Preparing the dough

1. Using a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, salt, and lukewarm water. Mix on low speed until the mixture begins to come together and looks slightly crumbly. Slowly drizzle in the olive oil and continue mixing on medium speed for 4–5 minutes, or until the dough is smooth, elastic, and forms a cohesive ball.
2. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Preparing the cheese mixture

1. In a medium bowl, mix the crumbled feta, shredded mozzarella, fresh parsley, dried parsley, and dried mint. Add salt and pepper to taste. Drizzle 1–2 tbsp olive oil and mix until well combined. Set aside.

Shaping the Dough

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Punch down the dough and divide it into 20 equal portions each weighing around 35 gr or 1¼ ounces. Roll each portion into a ball and flatten it into an oval, approximately 4 inches long.

Assembling cheese Fatayer

1. Place a spoonful of the cheese mixture in the center of each oval.
2. Pinch the edges of the dough together on both ends, forming a boat shape, leaving the center open. Press lightly to secure the shape. Brush the edges of the dough with milk.

Baking the fatayer

1. Bake in the preheated oven for 12–15 minutes, or until the dough is golden brown and the cheese is melted, bubbly, and slightly browned.
2. Serve warm or at room temperature as a delightful snack or part of a breakfast spread.