Cypriot Style Bread

Meliz Cooks Cypriot Style Bread. Don’t even know what to really call them, but they’re so bloomin’ good I don’t even care. Kins of like a hybrid between Simit, Kıbrıs Çörek and koulouri. I’m going to make some more this weekend because they’re so easy, and I can’t stop myself right now. I’ve posted the process to my Instagram stories, which I’ll of course save to highlights). Make them, devour them, have them for breakfast, lunch and dinner, then make them again. Fill them with hellim and domates (Halloumi and tomato), or dip into tahın and pekmez (I use Belazu tahini and Odysea carob molasses). I’ve said it before, and I’ll say it again, I ain’t no baker, but my goodness me, these are a winner. 

INGREDIENTS

1 beaten egg

100ml milk, warmed then brought to room temp

200ml warm water 

75ml vegetable / sunflower / olive oil 

1 tsp salt 

1 tsp caster sugar

1 sachet fast action yeast 

530g strong white bread flour (plus a little extra for dusting the surface when kneading)

Grape molasses (2 parts to 1 part water)

Sesame seeds and nigella seeds (as much or as little as you like). 

METHOD

Dissolve the sugar in the warm water, pour the yeast in, stir gently, and leave to one side for 10-15 mins so that the yeast reacts and the water comes to room temperature. 

Sift the flour into a large bowl and make a well in the centre. Add the beaten egg, water (with the yeast in), oil, milk, salt, and bring everything together with a large spoon (like my Instagram stories, which I’ll save to highlights), as it’ll be wet to begin with. When it all comes together, place the dough onto a surface dusted with flour, and knead for 10-12 minutes, adding a little more flour as and when necessary (if dough starts sticking to the surface too much). You can use a stand mixer with a dough hook for 8-10 mins instead of kneading by hand.

Once the dough has been kneaded and is nice and smooth, place in another large bowl that has been greased with a little olive oil, cover the bowl with cling film (I also put a tea towel on top), and leave to rise somewhere warm and cosy for around 90 mins. 

Once risen, place the dough back on a floured surface, push down gently with your thumbs, fold over the corners a little (just to gently punch down, but don’t over do it as you’ll get rid of all the lovely air bubbles that will help the bread rise), then divide the dough into 6 equal pieces. 

Place the grape molasses and water in a large shallow bowl (big enough to fit the bread in), and the sesame seeds and nigella seeds in another. 

One by one, take each piece of dough, divide into two and roll each one into a long 30cm piece, then twist them together and join firmly at the end to make a circle. 

Dip into the molasses, then the seeds and make sure the bread if fully covered in seeds, then lay on a baking sheet lined with parchment paper. You’ll need 3 baking sheets to fit the 6 breads on. 

Repeat the process with the remaining 5 pieces of dough, then cover each tray with a large plastic bag to prove the dough for 45-60 mins for the second and final time. This final prove will make the bread extra soft and fluffy. 

While the bread is proving, preheat the oven to 170C(fan) / 190C. Once the bread has been proving for half an hour, remove the plastic bags and bake for 20-25 mins until golden and risen (if it needs a little longer, then that’s fine, but don’t leave them in too long). 

Dip warm bread into tahın and pekmez (tahini and carob molasses) to remind yourself how good life really is. Afiyet olsun, my loves. 

You can freeze the bread, and just defrost and warm up in the oven for a couple of mins before serving.