These bread rolls are a brilliant alternative to naan bread or chappattis when eaten with dhal based recipes. They are also great with one veg soups like tomato or broccoli.
I made these rolls in Episode 3 of the Great British Bake Off. Paul commented that you couldn’t taste the halloumi because of the chilli but I have tested this recipe on many people since receiving this feedback and decided I don’t agree with him! Sorry Paul. He also commented halloumi works well with mint which I tried and although I don’t like mint, I admit it works. You can substitute the chilli and garlic out for a handful of fresh mint in the recipe below.
- 500g strong white bread flour
- 20g coarse semolina
- 8g salt
- 4 green chillies de-seeded
- 4 cloves of garlic crushed
- 1 packet of halloumi – chopped into small cubes
- 15g instant yeast
- 50g Extra Virgin Olive Oil
- 320g warm water
- A KitchenAid with a dough hook
To make them
- Preheat the oven to 220C
- Line a 2 baking trays with greaseproof paper and set aside.
- Measure out the flour and remove 2 cups worth into a small bowl and set aside.
- Put the flour, salt and yeast in the KitchenAid with a dough hook and mix on speed 2 for 2 minutes.
- Slowly add the water and oil while still mixing and mix for 1-2 more minutes.
- Slowly add the remaining flour and then mix for a further 5 minutes.
- Take the dough out of the Kitchen Aid and knead by hand until it springs back.
- Put the dough in a large bowl , cover with a dry teatowel and put in a warm place for an hour.
- Once it has doubled in size, give it a light knead and flatten with the palm of your hand. Smear over the chopped garlic and chilli and knead the dough lightly til it’s evenly distributed.
- Cut the dough in 2 halves.
- Cut each half into 3.
- Cut each of the 3 pieces in half resulting in 12 equal pieces.
- Shape each section into a ball and add in the chopped halloumi into the middle. Reshape the ball folding over the halloumi.
- Place the balls on a baking tray taking care to leave space between them for rising.
- Cover the rolls with a dry teatowel and leave in a warm place to rise for about an hour.
- Grab an eggcup full of water. Place the rolls in the oven and just before you close the door, throw the water into the bottom of the oven to create some steam and quickly close the door.
- Bake at 220C for 15 minutes until golden brown.