Steps
- Mix 7g of active dry yeast with 120ml of warm milk. Leave for 5 minutes, until foamy. Beat 2 eggs and reserve half for brushing.
- Mix 425g of all-purpose flour and 1 teaspoon of salt. Add 85g of plain whole-milk yogurt, 120ml of mild olive oil, the remaining beaten egg, and the yeast mixture.
- Knead for a few minutes, until the dough comes together. Cover and leave warm for 45-60 minutes, until doubled. Mix 150g of crumbled feta with 15g of finely chopped parsley.
- Preheat the oven to 350°F / 180°C and grease a baking sheet. Punch down the dough and divide into 11 balls. Flatten each into a 4in / 10cm circle.
- Divide the filling over one half of each circle, leaving a clear edge. Fold into half-moons and press the edges firmly closed. Place on the sheet.
- Brush with the reserved egg and sprinkle with sesame and nigella seeds. Bake on the middle rack for 25-30 minutes, until golden.