Halloumi-stuffed Olive Oil Flatbread

[Photograph: Max Falkowitz]

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

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