Psomí Jemistó (Greek Crisis Bread)

Not for dough beginners: Greek stuffed bread.

serves 4 to 6

for the dough:

  • 375 g whole meal semolina (wheat)
  • 75 g whole meal wheat flour
  • 25 g of fresh yeast (or 1 portion of dried yeast)
  • 300 ml (approx.) luke warm water
  • 10 ml olive oil
  • salt,

for the stuffing:

  • 450 g of red and green sweet peppers
  • 200 g endive, coarsely chopped
  • 150 g onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 100 g Kalamata olives (without stone), finely chopped
  • 150 g Feta cheese
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon oregano
  • salt, pepper, olive oil


  • 1 egg yolk
  • non-stick baking paper

Make dough of the ingredients as listed above, let stand for at least one hour. Pre-heat oven to 220°C (428°F).

Bake sweet peppers in the oven until blistering, remove, put into a plastic bag and let “sweat”. Peel the peppers, remove seeds, cut the flesh into small cubes. Blanch endive for a minute in slightly salted (cooking) water, drain, let cool. Cook onions and garlic with some olive oil in a pan, over low heat, until golden yellow. Chop endive further, take Feta cheese apart into flakes, mix all ingredients for the stuffing in a recipe big enough, add some olive oil, mix well with a spoon.

Knead the dough, take one half and roll it over flour into a disk of a 35 cm diameter (that’s about 1 foot, isn’t it?). Roll the other half into a smaller disk (about 30 cm, see the picture above to get the idea).

Spread the filling on the larger dough disk, leaving a margin about three fingers wide (see picture). Cover this margin with whisked egg yolk (that’s the glue), put on the smaller disk and fold the sticky margin of the larger disk upwards in order to “close” the bread. Line a baking tray with non-stick paper and put the bread UPSIDE DOWN on the tray – that’s the tricky part, really not easy, but with a little luck you’ll make it!

Let stand for another hour or so, then pierce the bread’s surface several times using a skewer.

Bake in the pre-heated oven at 220°C (428°F) for 10 minutes. Lower the heat to 200°C (392°F) and bake for another 25 to 30 minutes.

Serve with a salad and a light red wine (or a white one or a heavy one. When it comes to wine, you know, the only rule in France is: drink whatever you want with whatever you eat).

One comment

  1. Pingback: Greek crisis? Here’s an austerity dish… « French Food Fool

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