Village flaounes with sourdough - Cyprus Recipe Community

Village flaounes with sourdough

  • 1 day 2 hours
  • 12 pieces
  • Μέτρια
  • 0
  • Βαθμολογία 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
  • ΣυσκευήTM6
Προβολή συνταγής βήμα προς βήμα
ΕΚΤΕΛΕΣΗ
Dough
Βήμα 1
Place 6 grains of mastic, 12 grains of mehlepi and 10 g village flour into the mixing bowl and grind for 20 seconds/speed 9. Transfer to a bowl and set aside.
  • 20 δευτ.
  • 9
Βήμα 2
Place 60 g vegetable butter and 50 g sunflower oil into the mixing bowl and melt for 2 minutes/80°C/speed 2.
  • 2 λεπτ.
  • 80 o C
  • 2
Βήμα 3
Let it cool slightly, add the remaining 410 g rustic flour, and mix for 15 seconds/speed 7, with the aid of the spatula. Transfer the mixture to a bowl and set aside.
  • 15 δευτ.
  • 7
Βήμα 4
Place 200 g milk and 100 g sourdough into the mixing bowl and heat for 2 minutes/37°C/speed 3.
  • 2 λεπτ.
  • 37 o C
  • 3
Βήμα 5
Add the mixture with flour and butter that you set aside, the ground mastic/mehlepi grains you set aside, and mix for 10 seconds/speed 4.
  • 10 δευτ.
  • 4
Βήμα 6
Next, knead for 1 minute/speed "Dough". Transfer the dough to a bowl, cover with cling film wrap and a towel, and let it rise in a warm place for about 4-6 hours, depending on the room temperature. In the meantime, continue with the filling.
  • 1 λεπτ.
  •  
Filling
Βήμα 1
Place 9 grains of mastic, 9 grains of mastiha and 5 g flour or sugar into mixing bowl and grind for 10 seconds/speed 9. Transfer to a large deep bowl and set aside.
  • 10 δευτ.
  • 9
Βήμα 2
Place 400 g flaouna cheese, cut into pieces, into the mixing bowl and grind for 20 seconds/speed 6. Transfer to the bowl with the ground mastic/mehlepi grains and set aside.
  • 20 δευτ.
  • 6
Βήμα 3
Place the remaining 400 g flaouna cheese, cut into pieces, into the mixing bowl and grind for 20 seconds/speed 6. Transfer to the bowl with the remaining cheese.
  • 20 δευτ.
  • 6
Βήμα 4
Place 200 g of kefalotyri cheese, cut into pieces, and 150 g of halloumi cheese, cut into pieces, into the mixing bowl and grind for 10 seconds/speed 6. Transfer to the bowl with the remaining cheeses and mix well with the help of a spatula.
  • 10 δευτ.
  • 6
Βήμα 5
Place 200 g sourdough and 4 eggs into the mixing bowl and beat for 1 minute/speed 4. Transfer to the bowl with the cheeses. Mix well by hand and add more eggs if needed. Press the filling well with your hands on a flat surface. Crack 1 egg on top and spread it with your hands over the entire surface without beating it. Sprinkle with 25 g semolina on top, cover the bowl with a towel, and set aside until the next morning.
  • 1 λεπτ.
  • 4
Βήμα 6
The next day, place the leaves from 10 sprigs (leaves only) of mint in the mixing bowl and chop for 5 seconds/speed 5. Add to the bowl with the filling you prepared the previous day, place the bowl on the lid of the mixing bowl and weigh in 150 g raisins, the remaining 25 g semolina, 3 teaspoons of baking powder, and mix well with your hands. If the filling is too tight, add eggs accordingly to make the filling more pliable.
  • 5 δευτ.
  • 5
Assembly and baking
Βήμα 1
Preheat the oven to 200°C. Cover 2 baking trays with baking paper and set aside.
Βήμα 2
Divide the dough into pieces weighing 65-70 g each and shape into balls. Cover with a towel and set aside. Also, make balls weighing 155-160 g each from the filling, cover with a towel, and set aside. Cover a plate with sesame seeds and set aside.
Βήμα 3
Open each ball of dough into a round flatbread, transfer to the plate with sesame seeds, place one ball of filling on top, and close the dough into a flaouna shape. Press the corners well with a fork and place on the prepared baking trays. Repeat the process until all the dough and filling are used up.
Βήμα 4
Brush the pies with the beaten egg and bake for approximately 40 minutes (200°C). The baking time depends on each oven and how many trays are inside at the same time.
Βήμα 5
Transfer the pies to rack to cool and cover with a towel to cool well without drying out. Serve warm or cold.
ΣΥΜΒΟΥΛΕΣ

-It's best to buy the cheeses a week before, take them out of their packaging, wipe them, and place them in the refrigerator uncovered to dry.
-Grate them directly from the refrigerator (don't leave them out to sweat before grating) 3 days before making the pies and store in the refrigerator uncovered.
-Stir them twice a day. If you follow these instructions, you may need more eggs in the hand-kneading.
-The time you grate the cheese depends on how hard and dry the cheese is. Check and adjust the time accordingly.

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