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Flaounes recipe: Greek Cypriot Easter bread

Flaounes recipe: Greek Cypriot Easter bread

Flaounes are Greek Cypriot Easter bread filled with cheese, raisins and topped with sesame seeds.

Flaounes (“φλαούνες”), pronounced “fla-ou-nes”, have been made in Cyprus for many years and serve as a celebratory food for the breaking of the fast after lent.

They are made in 3 separate stages, first the dough, then the filling, and finally the baking. This recipe is from Stefan’s mother who lovingly prepared them every Easter for the family growing up.


Ingredients for our flaounes recipe dough

  • 750g plain flour (leave 1 tablespoon for the filling)
  • x1 sachet baking yeast
  • x1 teaspoon of salt
  • x2 teaspoon of sugar
  • x2 tablespoon of vegetable oil
  • 250g cheddar cheese
  • 100g halloumi cheese
  • x1 teaspoon of baking powder
  • x1 tablespoon of dried choped mint
  • x5 eggs
  • 160g of sultanas
  • x1 packet of sesame seeds
  • pastry brush
  • rolling pin

How to prepare the flaounes bread dough

1. Sift the flour into a large bowl and stir in the yeast, salt and sugar.

2. Add the oil and enough water (a small amount of water) to make it firm.

3. Kneed the mixture for at least 5 minutes until it is smooth and has an elastic feel.

4. Put the dough aside for around an hour to rise.

Flaounes recipe bread dough

The bread dough

How to prepare the flaounes cheese filling

1. Beat x4 eggs in a bowl, then set this aside.

2. In a separate bowl coarsely grate the halloumi and cheddar cheeses, add x1 tablespoon of flour and the baking powder.

3. Slowly stir in the eggs mixture until you have a puff-like paste: do not use all the eggs mixture if it starts to become runny.

4. Stir in the dried mint and the sultanas.

Flaounes recipe cheese filling

The cheese/sultana/egg filling for the flaounes

Preparing the flaounes for baking

1. Preheat the oven at 200 degrees celsius (392 F).

2. Divide the dough into egg sized pieces and use the rolling pin to roll each one into 10cm discs:

Flaounes recipe dough preparation

Roll out the dough into small 10cm discs

3. Place the disc on to a plate of sesame seeds and place a generous tablespoon of cheese filling in the centre, spreading it slightly.

4. Pull the dough up at 4 points to make a square and pinch the sides together to seal them so that the filling is still visible and bursts out a little in the middle.

Flaounes recipe preparation

Pinch up the 4 sides together with some of the filling popping out a bit

5. Lay each filled flaouna on to a greased baking tray. Continue until all the discs are filled.

6. In a separate bowl, whisk an egg, then using a pastry brush, brush the egg mixture over each.

7. Sprinkle sesame seeds over each flaouna.

Flaounes recipe ready for the oven

The flaounes ready for the oven

8. Bake the flaounes for around 12-15 minutes or until the cheese filling takes a golden colour so that they look like this:

Flaounes recipe ready for serving

The finished flaounes ready for serving

Traditionally the flaounes are prepared on the Greek Orthodox Good Friday for consumption on Easter Sunday. They go very well with Greek egg lemon chicken soup, which is also commonly eaten during the Greek Easter weekend.

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Sebastien is the co-founder, editor and author of He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.

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