Got this from the Guardian the other week – recipe – Selin Kiazim, a Turkish Cypriot chef who has a restaurant in London.
I mean I didn’t use her bread recipe, I used my 80% hydration pizza dough. But I like the idea of a second sort of dough inside another dough. The inside “dough” is haloumi, semolina and egg, with a bit of baking powder and flavoured with dried mint + optional sultanas. We went for the optional extra.
Not as neat as hers (looks a bit like some kind of space jeep out of a puppet show) but I didn’t learn it at my Granny’s knee.
Managed to photograph the interior (couldn’t really call it a crumb) before I scoffed the lot.
Jolly interesting combination of flavours.
The PArtisan Baker 