Flatbread filled with Feta and Mint

From Georgie Porgie Cookbook
Serves 4

300ml warm mater
1 x 7g sachet dried yeast
pinck salt
1 tsp caster sugar
3 cups strong 00 flour
1/2 cup (80ml) olive oil
lemon wedges and mint leave. to serve

Feta and Mint Filling
200g feta, crumbled
1 tbs chopped mint
s&p

Combine water, yeast, salt and sugar. Stir with fork and leave for 5 min till bubbles form.

Sift flour and add yeast and 2 tbs olive oil and kneed.
Divide into 4 balls and put in cleam bowl with tea towel ontop for 20 min till doubled in size.

Sprinkle flour on bench and roll dough with rolling pin to right shape.

Sprinkle 1/4 of feta filling into centre of dough.  Fold the bottom edge of double to centre to cover filling.  Fold the top edge of the dough in.  Press to seal

Cook somehow...cannot read this bit of recipe