Halloumi-stuffed Olive Oil Flatbread Recipe

[Photograph: Max Falkowitz]
Read more: Spice Hunting: Caraway
- Yield:makes 4 3- by 4-inch flatbreads
- Active time: 40 minutes
- Total time:40 minutes
Ingredients
- 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
Directions
-
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.
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.
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.
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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