A thin yeasted flatbread dough is topped with sliced halloumi, nigella seeds and chili flakes and baked at high heat. A between-meal classic on Syrian tables, this flatbread stands out for its crisp edges and stretchy cheese.
Mix the warm water with the fresh yeast and sugar and let it foam for 5 minutes. Add it to the flour with the olive oil and salt and knead into a soft dough.
Cover the dough in an oiled bowl and let it rise at room temperature for 15 minutes, until doubled in size.
Roll the dough out thin, arrange the sliced halloumi over the top and sprinkle with nigella seeds and chili flakes.
Bake in an oven preheated to 230°C for 10 minutes, until the edges are browned and the cheese just starts to melt.
Halloumi is quite salty, so go easy on extra salt in the dough — it browns fast, so keep an eye on the oven. Allergens: contains wheat (gluten) and dairy.
Fırınım biraz güçlü olduğu için 230 derece yerine 210 dereceye düşürdüm, 10 dakika yerine 13 dakikada kenarları tam istediğim gibi kızardı; peynir de yanmadan güzelce eridi.
Halloumiyi ilk kez ev yapımı hamur üzerinde denedim, gerilen dokusunu ve çıtır kenarları çok sevdim ama benim peynirim beklediğimden biraz fazla tuzluydu; bir dahaki sefere hamura hiç tuz eklemeyeceğim.
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