Wasfetna

Open cheese fatayer

Open dough boats filled with cheese and parsley, baked in the oven — a shape befitting hospitality.

Open cheese fatayer
Cooking time
1 hr 52 min
Hands-on time
45 min
Free time
45 min
Difficulty
Easy
Cuisine
Levantine
Calories
490
Contains
Gluten, Dairy, Eggs

When you want to decorate a serving platter, open the pie: boats that reveal their toasted cheese instead of hiding it. The same homemade dough, but with the look of a fancy pastry oven.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

6people

Amounts follow the number of people

For the dough

For the filling

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Pastry brush — The edges are egg-washed so they color.
  • Baking tray — At 200°, with the boats left open.

Method

  1. Dissolve the yeast and sugar in warm water and leave it until it foams.

    10 minYou can walk away
    You’ll know it’s ready when

    A clear layer of foam on the surface — if it doesn't foam, the yeast is dead.

    Tip: The water is warm, not hot: high heat kills the yeast.

  2. Knead the flour and salt with the oil and yeast mixture until the dough is smooth.

    12 min
    You’ll know it’s ready when

    It does not stick to the hand.

  3. Cover and let it rise.

    45 minYou can walk away
    You’ll know it’s ready when

    It has doubled in size.

  4. Drain the cheese and mix it with the parsley.

    8 min
    You’ll know it’s ready when

    Drained, with no water collecting at the bottom.

  5. Divide the dough into balls and let them rest briefly.

    10 min
    You’ll know it’s ready when

    Rested and easy to roll out.

  6. Flatten each ball into a disc, spread the cheese on top, and leave a small rim.

    15 min
    You’ll know it’s ready when

    An even layer of cheese and a clean edge.

  7. Bake it at 220° on the bottom shelf.

    12 minYou can walk away
    You’ll know it’s ready when

    The base is firm and the cheese has melted with golden spots.

    Tip: A hot oven and a short time so that the dough does not dry out.

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