Halloumi bread rolls with yoghurt

Halloumi bread rolls with yoghurt


The halloumi bread rolls are easy to put together and in comparison to yeast based doughs, they are quick to form with minimum kneading. Just like any bread, the rolls are great when eaten warm but they are still fluffy afterwards. Serve them as part of your breakfast spread, a snack for kids or with your meal. You can’t go wrong either way! 

Prep Time

15 mins

Cook Time

40 mins

Resting time

50 mins

Servings: 8 rolls


• 280 g self-raising flour, 1 ¾ cups, extra for dusting, see notes1

• ¾ tsp salt

• 1 ¼ tsp dry mint

• 250 g Greek-style yoghurt, 1 cup

• 2 tbs extra virgin olive oil

• 100 g  halloumi, diced


1. In a bowl mix all the ingredients except the halloumi. Knead the dough for 5min until all the ingredients are well incorporated. Allow it to rest for at least 30min, covered at room temperature.

2. After that time, lightly dust a clean surface with flour and place the dough on it. With a pastry knife or any other large knife, cut the dough in half and then quarter each part to end up with 8 equal pieces of about 70g each.

3. Preheat the oven to 180°C fan forced and line a round baking dish (mine had a 21cm diameter) with baking paper. Flatten one dough ball, add 2tsp of diced halloumi then fold the edges in the middle to enclose the halloumi. Roll the dough in between your palms until it’s evenly round and place it in the middle of the baking dish. Repeat the process and add the rest of the halloumi bread rolls around the middle one to form a flower type pattern. You should have about 1cm free off the edges to allow for expansion.

4. Cover the bread rolls and allow them to rest for about 15-20min. Lightly dust the surface of the bread rolls with some flour. Place the baking dish in the oven on the middle rack and allow the halloumi bread rolls to bake for 35-40min. Once they are ready allow them to rest in the baking dish for 10min before placing them on a cooling rack.

Recipe Notes

The whey content of each yoghurt brand varies, which means some may be runnier than others. Hence start with an equal amount of self-raising flour and yoghurt. Then slowly add 10g of flour at a time and knead until the dough is no longer sticky.