2 cups flour
1 teaspoon salt
200 g of yoghurt
4 tablespoons of olive oil or grapeseed oil
½ teaspoon yeast powder
100 ml of milk
2 tablespoons sugar
50 g cheese such as Cantal, Gruyère, Emmental, other
100 g feta cheese
Dissolve the yeast with the warm milk, adding the sugar and a little flour. When the yeast rises to the point of overflowing the cup, pour it in the well of the sifted flour and salt. Also put the egg, olive oil and a little warm water. Knead the mixture into a soft, sticky dough. Let rise in the bowl, covered with transparent film. Count about an hour.
Divide the pastry into equal balls, each of the size of a flat peach. Shape buns, sliding a cube of feta cheese in each.
To make the daisy-like shape, press a round cookie cutter in the middle of each bun. Then, with a sharp knife, cut the bread rolls several times from the pre-cut circle towards the edge, forming a flower.
Brush the daisy bread rolls with olive oil and sprinkle with dried oregano. Cut the Cantal cheese into thick slices (3 mm) and then into rounds (with the same cookie cutter). Place the cheese rounds in the center of each bread, pressing slightly.
Bake the daisy buns at 200°C for about 25-30 minutes or until well browned.