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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.