Swirled Halloumi Breads

• • 4 cups (600g) hard flour (Village style)
• • 2 teaspoons (16g) baking powder
• • ½ teaspoon (4g) salt
• • ½ cup (115g) olive oil
• • 1 egg, ½ cup (125ml) lukewarm milk
• • 2/3 cup (170ml) lukewarm water

For the filling

• • 6 cups (600g) grated halloumi (using the coarse side of the grater)
• • 1 package (200g) grated feta (using the coarse side of the grater)
• • ½ cup (15g) freshly chopped mint or 1 ½ tablespoons dried mint
• • 2 eggs

For the topping

• • 1 beaten egg
• • 2 tablespoons sesame seeds
• • 1 tablespoon black cumin seeds (nigella seeds)

For the dough:

1. 1. Place the dough hook on the mixer bowl and add the flour, baking powder, and salt. Mix and pour in the oil. Rub in, meaning beat until coarse crumbs form.
2. 2. Add the egg, milk, and gradually add the water, continuing to beat until you have a fluffy dough.
3. 3. Cover the bowl with plastic wrap and let the dough 'rest' for 20-30 minutes.

For the filling:

1. 1. In a bowl, mix all the ingredients. Divide the dough into 10 pieces of 110g each and shape them into balls. Take one ball of dough and roll it out to dimensions of 14x24 cm. Spread 1/10 of the filling, about 95g, over the entire sheet.
2. 2. Spread it evenly, leaving a 1 cm margin on the edge so the sheet seals well. Roll it up to form a log. Cut it in half and braid it. Shape it into a circle.
3. 3. Place the 'halloumi swirls' (striftogiristes halloumotes) on a baking tray lined with non-stick parchment paper. Brush them all over with egg and sprinkle with a little sesame and black cumin seeds. Bake in a preheated oven at 180°C for about 35 minutes, or until golden brown.