To prepare the peinirli, we’ll begin by crafting the dough. In a bowl, combine the yeast, lukewarm water, olive oil, and sugar, allowing the yeast to activate. In the mixer’s bowl, blend the flour with salt and the yeast mixture, kneading until a soft dough forms. Cover it with a towel and let it rest for 1 hour or until it doubles in size. Transfer the dough to a floured surface and divide it into 6 equal balls. If the dough is too sticky, flour your hands for easier handling. Allow the dough balls to rest again.

To achieve the characteristic shape, press the center of each dough ball, forming a hollow. Pinch the edges with two fingers to create six boat-shaped pieces. Place them on a baking sheet and refrigerate for 1 hour.

In a bowl, mix the DOIRANI cheeses with fresh oregano and plenty of freshly ground pepper.

Divide the cheese mixture among the 6 boats and top each one with pastrami slices. Sprinkle additional grated cheese and oregano over each. Our peinirlis are now ready to be placed in the oven, preheated to 220°C. Bake for approximately 25 minutes until the cheeses have melted and the edges are evenly browned