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1
In a mixing bowl, whisk together the yeast and warm water.
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2
Let stand and bloom for about 20 minutes.
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3
Mix on low speed, the flour, cold water, olive oil, and salt.
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4
Beat in slowly at first and then increase the speed of the mixer as the flour in incorporated.
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5
Turn the speed down and mix until the dough becomes soft and begins to pull away from the sides of the bowl.
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6
Pour it out on a floured board.
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7
Knead the dough adding flour to dust as needed.
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8
Shape the dough into a large ball and cover with a towel to let stand until it doubles in size, about 1 hour.
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9
Heat a saute pan with 2 tablespoons of olive oil and add the leeks.
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10
Turn the heat to medium high and sweat the leeks until soft and translucent.
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11
Set aside and let cool.
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12
When ready, cut the dough into 6 ounce pieces.
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13
Roll it out to about 1/2-inch thick circle a little smaller than the skillet.
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14
Heat a large skillet with the remaining 2 tablespoons of olive oil.
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15
Place the rolled dough into the skillet and flip it to brown on both sides.
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16
Once browned, sprinkle the top with feta cheese, leeks, 1 teaspoon salt, and pepper.
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17
Bake in a preheat 350 degree F. oven just long enough for the cheese to melt.
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18
Pull from the oven and cut into 6 pieces.
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19
Serve warm.
