[Photograph: Sydney Oland]
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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Special equipment: 18- by 13-inch rimmed baking sheet
serves Serves 4, active time 15 minutes, total time 35 minutes
- 3 teaspoons vodka
- 2 tablespoons plus 1/4 cup olive oil, divided
- 1 cup water
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- Kosher salt
- 12 ounces crumbled feta
- 4 scallions, thinly sliced
- 1 tablespoon butter
Adjust oven rack to middle position and preheat to 500°. In a large bowl, mix together vodka, 2 tablespoons olive oil, water, and egg and whisk until everything is evenly incorporated. In a separate bowl, mix together flour, baking powder, and 1 teaspoon salt. Gently whisk wet ingredients into dry ingredients until a batter forms, making sure to whisk out all the lumps.
Pour remaining 1/4 cup olive oil onto rimmed baking sheet and spread over surface with fingertips or a paper towel. Pour batter onto sheet pan, sprinkle with feta and scallions, and dot with butter. Bake until feta is beginning to brown and crust is crisp and golden, about 25 minutes. Let sit for 5 minutes before slicing.