A work colleague had a lot of cheese and eggs that she was bringing in to share around; I think that someone she knew in the food business had received stuff she hadn't ordered and was unable to return. There were some little tubs of buffalo burrata, so I thought that I would make Cypriot cheese breads for lunch today - Flaounes. I've had this recipe, which originally came from a BBC Good Food magazine, for about 25 years, and there are more authentic recipes available now - I had to look online because I wasn't sure I could find this one, scrawled on an index card. Halloumi is definitely easier to come by now, whatever about the esoteric Cyprus seasoning that should be used rather than mint, but I stuck with what I'm used to, after finding a scrawled index card tucked away on top of the microwave.
Flaounes are traditionally made at Easter.
Flaounes are traditionally made at Easter.
12 oz strong flour, ½ tsp salt
1tsp yeast, 1 tsp sugar, (that is active dried yeast, use less for instant, more for fresh)
enough water to mix
1 tblsp olive oil.
Make dough and allow to rise
Filling: 4 oz coarsely grated cheddar
and 2 mozzarella,
mixed with two beaten eggs,
½ tblsp each mint and flour,
½ tsp baking powder.
Makes 7 or 8.
Divide the dough and roll into 4” circles. Spoon filling into the centre. Pull up four “corners” or the three points of a triangle and pinch together, covering most of the filling.
Allow to rise.
Brush with beaten egg, sprinkle with sesame seeds and bake for 12-15 minutes in a hot oven (220°C).
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