Halloumi-stuffed Olive Oil Flatbread
About This Recipe
|Yield:||makes 4 3- by 4-inch flatbreads|
|Active time:||40 minutes|
|Total time:||40 minutes|
|This recipe appears in:||Spice Hunting: Caraway|
- 2 cups (about 10-ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup fresh dill fronds, minced
- 1/2 teaspoon caraway seeds, toasted
- 1/3 cup extra virgin olive oil
- 1/2 cup dry white wine
- 5 ounces halloumi cheese, sliced 1/8-inch thick
Adjust oven rack to center position and preheat oven to 450°F. In a large bowl, whisk together flour, baking powder, salt, dill, and caraway. Stir olive oil into flour with a wooden spoon. When a rough paste forms, stir in wine until dough comes together.
Place a sheet of parchment paper on work surface or lightly oil a rimmed baking sheet. Turn dough out onto parchment or oiled surface and divide into four equal portions. Gently stretch and pat one portion out using fingertips to a rectangle roughly 4- by 7-inches. Place two slices of halloumi on one side of rectangles and fold over into a 4- by 3 1/2-inch rectangle. Press sides together firmly to close. Repeat with remaining dough and halloumi.
Space out evenly on baking sheet and bake until very firm and golden brown, about 25 minutes. Using a spatula, flip flatbreads every 10 minutes to prevent them from burning.
Let flatbreads cool for 5 minutes, then use a chef's knife to cut each into 4 or 6 triangular pieces. Serve warm or at room temperature.