The potato and halloumi flatbread is a simple dish made with few ingredients: it is excellent when enjoyed hot, accompanied by flavorful cold cuts or grilled vegetables, making it perfect for an appetizer. It takes very little to make: the basic recipe is always the same and lends itself to many variations. Once you learn it, you can serve different flavors each time. This time, I chose to enrich the dough with halloumi, a semi-hard cheese typical of Cyprus. It has a white color, a salty taste, and is made from a mixture of sheep and goat milk. Are you ready to search and try the potato and halloumi flatbread?
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 oz potatoes
- 1 1/2 cups all-purpose flour
- 1 1/4 cups water
- 5 oz halloumi
- 2 tbsp extra virgin olive oil
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 pinch salt
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Hand Whisk
- 1 Wide Hole Grater
- 1 Microplane Grater
- 1 12.5-inch Pan
Steps
Peel the potatoes, wash, dry, and grate them using a wide-hole grater. Collect them in a bowl with cold water to remove the starch. Drain the water well, trying to eliminate it as best as possible (you can press the potatoes against a colander to help with this process). In the stand mixer’s bowl (or in a bowl with a hand whisk), mix the water with the oil and the egg. Add the flour and mix well, aiming for a smooth, lump-free batter. Add grated Parmesan, a pinch of salt, and finally the potatoes with the grated halloumi. If you wish, you can also add some aromatic herbs. Mix well to combine the ingredients. Grease a round 12.5-inch pan or a rectangular pan measuring 14×10 inches with a bit of oil and pour the mixture inside, trying to distribute it evenly. Add a drizzle of oil on top and bake in a preheated oven at 392 °F for about 30/35 minutes or until it is golden.
