Grandma's Bulgarian Feta-Stuffed Flatbreads

In a deep bowl or large measuring cup, combine the lukewarm milk or water, yeast, honey, and a little oil.

Stir and let the yeast activate until foamy. My grandmother often used water, but when she had fresh buffalo milk, she used that instead. Both milk and water work well.

Sift the flour into a large mixing bowl and add the salt.

Pour in the activated yeast mixture and add the 2 eggs.

Mix and knead until a soft, smooth dough forms. Add the flour gradually — the exact amount varies depending on the brand, so don't add too much at once.

Cover the dough and let it rise until doubled in size. You can use my warm-oven method: warm the oven very briefly, turn it completely off, then place the covered dough inside. The oven should only be gently warm — be careful not to start baking the dough before it rises.

Once the dough has risen, divide it into several balls. The number of pieces depends on how large you want your flatbreads — they don't need to be equal or perfectly shaped.

Take one dough ball at a time and roll it into a thin sheet.

Traditionally, my Baba brushed the dough with homemade pork lard. If you have good-quality lard, you can use it.

I use a mixture of equal parts melted butter and oil. Brush one side of the rolled dough generously.

Sprinkle plenty of crumbled feta cheese over the surface.

Fold the dough inward from the sides, like an envelope, so the cheese is enclosed inside.

Gently roll the folded dough again into a flatbread. Don't roll it too thin — you want the cheese to stay inside.

Repeat with the remaining dough.

Arrange the flatbreads on a parchment-lined baking sheet.

Bake at 350°F (175°C) until cooked through and lightly golden. They don't need to become very dark — I like them soft, with just a little golden color on top.