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By
Helen Tzouganatos
Abstract
My Cypriot neighbours taught me this recipe and passed on their secret tip for the best-ever haloumi bread – two cheeses, not one. Haloumi for salty firmness and provolone picante for a sharp oozy cheesiness with stretch and extra flavour. Feta also works very well as the second cheese.
Some recipes call for dried mint, but I find the flavour of fresh mint more vibrant and refreshing. Optional additions include a handful of sultanas for little pops of sweetness, juicy pitted kalamata olives or caramelised onions.
Haloumi bread was one of the first breads I ever baked when I was a kid. It is so easy to whip up in one bowl, that even 12-year-old me could master it.Read More
