During the summer, I attended a cooking class with Chef Ivelina Ivanova, who welcomed us early in the morning with these fragrant bread rolls. I recently found my notes on the recipe and share them immediately. Ivelina is a very inspiring person and an exceptional master-chef. I will also prepare some other of her recipes.
I prepare these bread rolls for breakfast at home – they are fast and easy. The aroma is typically Mediterranean.
2 and 1/2 cups flour, sifted
300 g Greek yoghurt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
200 g mashed cheese (harder)
50 g grated yellow-cheese
5 pcs. dried tomatoes in olive oil (drained and finely chopped)
10 pcs. green olives (cut)
2 pinches of oregano, thyme or a dry mix of Greek spices
50 g butter (put it in the holes before baking)
From all the products I knead dough (except butter).
I shape round balls (like meatballs). I place them in a tray at a distance from each other, on previously greased baking paper. In the middle of each one I make a small hole-crater with a thumb in which I put a pat of butter.
Bake in preheated oven at 180ᴼC. During baking, consider whether to reduce the temperature.
The bread rolls are baked until reddish (not too long).