Flatbreads with Haloumi and Mint

I’ve had a ball of dough I’ve been keeping in the fridge and feeding once every six days or so, tearing off a lump for pizza and keeping the rest going with OO flour, plain flour, Very Strong White Flour, water and salt.  These days, I do it all by eye – it seems quite happy and the pizzas all have good flavour.

There is a Cypriot recipe I remembered for flatbreads with Haloumi and fresh mint, that seemed ideal for lunch.  So, I tore off a lump of the dough, added yoghurt, olive oil, 00 flour and salt and gave it a good knead.  A couple of hours later, I divided the dough into balls of about 120g and flattened them by hand.

I grated the Haloumi, drying it off with a paper towel, and lumped it at one end of each flatbread, then adding torn, fresh mint leaves.  The flatbreads were folded over, sealed around the edges and put in a lightly-buttered frying pan.

The traditional way of serving, I think I read, is to cut them into strips.  They are really tasty!

Grated Haloumi cheese and fresh mint leaves make a sharp and refreshing filling for these Cypriot-style flatbreads

Grated Haloumi cheese and fresh mint leaves make a sharp and refreshing filling for these Cypriot-style flatbreads

And then I thought: how different would they be if they were baked?  So I did another batch the next day and they were better: there was a slightly crispy crust, like a pitta, and the cheese and mint flavours came through better than when the bread was fried.  I think the oven is the way I will do these again.

The baked version - better crust and more cheese and mint flavours!

The baked version – better crust and more cheese and mint flavours!

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