Halloumi-Stuffed Olive Oil Flatbread Recipe

1. 1

   Adjust oven rack to center position and preheat oven to 450u00b0F. In a large bowl, whisk together flour, baking powder, salt, dill, and caraway. Stir olive oil into flour with a wooden spoon. When a rough paste forms, stir in wine until dough comes together.

2. 2

   Place a sheet of parchment paper on work surface or lightly oil a rimmed baking sheet. Turn dough out onto parchment or oiled surface and divide into four equal portions. Gently stretch and pat one portion out using fingertips to a rectangle roughly 4- by 7-inches. Place two slices of halloumi on one side of rectangles and fold over into a 4- by 3 1/2-inch rectangle. Press sides together firmly to close. Repeat with remaining dough and halloumi.

3. 3

   Space out evenly on baking sheet and bake until very firm and golden brown, about 25 minutes. Using a spatula, flip flatbreads every 10 minutes to prevent them from burning.

4. 4

   Let flatbreads cool for 5 minutes, then use a chef's knife to cut each into 4 or 6 triangular pieces. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.