Feta Pita Breads with colorful Cucumber Salad

Ingredients (four servings):

For the pita bread

  • 12.35 oz (350g) wheat flour
  • ½ tsp. salt
  • ½ tsp. sugar
  • 0.71 oz (20g) fresh yeast
  • 0.73 cups (175ml) lukewarm milk
  • 1 egg
  • 14.11 oz (400g) Bergland Feta Chunk Original or Reduced Fat
  • 3 tbs. herbs (parsley, dill, thyme)
  • 12 thin slices of streaky bacon
  • 1 tsp. mild paprika powder
  • 1 egg yolk, scrambled with 1 tbs. water

For the colorful cucumber salad

  • 14.11 oz (400g) cucumber
  • 5.29 oz (150g) cherry tomatoes
  • 4.23 oz (120g) green pepper
  • 1.76 oz (50g) Kalamata olives
  • 1.76 oz (50g) spring onion
  • 2 tbs. white wine vinegar
  • 3 tbs. olive oil
  • 1 tbs. finely cut oregano
  • Salt
  • Pepper

Preparation:

  • For the pita bread, sieve the flour into a bowl and mix it with salt and sugar.
  • Dissolve the yeast in milk and crack the egg.
  • Add both to the flour and knead all ingredients into a smooth dough.
  • Then leave the dough covered to rise for approx. 30 minutes until the volume has doubled.
  • For the salad, wash the cucumber and cut it into 1 cm small pieces.
  • Then remove the stalks from the cherry tomatoes and quarter them.
  • Also quarter the green pepper and remove stem base, seeds and cut the pulp into thin slices.
  • Give everything together with the olives and the spring onion in a bowl.
  • Prepare a dressing using vinegar, salt, pepper, oil and oregano and sprinkle over the salad, mix and allow to blend, then season again.
  • For the topping, crumble the feta cheese into small pieces and mix with herbs.
  • Knead the dough once again and form it to 12 pieces, with each piece weighing approx. 1.76 oz (50g).
  • Roll out the dough on a lightly floured surface and separate it into 12 cm long, 5 mm thick ovals.
  • Then add a slice of bacon on each oval.
  • Place the cheese mixture in the middle and sprinkle with paprika powder.
  • Fold the long sides of the dough over the filling to the middle so that the filling remains visible as a long stripe.
  • Now fix the endings with a toothpick.
  • Place the pita breads on a greased baking tray and let it rise for 20 minutes.
  • Brush on the whisked egg and bake at 200° Celsius for 20-25 minutes in the preheated oven.
  • Finally, take the pita breads out of the oven and remove the toothpicks.
  • Serve with the salad and garnish with dill.