Once the dough has risen, wet your hand and then knead the bread inside the bowl. Fold it over, turning the bowl as you do so, wetting your hand again if it begins to stick. Once you’ve knocked the air out of the dough, and it is soft and smooth, cover the bowl and leave for 45 minutes.
While the dough proves, prepare the feta. Place the blocks on a sheet of foil and drizzle with the oil. Sprinkle the spice mix generously over the top and add the lemon zest and salt.
Seal with the foil to make feta parcels and place on a baking tray .
Preheat your oven to 220°C fan/240°C and line a baking tray with baking parchment.
Tip the risen dough out and cut into eight even pieces. Flour your work surface and roll each piece out into as round a shape as possible, about 5mm thick.
Transfer to the lined tray, then place the bread and the feta trays in the oven. Bake the breads for 7–9 minutes, until golden and puffed. Wrap in a tea towel to keep warm while you give the feta another 15 minutes.
Serve the feta from the oven to the table, sprinkled with a little coriander with the warm breads and pickles.
Adapted from ‘Spice Kitchen’ (Hardie Grant)
