Ingredients
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½ teaspoon Mastiha
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Scant 1 teaspoon Salt
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1 tablespoon active dry Yeast
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1½ to 2 cups (360 to 480 ml) warm Water
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3½ to 4½ cups (440 to 565 g) all-purpose Flour
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1 tablespoon extra-virgin Greek Olive Oil
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2 cups (300 g) crumbled Greek Feta Cheese
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1 cup (100 g) coarsely grated Graviera Cheese
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½ teaspoon freshly ground Black Pepper
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1 teaspoon dried Mint
Directions
Mastiha has many uses, both in the kitchen and in the medicine chest, and has been known since antiquity for its therapeutic value, especially as a salve for stomach and mouth ailments. In cooking, it’s surprisingly versatile.
Steps
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1
Done
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In a mortar with a pestle, pound together the mastiha and salt until the mixture is a fine powder. |
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2
Done
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In the bowl of a stand mixer, dissolve the yeast in the warm water and stir until it is diluted. Let stand for 5 minutes to proof. Fit the mixer with the dough hook. Add 3½ cups (440 g) of the flour and the salt-mastiha mixture. Knead on medium speed until a dough mass takes shape. Continue kneading, adding a little more flour if necessary, until the dough is silky smooth and doesn’t stick to the sides of the bowl. |
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3
Done
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Oil a large bowl. Remove the dough from the mixer bowl, form it into a ball, and place it in the greased bowl. Cover with plastic wrap or a kitchen towel and set aside in a warm, draft-free place to rise until almost doubled in bulk, about 40 minutes. |
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4
Done
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Add the cheeses, pepper, and mint to the dough and knead briefly in the bowl to incorporate, then turn the dough out onto a lightly floured surface and knead until the ingredients are worked into the dough. Divide the dough into 3 equal-size balls, cover, and let rest for a few minutes. |
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5
Done
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Preheat the oven to 375ºF (190ºC). Lightly oil two baking sheets. |
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6
Done
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Place a dough ball on one of the prepared baking sheets and, using your hands, flatten it into an uneven circle 8 to 10 inches (20 to 25 cm) in diameter. Repeat with the remaining dough balls. Cover with a cloth and let rise for 30 minutes. Using the tips of your fingers, dimple the surface of the dough, pressing down and spreading it out a bit more. The surface should be similar to that of an Italian focaccia. Bake for about 30 minutes, or until the bread is golden. Remove from the oven and let cool before serving. |
