Strictly speaking, old-fashioned proja can be as spare as cornmeal, water and salt; the richer cheese-filled version is often called projara. “Proja sa sirom” is the useful search name for this beloved modern form: moist inside, bronzed outside and generously freckled with salty white cheese.
Technique notes
Why this approach works
- Sparkling water lightens a cornmeal batter that can otherwise bake up dense.
- Yogurt supplies tenderness and a pleasant tang.
- Folding in the feta last preserves distinct creamy pockets.
