This Lebanese recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.
|Photo: Cheesy pull-apart bread recipe|
Yoghurt Bread Dough
100 g (3 1⁄2 oz) haloumi, grated
50 g (2 oz) parmesan, grated
1 teaspoon dried mint
After the bread has finished proving for the first 2 hours, knock it back and knead in the cheeses and mint.
Preheat the oven to its highest temperature. Divide the dough into 12–14 walnut-sized balls and arrange them in rows on a greased baking tray. As they prove again, they will puff up and merge into one another. Brush with olive oil before baking for 15–20 minutes.
Tip onto a wire rack to cool slightly before serving.
Recipe from by Saha by Greg and Lucy Malouf, with photographs by Matt Harvey. Published by Hardie Grant Books.
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