Cheese Takratha

Recipe by Zemona Atto

Dough:

    •    5 lbs flour in XL bowl

    •    1 1/2 Tbsp salt 

    •    2 1/2 tsp yeast

    •    1 c. Avocado oil (plus a little extra to dip hands)

    •    5 c. warm water

Instructions:

    •    Combine ingredients in a bowl.

    •    Use hands to mix together and spread flour.

    •    Once mixed, punch, turn, punch, turn (dip hands in water or oil).

    •    Cover with saran wrap, set bowl on carpet.

    •    Cover with towel then wrap in blanket.

    •    Let rise for 1 hour.

Filling:

    •    4 lb Spanish cheese, shredded

    •    4 c. shredded mozzarella

    •    3 c. feta, crumbled

    •    2 bunches green onion, chopped

    •    1 c. chopped parsley

Instructions:

    •    Mix all filling ingredients in a bowl.

⸻

Assembly & Baking:

    •    Preheat oven to 450°F.

    •    Prepare egg wash (2 eggs).

    •    Roll ball of dough at a time and keep rest of dough in bowl covered.

    •    Smooth ball, flip, let dough rest before rolling flat.

    •    Roll out to ½-inch thick circles. 

    •    Open up circle using fingers. 

    •    Fill with one heaping spoonful of cheese.

    •    Push cheese down using spoon.

    •    Use fingers to close dough around cheese. Set filled dough pieces aside to rest. 

Poke holes on top with fork and brush on egg wash. 

Makes about 70-80 cheese pies 

Bake at 450°F for 15 minutes.