Sfakian Pies: Cretan Cheese-Filled Flatbreads

Method

1. Drain the myzithra: Place the cheese in a large piece of cheesecloth or a thin muslin cloth, tie the corners into a knot, and hang it from a high point (e.g., a shelf) with a bowl underneath to catch the liquid (the 'houmas', which you discard). Let it drain for 12–24 hours, depending on how moist the cheese is. The cheese should feel dry and firm when touched.
2. Once well drained, divide the cheese into pieces weighing 80–85 g each, shape them into balls, and place them on a tray in the refrigerator for about 3 hours to cool and firm up.
3. In the bowl of a stand mixer, combine the flour, a tiny pinch of salt, and the olive oil. Mix briefly. Gradually add the measured water, kneading with the dough hook until you have a very soft, fluffy dough. Add a little extra water if needed to achieve a soft, pliable consistency.
4. Cover the dough with a clean towel and let it rest for 20–30 minutes. This resting time is essential for easy rolling.
5. Cut off a piece of dough about the size of an orange. On a floured surface, roll it out with a floured rolling pin (to prevent sticking and tearing) into a thin sheet, no more than 3–4 mm thick. The shape and size don't matter much—focus on the thickness.
6. Place one chilled cheese ball in the center of the dough sheet. Fold the dough around the cheese, wrapping it tightly so the edges meet like a little pouch. Pinch off any excess dough at the top and press the seam to seal smoothly.
7. On a floured surface, roll the filled pouch into a very thin disc, about 25 cm in diameter (or the size of a fruit plate). Work quickly but carefully so the cheese inside doesn't warm up, spread, and tear the dough.
8. Repeat the process (steps 5–7) until all cheese balls are used. These pies must be cooked immediately, as they soften and stick if left to sit. If you need to store them, keep them in the refrigerator for 1–2 days or freeze them for longer, stacked with parchment or plastic wrap between them and dusted with a little flour.
9. Preheat a nonstick skillet (without any fat) over medium-high heat. The skillet should be just large enough to hold one pie snugly. Once hot, place one pie in the skillet and cook for 4–5 minutes, until the bottom is set, spotted with golden brown, and shows some blisters. Flip with a spatula and cook the other side the same way.
10. Serve the pies hot, plain or drizzled with good honey.