Cypriot Flaounes

Yeast dough 

1 ½ lbs (750gr) strong plain flour

1 sachet easy bake yeast

1 teaspoon salt

2 teaspoons sugar

2 tablespoons olive or vegetable oil

water to mix

Cheese filling

12oz flaouna cheese or 8oz (250gr) cheddar cheese
4oz (100gr) halloumi
1 tablespoon flour
1 teaspoon baking powder
1 tablespoon crushed dried Mint
4 eggs lightly beaten 

1/2 tsp of mastic crushed in to powder

1/2 tsp of mahlepi powder

To finish

1 egg beaten
sesame seeds

Preparation

For the dough, sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make it firm. Knead for at least 5 minutes until it has a smooth and elastic feel. Put the dough into a plastic bag and leave in a warm place for an hour to rise. 

For the filling, coarsely grate the cheeses, add the flour and baking powder mahlepi and mastic then gradually stir in the beaten egg and seasonings until you have a stiffish paste (if the mixture becomes runny don’t use all the beaten egg). 

Divide the dough into egg sized pieces and roll these into 4'' (10cm) discs. 

Place a generous tablespoon of filling into the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should still be able to see the filling in the middle. 

Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over them.

Bake in a hot oven gas 8, 450'f, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden. 

Serve hot or cold.