Ingredients 125 ml of plain yogurt
50 g of feta cheese
250 g of all-purpose flour
100 ml of warm water
1 sachet of dry yeast (7 grams)
2-3 tablespoons of fresh dill, chopped
1/4 of a teaspoon of salt
Milk to brush the biscuits
Seeds of choice to sprinkle on top
In a big bowl add the warm water (it should be warm to touch, not so warm that you burn the yeast), the yeast and sugar. Leave the bowl aside for 10 minutes, until it’s foamy. If it doesn’t foam up, maybe the yeast it’s too old or the water was too hot.
After 10 minutes, add the feta cheese crumbled, the yogurt and the salt. Mash them together with a potato masher.
Lastly, pour the flour into the bowl, as well as the dill, and mix again until just combined.
Knead the dough in the bowl for a few minutes until it no longer sticks to the bowl, and let the dough rest for 1-2 hours until it doubles in size.
After 2 hours, take the dough out from the bowl and knead it again on a clean surface to take the air bubbles out.
Sprinkle flour as needed on the working surface and roll the dough with a rolling pin until it’s approx 1.5 cm thick. It will rise again in the oven.
If you have cookie shapes, use those to cut whatever shapes you like, and if not, use only one, or even a glass. This is optional, it’s just for fun.
Place the biscuits on a parchment paper or a silicon mat. Brush just a bit of milk on each biscuit and sprinkle whatever seeds you have in the pantr - I used sesame, chia seeds, flax seeds and salt flakes.
Bake the biscuits in the preheated oven at 180 C for about 25 minutes, or until they’re golden and crispy. They’re delicious hot, straight from the oven, but they’re also really good cold, or the next day.
Keep them in an airtight container for up to a week.