A soft, pillowy flatbread stuffed with halloumi and mint, baked until golden on the outside while the cheese melts into a savoury, stretchy interior.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Dissolve yeast in warm water with a pinch of sugar. Let froth for 10 minutes.
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2
Mix flour and salt. Add yeast mixture and olive oil. Knead until smooth. Rest 45 minutes until doubled.
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3
Combine grated halloumi with dried mint for the filling.
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4
Divide dough into 8 pieces. Roll each into a circle, place filling in the centre, and fold edges to seal.
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5
Flatten gently with your palm. Place on a greased baking sheet. Brush with beaten egg.
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6
Bake at 190°C for 20-25 minutes until golden brown.
Did You Know?
Pilavuna is sometimes called Cypriot pizza — except the cheese goes inside, not on top.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- baking sheet
Garnishing
dried mint
Accompaniments
tomatoes, olives, tea
The Story Behind Πιλαβούνα
Pilavuna reflects the central role of halloumi in Cypriot cuisine. Village bakers developed these stuffed breads as portable meals for farmers working distant fields. The combination of mint and halloumi inside yeasted bread remains a unique Cypriot creation.
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