In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm

Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble

In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together

Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it

Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise in a warm place for at least 2 hours or until doubled in size

As the dough proves for the second time prepare your cheese filling by crumbling the cheese, chopping the parsley finely and adding a tiny pinch of black pepper (approx ⅛ tsp)

Turn on the oven on the highest setting (usually 230°C/450F)

Roll the small dough balls into very thin rounds (approx 3 mm) adding a little flour to avoid sticking

To make the closed fatayer, spoon on some cheese filling on half of the circle and close by crimping with a fork.

To make the open fatayer, add ¼ teaspoon of vegetable or regular olive oil to the filling, mix well then spoon a tablespoon of mixture in the middle and pinch the edges, turning the flaps outwards.

Transfer to a non stick tray and brush sparingly with a little milk.

Bake for around 10 minutes until golden, turning half way if necessary to get an even bake