A great addition to your Saturday morning breakfast table, Cheese Fatayer will certainly steal the show. Each bite is as aromatic as it is delectable!
Few tips:
- Lightly grease your work surface with olive oil and knead your dough. Using oil instead of flour will help keep the texture of your dough consistent. Adding a light amount of oil to your hands will help as well.
- Crust: Be conscious not to add too much mozzarella, or else it will rip your crust and take the light away from the main cheese filling.
- When rolling out your dough, add a little flour to your work surface to prevent sticking. Again, don’t be heavy-handed. Using too much flour to roll out your dough will make it difficult for you to pinch your crust closed later on.
- Line your baking sheet with parchment paper! Prevents any cheese from burning directly on your baking sheet, and makes for a much easier clean-up.
- Serve fresh! They of-course will taste just as phenomenal the next day, but nothing compares to freshly baked cheese pies.
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