Greek Peinirli Recipes

EASY SMALL GREEK PIZZA (PEINIRLI OR PENIRLI)

Steps:

• To prepare this delicious easy small Greek pizza (Peinirli) start by making the homemade dough. Warm up milk to 30C or 86F. In a mixer bowl add lukewarm milk, yeast, half of the flour, salt and sugar. Let the mixture sit for 5 minutes, allowing the yeast to become activated. Beat with a dough hook for 5 minutes or knead by hand . Carry on by adding the rest of the flour, sunflower oil and butter. Beat the dough for a further 10 minutes until a soft dough is formed.
• Oil the surface of the dough ( 1 tablespoon oil) and let it proof for 30 minutes (1st proof). Once the dough has doubled in size, knead it by hand for a few minutes and divide into equally shaped portions. Let the dough portions proof for a second time, around 20 minutes.
• Meanwhile, preheat the oven to 190C or 374F.
• Once the peynirli dough has proved for the second time, flour your work surface and roll them into an oval shape. Add cheese evenly on the dough and start rolling the sides. Pinch the edges with a little bit of water to form the famous 'boat' or 'Gondola' shapes.
• It is time to add your toppings. Add sliced mushrooms, little bit of butter(1 small cube) and bake for 30 minutes at 190C or 374F.
• When adding thin slices of ham or proscuitto in this easy small Greek pizza (peinirli) recipe, make sure to add them at around 20 minutes. Thinly sliced ham will burn in the oven for 30 minutes.
• For a softer crust, spread a little butter once penirli is out of the oven.
• Kali Orexi! Enjoy!

GREEK PEINIRLI

Steps:

• Warm the milk to make it slightly tepid and put in a mixing bowl, now add the honey and dissolve it, then add the yeast and dissolve it.
• Mix the 2 types of flour together and then add 200g of this mixture to the milk and mix well.
• Cover the bowl with cling film and leave in a warm place for 30 minutes, to activate the yeast and rise.
• Put the remaining flour in a large bowl and add the salt and melted butter.
• Beat the egg in a little tepid water and add to the mixture.
• Add the flour and yeast mixture to this mixture and knead well, adding some tepid water to make a non-sticky pliable dough.
• Cover the bowl with cling film and leave in a warm place for approximately 1 hour until it has doubled in size.
• Divide the dough into 8 equal balls and roll each ball out flat and give them an oval shape.
• Spread the grated cheese lengthwise in the centre of each one. You can sprinkle a few leaves of oregano on top if you wish.
• If you are using ham and bacon, put the slice of ham at the bottom, the cheese on top of it and the slice of bacon on top of that.
• Looking at the dough with the oval-shape horizontal in front of you, take the top left and bottom right corners and fold them in a little bit toward the centre.
• Then take the top right and bottom left corners and do the same.
• Pinch the two ends of the oval together so that you get the boat-like shape.
• Cut the 150g butter into 8 equal pieces and place in the centre of each.
• Sprinkle a shallow oven dish with some flour, place the 8 peinirli on it and leave in a warm place for 30 minutes.
• Then put them in a pre heated oven at 250 degrees Celsius for 20-30 minutes, until they are golden brown.
• Serve warm.