📝 About This Recipe
Originating from the Black Sea region and brought to Greece by Pontic refugees, Peinirli is a decadent, boat-shaped bread that is the crown jewel of Greek street food. Unlike a standard pizza, its thick, pillowy crust cradles a molten river of salty Kasseri cheese and rich butter, creating a crusty exterior with a soft, doughy heart. This recipe delivers a nostalgic taste of Athenian bakeries, featuring a signature golden crust and a customizable filling that is both hearty and soul-warming.
🥗 Ingredients
For the Dough
- 500 grams Bread flour (high-protein flour works best for chewiness)
- 300 ml Warm water (approximately 105°F or 40°C)
- 7 grams Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1.5 teaspoons Sea salt
- 2 tablespoons Extra virgin olive oil (plus extra for greasing the bowl)
For the Filling
- 300 grams Kasseri cheese (grated; can substitute with Provolone or low-moisture Mozzarella)
- 100 grams Graviera or Parmesan (grated for a salty kick)
- 60 grams Unsalted butter (cut into small cubes to place on top before baking)
- 150 grams Bacon or Ham (chopped into small pieces)
- 8 pieces Cherry tomatoes (halved)
For the Finish
- 1 Egg yolk (beaten with a splash of water for the egg wash)
- 4 pieces Eggs (optional; one cracked into the center of each boat 5 mins before finishing)
- 1 tablespoon Fresh oregano (for garnish)
- 2 tablespoons Melted butter (for brushing the crust after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and olive oil into the well. Using a dough hook or your hands, mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
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7
Punch down the risen dough and divide it into 4 equal portions. Roll each portion into an oval shape about 10 inches long and 6 inches wide.
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8
To create the boat shape, fold the long edges inward toward the center, leaving a gap for the filling. Pinch the ends tightly and twist them to form a point, creating a sturdy 'vessel'.
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9
Transfer the dough boats to the prepared baking sheets. Let them rest for another 15 minutes to puff up slightly.
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10
Fill the center of each boat generously with the grated Kasseri and Graviera cheese. Top with chopped bacon and cherry tomato halves.
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11
Brush the exposed dough edges with the egg yolk wash to ensure a deep golden color.
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12
Place 2-3 small cubes of butter on top of the cheese in each boat. Bake in the preheated oven for 15-18 minutes until the crust is golden brown and the cheese is bubbling.
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13
Optional: If you like an egg on top, pull the trays out 5 minutes before they are done, crack an egg into the center of each boat, and return to the oven until the white is set but the yolk is still runny.
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14
Immediately upon removing from the oven, brush the crust with melted butter and sprinkle with fresh oregano.
💡 Chef's Tips
For the most authentic flavor, try to find Greek Kasseri cheese; its melting point and saltiness are unique to this dish. Don't over-knead the dough or it will become too tough; stop as soon as it feels supple and bounces back when poked. Ensure the ends of your 'boats' are pinched very tightly, otherwise, they may unfurl during baking and let the cheese leak out. If you prefer a spicier kick, add some sliced 'Soutzouki' (spicy beef sausage) or red pepper flakes to the filling. Always use a kitchen scale for the flour to ensure the dough consistency is perfect every time.
🍽️ Serving Suggestions
Serve hot alongside a crisp Horiatiki (Greek Village Salad) to cut through the richness of the cheese. Pair with a glass of chilled Assyrtiko white wine or a cold Greek lager. A side of Greek yogurt dip with a little garlic and lemon juice makes a refreshing accompaniment. For a true street food experience, serve wrapped in parchment paper so you can eat it with your hands. Finish the meal with a strong Greek coffee to balance the savory indulgence.