Flaounes / Eggless Flaounes(Cypriot Savoury Easter Cheese Pies)

Flaounes are savoury cheese pies that are baked for Greek Orthodox Easter. This recipe is part of April Month's We Knead to Bake. Since I was not able to participate that month I am posting it now.This Flauones/cypriot bread is little different from the Other traditional Easter bakes, as
this Flaounes are savory bread with goodness of cheese and some addition of special spices
Meheleb and Mastic which are widely used in Greek and Middle Eastern Cuisines. Flaounes filling are made of salty kind of cheese and it can be replaced with haloumi cheese, greek cheese, English Cheddar, some Italian cheese like Parmesan or Romenalo Cheese.

In this Flaounes Aparna suggested Mozzarella, Sharp Cheddar & Paneer combo. Since we don't like cheddar i used mozzarella, little Parmesan & feta cheese with other filling ingredients.Also i skipped Mehelab & Mastic, the former one is made by powdering the dried pits of wild Mediterranean cherry and mastic is the dried resin of a shrub.As it is loaded with cheese and mild sweet of raisins, my kids loved it a lot. Once in a while or on special occasions its good to enjoy such rich and delicious breads. I made as Eggless Flaounes by referring Priya's Eggless Flaounes.

Recipe Source: The Traveler's Lunchbox
Ingredients

1. All purpose flour  2 and 1/2 cups
2. Instant yeast   3/4 tsp
3. Salt      3/4 tsp 
4. Sugar      1 and 1/2 tsp 
5. Mastic      1/2 tsp(ground in a mortar, optional)
6. Ground mahleb      1/4 tsp(optional
7. Milk      1/4 cup 
8. Yogurt      1/4 cup
9. Butter,melted    4 tbsp
10. Lukewarm water     1/4 cup
11. Oil for greasing bowl.

For Filling

1. Cheddar Cheese     1 cup
2. Mozzarella Cheese   1/4 cup
3. Crumbled paneer    1/3 cup
4. All purpose flour     2 tsp
5. Semolina           1/4 cup
6. Dry Mint Leaves    1/2 tbsp
7. Baking powder       3/4 tsp 
8. Pepper powder      1/2 tsp
9. Raisins    1/8 cup(optional)
10. Milk   3 tbsp 
11. 1 tbsp flour + less than 1/8 cup milk (for sealing paste)
12. 1/3 to 1/2 cup untoasted sesame seeds
13. A little milk for brushing

Method

• In a stand mixer bowl or processor bowl, add the flour, yeast, salt, sugar and the flavoring spices (if using) and pulse it for a minute.
• Then in another bowl, Whisk together the milk,yogurt and melted butter and add it to the flour.
• Knead, adding just enough water to get a soft, smooth and elastic dough which is just short of sticky.
• Place the dough in a greased bowl, turning to coat it well. Cover loosely and let the dough rise for about 1 to 2 hours, until it is double in volume.
• Once it has risen, deflate the dough by pressing it out and folding it a few times. Then place it in a container (the dough will rise so use a large enough container),
• cover loosely and refrigerate for about 2 hours.
• Meanwhile,Mix all the ingredients for the filling, except the milk with a fork and keep it aside. Add the milk before you are going to use the filling.
• Mix the flour and milk to make the sealing paste and keep ready.
• Divide the dough into 8 equal pieces, lightly oil the work surface, roll it each piece as round disc. 
• Spread the sesame seeds in a plate and place the dough in it, press down lightly.
• Now brush the edges and fold the opposite edges over the filling leaving the center exposed.
• Then fold the other edges to make a square pocket with the filling showing in the center, press the sealed edges with a fork.
• Place the shaped pies on a baking sheet,let them rise for about an hour.
• Before baking,just brush them with milk, bake the Flaounes at 375 F for 25 minutes.
• Let them cool in a wire rack, serve warm or at room temperature.