These remind me of the weekend, when I patiently have the time to knead, let rise, and roll. I love for my sleepy heads to wake up to the smell of bread, on rare occasions that I wake up before them. The smell is like a hug in the morning, comforting to the grumpiest of non-morning people. So can you imagine the hope it gives you for a fantastic weekend? Halloumi is my choice because its distinctively salty and it melts when hot, yet still holds its perfect shape. So the moons bake, while the cheese stay nuzzled inside, for the ultimate surprise when you cut it open: a very cheesy bread!
2 ¾ cups all-purpose flour
2 tablespoons sugar
½ teaspoon baking powder
1 tablespoon instant yeast
1 teaspoon salt
½ cup yogurt
¼ cup corn oil
½ cup lukewarm water
Olive oil, for greasing bowl
¼ cup milk
1/3 cup toasted sesame seeds
Roughly 1 + 1/3 Halloumi blocks, cut into 16 equal pieces
- Preheat oven to 220 C.
- Mix flour, sugar, baking powder, yeast, and salt. Add yogurt, oil and water. Knead for 5 minutes. Dough should hold together and be smooth.
- Lightly oil a large bowl. Add dough. Brush dough lightly with oil. Cover with a clean towel and rest for 45-1 hour.
- Punch down gently without overworking it. Divide into two even portions.
- Make a ball out of one portion. Knead to make a 10-12 inch circle. Cut into 8 even triangles, using a pizza slicer, just like you would slice a pizza.
- Place halloumi cheese portions onto the wider parts of the triangles. Start rolling from the widest part of the triangle by folding over the dough. Don’t be afraid to stretch the dough, a bit, while rolling.
- Pour milk and sesame seeds into 2 separate bowls.
- Turn over the halloumi moons and dunk into milk, then sesame seeds.
- Arrange on a lightly greased, nonstick baking sheet, at least ½ an inch apart.
- Repeat for all triangles and for the second part of the dough.
- Loosely cover moons with wrap and let rest for 10-30 minutes.
- Bake for 10-12 minutes or until golden brown all around.