For Flaouna Mixture:
1 kg flaouna cheese
2 pkts hallomi
400g 1 pkt cheddar cheese
1 pkt semolina (small)
2½ glasses (500g) plain flour
1 bunch fresh mint, leaves
20g dried yeast (said 2pkts)
1-2 pkts raisins(small)or to taste
½ cups of sugar (optional, I don’t put sugar as I put so many raisins)
½ bottle of mehlepi
1 bottle of mastiki
5 tsp ground cinnamon
12 eggs plus 1 egg to crack and smear over the top of the mixture.
For the dough:
1kg plain flour
¾ glass (00ml) olive oil
1x 500ml tub natural yoghurt
3 tsp baking powder
1 tsp mehlepi
1 tsp ground mastic
1 tsp salt
First make the Flauona mix. Grate the two cheeses – we usually do this the day before to dry them out.
Chop the mint leaves. Grind the mastic with a pestle and mortar adding a little sugar to prevent it from sticking.
Crack all but 1 egg into a large bowl and beat, then add the semolina, flour, sugar, mint, yeast, cheese, cinnamon and last but not least the raisins. Mix well with hands and flatten out in the bowl. Then crack on the last egg, smearing over the top of mixture, leaving to soak in.
Now for the dough: to the flour add the salt, mehlepi and ground mastic.
Mix using the palms of your hands and add olive oil and yogurt.
Slowly add water to make a dough consistency, knead well for 5-10 minutes.
Separate into 4 balls, cover and leave to stand for 20 minutes in a warm place.
Roll out pastry into a square, add a heaped amount of the flaouna mixture, fold into a square around the mixture, press the corners down with a fork
Place flaouna on lightly greased baking tray. Glaze with a beaten egg that has had a little sugar added to make it a more golden colour, make sure the egg yolk does not run as this will make the flaouna stick to the backing tray
Leave flaounes to stand for 10 mins before placing in the oven.
Cook in clay oven for about 20-25 minutes. Standard oven – 180c for the first 15 mins and then lower to 180 c for 10-15 mins. Very important DO NOT OPEN OVEN DOOR at all for the first 20 minutes as this will make the flaouna sink.