a tapas style lunch, with a salad or an after school snack.

Best served warm, it is a little labour intensive cooking when you have guests waiting. I would suggest cooking the whole batch in the pan and keeping them warm in an oven, or warming draw, or if cooked well ahead of time, reheat them from cold in a moderate oven for about 5 minutes until warmed through. They should still be puffy, crispy and completely delicious.


Flatbreads with Feta Cheese and Olives

Makes 12 flatbreads


  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 10g fast action yeast
  • 30g unsalted butter, room temperature
  • 310ml water
  • 180g feta cheese
  • 160g olives, pitted, chopped (approximately 1 jar, drained)
  • Olive oil for cooking


  1. Put the flour in the bowl of a freestanding mixer. Add the salt to one side of the bowl and the fast action yeast to the other.
  2. Add the butter and three quarters of the water. Using the dough hook on the mixer, mix slowly incorporating all the ingredients. Slowly add the remaining water, a little at a time as need be, until the dough comes together.
  3. Tip the dough onto a lightly floured work surface and knead for 10 minutes. Put the dough into a lightly oiled bowl and cover with a tea towel. Allow to prove for 2-3 hours. The dough should have at least doubled in size.
  4. Once proved, tip the dough onto a lightly floured surface and knead briefly. Divide the dough into twelve equal portions. Take the first portion of dough, stretch it and fill with crumbled feta and chopped olives. Wrap the dough around the filling and form a ball. With a rolling pin, roll the dough into a pancake-like flatbread.
  5. Heat the olive oil in the pan and cook the flatbread for 3 minutes on each side. Leave to cool slightly on a wire cooling rack. Repeat the filling, rolling and cooking process for the remaining flatbreads.
  6. Best served warm. Alternatively, once cooked, the flatbreads can be heated up in the oven for a few minutes, prior to serving.

Source:  Adapted from Paul Hollywood’s ‘How to Bake’