Mai of Almond & Fig is a recipe developer, food stylist & food photographer working with a variety of different cuisines, especially Middle Eastern. Her talent and passion shows through her work and the beauty in her dishes and the way she photographs them!
Let the yeast bloom in a cup of warm water and a tsp of honey or sugar.
Using an electric mixer with the dough hook attachment add the flour, and salt.
Drizzle in the warm milk and the yeast mixture and mix the dough on medium speed until it pulls away from the sides of the bowl. About 3 minutes.
If the dough is too wet add in 1 tbls of flour at a time. Raise the speed to high and mix for 2 more minutes. The dough should be elastic, shiny and comes together in a ball. (You could also knead the dough by hand as well.)
Add oregano and gently mix to combine.
Coat the bowl with a little olive oil, cover with a damp cloth and let the dough rise in a warm place until it doubles in size it should take 45-60 min.
Once your dough doubles, punch it and divide it into small balls to your liking. Golf ball size is good.
Flatten the dough balls slightly in the palm of your hand add a cube of white cheese and wrap dough around it.
Line your cookies on a nonstick baking tray, no need to grease the tray.
Add sesame seeds & nigella seeds and a sprinkle of flaky salt such as Maldon on top and bake at 350F for about 20-25 minutes