Fatayer with cheese and mint

Dough

• 250 g whole milk
• 80 g olive oil
• 15 g fresh yeast
  of 1 ½ tsp dried instant yeast (6 g)
• 350 g bread flour
• 15 g sugar
• 1 tsp salt

Filling

• 10 g fresh mint, only leaves
• 50 g pecorino romano
• 75 g cream cheese
• 1 ½ tsp nigella seeds

To make the fatayer

• bread flour, for dusting