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.
Jolly interesting combination of flavours.