Halloumi bread

Sift the flour with the salt into a bowl and mix in the yeast and lemon rind. Make a well in the centre of the flour and salt and add the oil. Rub it with your palms until the oil is absorbed and the mixture is consistent. Add the milk and ½ a cup of water. Kneed the mixture until it is soft and elastic (if needed add a little more water or flour). Cover the dough with a kitchen towel and set it aside in a cool place, until it doubles in size, for approximately 1 hour. Check if it’s ready by pressing down on it with your finger. Your finger must leave an imprint.  Mix all the ingredients of the filling in a bowl. Take half the dough and spread in out into a sheet of about 1/4 centimetre thick (keeping the rest of the dough covered in order for it not to dry). Spread the contents of 1 halloumi cut into cubes and 2 tablespoons of finely cut mint leaves or 2 tablespoons dried mint on top of the sheet. Then wrap the sheet into a roll and cut it into 4 pieces. Place them on non-stick oven paper on an oven dish and repeat the same process with the remaining dough.
Spread each halloumi bread with the beaten egg and sprinkle them with sesame seeds. Cover them with a kitchen towel and let them rise for approximately 45 minutes. In the meantime, preheat the oven to 180°C. Cook them in the oven for 35-45 minutes, until they turn golden brown.


2 halloumi, cut into cubes/dices
4 tbsps very finely chopped mint leaves,
or 4 tbsps dried mint
½kg flour + to spread
on the work bench
1 packet yeast
½ cup lukewarm milk
½ tbsp sugar
½ cup water (approx.)
½ tsp salt
1/4 cup oil
1 tsp lemon rind
2 eggs, beaten with 2 tbsps water
1 cup sesame seeds (approx.)

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