Put in a bowl the lukewarm water, add the yeast and stir to dissolve.
We sift into a bowl the wheat and all purpose flour. Add the salt, olive oil, yeast mixture and knead to combine into a soft dough. We may add accordingly some more water or flour, to reach the desired outcome.
Then we add to the bowl half of the feta cheese, sprinkle with some flour in order to absorb feta’s liquids and knead to combine. We cover the dough with a kitchen towel and allow it to rise for 30 minutes.
We place the dough on a floured working surface and cut it into 6-7 equal pieces. Shape them into balls, cover them with a kitchen towel and allow them to rest for 10 minutes.
Afterwards, we place them on a greased baking pan and gently press each one down to open them up a bit. We sprinkle with the remaining feta and lightly press with our palms to make it stick.
We brush the “tiropsomo” with olive oil, cover them with a kitchen towel and allow them to rise for an additional 10-15 minutes.
Preheat the oven at 350o F.
Bake in the preheated oven for about 25-30 minutes.
We remove the pan from the oven, allow the “tiropsomo” to cool slightly and then serve.