Halloumi bread rolls with yoghurt
Sharing the recipe for these halloumi bread rolls with yoghurt to kickstart the #FEBulousCypriotFood campaign with the first week’s theme being “All things halloumi”. I started the campaign three years ago to raise awareness of the Cypriot cuisine across the world and help continue our traditions. Read more about it on my blog page. I am absolutely thrilled to have met even more Cypriot foodies that have already started contributing to the hashtag. Make sure you follow it on Instagram for some more traditional and creative dishes.
Olympus cheese
To help celebrate this month, I am very privileged to have been asked by Olympus Cheese to be their “Cheese lover of the month”. It’s an opportunity I was really excited to take on, for which I get to create new recipes with their range of products.
Olympus cheese is a family-owned business since the 1970s and it is based in Queensland, Australia. Their available products include: halloumi, feta in brine, marinated feta, buffalo feta, Greek style yoghurt, natural yoghurt, labneh, fresh ricotta and baked ricotta!
Their halloumi is perfectly salted with a good amount of dry mint scattered in between the layers. The yoghurt’s texture and tanginess reminds me of the one we used to have in Cyprus! There are a number of stockists across Australia, so depending on where you are located you may contact the team for more information.
The bread dough
The dough uses the popular Greek yoghurt and self-raising flour hack! I love making dough with these two ingredients for their speedy resting time and the tangy after taste from the yoghurt. The ratio to use usually is equal in weight. For example, 200g of yoghurt with 200g of self-raising flour. However, each yoghurt’s whey content varies and so you may need to add more flour. Hence a tip is to add equal ratios and then add more flour slowly as needed, until it is no longer sticky on your hands but it shouldn’t be too dry.
Halloumi bread rolls
The halloumi bread rolls are easy to put together and in comparison to yeast based doughs they are quick to form with minimum kneading. Just like any breads, the rolls are great when eaten warm but they are still fluffy afterwards. Serve them as part of your breakfast spread, a snack for kids or with your meal. You can’t go wrong either way! Below is an Instagram reel showing you how I put the halloumi bread rolls with yoghurt together.
For more baked good creations, traditional and non, check out this link!
Would love to hear your feedback below or on any of my social media pages – Facebook or Instagram .
- 280 g self-raising flour, 1 ¾ cups, extra for dusting, see notes1
- ¾ tsp salt
- 1 ¼ tsp dry mint
- 250 g "Olympus Cheese" Greek style yoghurt, 1 cup
- 2 tbs extra virgin olive oil
- 100 g "Olympus Cheese" halloumi, diced
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In a bowl mix all the ingredients except from the halloumi. Knead the dough for 5min until all the ingredients are well incorporated. Allow it to rest for at least 30min, covered at room temperature.
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After that time, lightly dust a clean surface with flour and place the dough on it. With a pastry knife or any other large knife, cut the dough in half and then quarter each part to end up with 8 equal pieces of about 70g each.
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Preheat oven to 180°C fan forced and line a round baking dish (mine had a 21cm diameter) with baking paper. Flatten one dough ball, add 2tsp of diced halloumi then fold the edges in the middle to enclose the halloumi. Roll the dough in between your palms until it’s evenly round and place it in the middle of the baking dish. Repeat the process and add the rest of the halloumi bread rolls around the middle one to form a flower type pattern. You should have about 1cm free off the edges to allow for expansion.
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Cover the bread rolls and allow them to rest for about 15-20min. Lightly dust the surface of the bread rolls with some flour. Place the baking dish in the oven on the middle rack and allow the halloumi bread rolls to bake for 35-40min. Once they are ready allow them to rest in the baking dish for 10min before placing them on a cooling rack.
The whey content of each yoghurt brand varies, which means some may be runnier than others. Hence start with an equal amount of self-raising flour and yoghurt. Then slowly add 10g of flour at a time and knead until the dough is no longer sticky.
These turned out delicious!! We don’t have self raising flour where I live so I used AP + 3 tsp of baking powder. I didn’t have enough haloumi so made some with feta, capers and sundried tomatoes. So addictive. Thank you so much for sharing this recipe!!!
Love that! Those flavours would have been amazing also! It’s such a great dough to work with, very versatile.
Easy to make bread rolls. Can’t get enough of it and best pair with coffee especially in the morning . The house smells so good when I was baking it and taste so amazing. YUM!
Love the smell of baked goods too! Thanks for trying them 🙂