Flaounes recipe

Last time I made flaounes was 6 years ago. I had no kids and all I wanted to do is cook, create and eat. Attempt 2, 6 years later: I did what I could, kids permitting. Meaning I left the cheese in the fridge for 24 hours, and let the dough rise for 12 hours (instead of 2). However, I had two amazing helpers who made 5 yummy “flaounes” each. No they don’t look great, but they taste amazing. Super mega THANKS to my friend Afrodite’s Kitchen for the (indeed), no-fail recipe.

Ingredients (all from Alpha Mega)

For the filling:

250 finely grated kefalotyri cheese
250 Parmigiano Reggiano cheese
400 Pecorino romano cheese
2 tablespoons ground dry mint
1/2 tbs ground mastic powder
1/2 tbs ground mehlep powder
10 tsp baking powder
10 eggs
1 cup of raisins

For the dough:

1kg All Purpose Flour (Farina)
1/2 cup tablespoons vegetable shortening (I used Spry)
1/4 tbs of salt
1/2 tbs of ground mastic powder
1/2 tbs of ground mehlep powder
2 eggs
2 cups of milk
1 bag (7g) of dry yeast
1 tbs cup of white sugar
sesame seeds
2 eggs for egg wash

Note: In terms of waiting time, you will have to prepare the cheeses the night before, and the dough will need a couple of hours to rise.

The recipe has been adapted from

  • In a large bowl mix together the cheeses, mint, mastic powder, mehlep powder and half of the baking powder with your hands.
  • Add the eggs slowly mixing the cheese mixture with your hands until it becomes medium-soft.
  • Cover the bowl with plastic wrap and let rest over night at room temperature or in the fridge.
  • In the morning, add the remaining baking powder, raisins and mix well with your hands. Cover the bowl with a kitchen towel.
  • Now the dough. Mix together the flour, mastic powder, mehlep powder and salt in a large bowl. Add the vegetable shortening and rub the shortening into the flour mixture with your fingers.
  • Dilute the yeast with 1/2 cup of warm milk and half the sugar in a small bowl. Do not mix with the dough YET. Cover the bowl with plastic wrap and let rise in a warm place for about 15 minutes until a light foam has formed on top
  1. When that happens add to the flour mixture.
  2. In the meantime, warm the remaining milk with remaining sugar over the stove at low heat and then add to the flour mixture too.
  3. Start needing the dough until it becomes smooth and elastic for about 10 minutes.
  4. And now the flaouna making!
  5. Place two trays, one for flattening out the dough for each flaouna, and in the other one place a cup of sesame seeds.
  6. Take dough in the size of a small lemon. Spread it out in a circle with diameter 20cm, flat.
  • Place that in the sesames and add cheese in the middle, leaving 3cm perimeter (for folding).
  • Put some egg wash on the edges and fold each side.
  • Add some more egg wash on the now folded “flaouna” and add more sesame seeds on top if need.
  • You should make around 12 “flaounas” depending on the size.
  • Bake in a pre-heated oven of 160C for 45 minutes. ENJOY!

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