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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!