oberonsghostToday, I was horrified to learn that some #feta cheesemakers use palm oil in their milk mix.
BewilderedKat 
Sometimes I end up working extra late and just want some quick supper. This is one of my reliable quick recipes. Honey roasted Feta with some sort of bread thing. Yes, literally a block of cheese for supper #GirlDinner
I tend to stay gluten free due to a partner that has an allergy. She requested that I make the bread part softer if possible. Actual dialogue afterwards:
> "So soft!"
> "I'm pretty good at making things go soft sometimes"
> "A being of many talents" (muffled by the bread and giggles)
How does one make prepackaged bread soft?
- Get it wet
- Heat it up
- Add some oil/fat/slippery stuff
- Flip it
- Heat it
- Spread out the oils and add more if needed
- Flip it again
- Spread the fluids some more
- Heat it
- Eat it, appreciating the softness of the flesh, savoring the texture on your lips and flavor on your tongue.
For folks that want some extra clarity:
Moisture helps introduce softness. But not too much. I basically patted it down with water. Heating it a bit allows the water to absorb a bit faster and just sort of kick starts the whole thing. If using a fat like butter or ghee, they're easier to apply on a warmed up bread than a cool and clammy one.
If using dough it's a bit different, but you'd still be adding moisture and fats. Fats to help control how much structure is formed (it lowers gluten production if using a gluteny dough) and a moisture ratio to help determine flakiness.
It gets quite a bit more complicated than that, but it's one of the first things I learned as a child when fascinated by my aunties and grandma turning basically powder into a dough ball that we could then eat after running through fire. Earth, water, air and fire are all used at different stages in the ritual of bread making.
Recipe for the Feta dish is posted here: https://lgbtqia.space/@h3mmy/115641325723237981
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