Greek cuisine · Breakfast & Eggs

Sfakianopita

A paper-thin flatbread filled with fresh cheese, baked in a dry pan and drizzled with thyme honey.

Ingredients · for 4 servings

• 250 g flour
• 120 ml lukewarm water
• 2 tbsp olive oil
• 1 tbsp ouzo
• 1/2 tsp salt
• 300 g mizithra (or ricotta as a substitute)
• 4 tbsp thyme honey
• 1 tsp cinnamon

Instructions

1. Knead the flour, salt, olive oil, ouzo, and lukewarm water for 8 min. into a soft, smooth dough, then cover and let it rest for 30 min. – only then will it roll out thin.
2. Stir the mizithra smooth with a fork, drain off any excess whey, and shape the mixture into four equal balls.
3. Quarter the dough, flatten each piece, place a cheese ball in the center, then pull the dough up and over it and seal the seam firmly.
4. Roll out the filled balls with a little flour, working calmly from the center outward, to 18–20 cm in diameter, until the dough is almost translucent and the cheese is evenly spread.
5. Bake in a dry non-stick pan over medium heat for 2–3 min. per side, until brown blisters form and the flatbread releases dry from the pan.
6. Drizzle hot with thyme honey, dust with cinnamon, and serve immediately – sfakianopita loses its charm once cold.