Another Greek recipe from Giota Nikolau at faghta-giagias.blogspot.com, this one a more-or-less direct copy. It is a simple bread recipe with olive oil added, plus sun-dried tomato and feta cheese. Using the tomato and feta did ramp the price up a bit, but cheaper alternatives could be found. The dough had to rise three times, so adding cooking time to this, it is not a quick one to prepare, but the results are very satisfying.

Ingredients:

• 250g plain wholemeal flour.
• 250g plain white flour.
• 1 heaped teaspoon dried yeast.
• 1 flat desert spoon sugar.
• 2 tablespoons olive oil (normal or extra-virgin).
• Pinch of salt.
• 100ml luke warm milk.
• 200ml (teacup) warm water.
• Handful of sun-dried tomatoes, chopped fine.
• 80g feta cheese crumbled into small pieces.

How to make it:

Into a one bowl I put the yeast, half the luke warm water, the sugar and about 3 tablespoons of flour, mixing it to the consistency of porridge. Covered with a dry cloth and left aside of 15 minutes. The purpose of this is to wake the yeast up (‘activating’ the yeast).

I put the rest of the flour and salt into another bowl and mixed it all together, then added the olive oil and yeast ‘porridge’ – I found using a simple metal desert spoon best to mix things together. Kept adding splashes of the warm water until it was a firm dough. (If it gets too sticky, sprinkle in more flour.) Kneaded this for 10 minutes, then left it in an olive-oil-greased bowl (stops it sticking to the sides) in a warm spot for 60 minutes to rise.

Divided into 4 pieces and rolled these into mini-baguette shapes each with a groove into which I dropped the tomato and feta filling, pressing it into the dough. Pinch the tops together and kneaded each roll for a couple of minutes.

After this, set them aside for a further 60 minutes to re-rise, then baked in the oven at 200°C for 30 minutes.

Cost:

Something like 50p a roll. Toasted, buttered, and with a sliced tomato or cheese on top (and not forgetting electricity and washing-up costs), a meal for around 65p.

As a Greek-style bread recipe (i.e. with the olive oil, but no tomato/feta filling), would be 15p a roll.