Bukë me kos e djathë (kos and cheese bread)

Instructions

1. In a mixing bowl, combine the flour, yeast, salt and oil, then gradually pour in the lukewarm water while kneading until you have a soft, non-sticky dough.
2. Cover and let rise for 1 hour in a warm place, until doubled in size.
3. Meanwhile, mash the feta with a fork and mix it with the kos and pepper to make a creamy filling.
4. Preheat the oven to 200 °C. Divide the dough into 4 balls, then flatten each into a disc about 20 cm wide.
5. Place a generous spoonful of filling in the centre of each disc, fold the edges towards the middle and pinch well to seal.
6. Turn the breads over, gently flatten them and place on a tray lined with baking paper.
7. Brush with the egg beaten with milk and sprinkle with nigella seeds if you have them.
8. Bake for 25 to 30 minutes, until the crust is golden. Let cool for a few minutes before serving.