Flaounes with Anari Cheese

For the Dough:

• 6 cups (900g) Village Flour
• 1 cup (180g) fine semolina
• 1 teaspoon (8g) salt
• 1 teaspoon (2g) ground mahlepi
• ½ teaspoon (1g) ground mastic
• 3 teaspoons (24g) baking powder
• 2/3 cup (160ml) sunflower oil
• ½ cup (130ml) lukewarm milk
• 1 ½ cups (375ml) lukewarm water

For the Filling:

• 1 kilo unsalted anari (myzithra cheese), crumbled
• 3 cups (300g) Halloumi Light
• 1 teaspoon (2g) ground mastic
• ½ cup (130g) sugar
• ½ cup (90g) fine semolina
• 1/3 cup (50g) Fine Flour (Farina)
• 3 teaspoons (30g) baking powder
• ½ cup (20g) fresh finely chopped mint
• 2/3 cup (120g) raisins
• 5 eggs

For the Glaze:

• 2 well-beaten eggs
• 1 cup (150g) boiled sesame seeds

For the Dough and Filling:

1. For the dough: In a bowl, combine the flour, semolina, salt, mahlepi, mastic, and baking powder. Mix and add the oil.
2. Mix and gradually add the milk and water until you form a soft, fluffy dough. Cover it with plastic wrap and set aside for 30 minutes.
3. For the filling: Place all ingredients in a bowl and mix. Form balls weighing 150g each.

For the Shaping:

4. Take a piece of dough and roll it into a log. Cut it into 100g pieces. Roll out one piece with a rolling pin into a large sheet. Using a small saucer (about 20cm in diameter) as a guide, cut round discs from the sheet, 2-3 millimeters thick. Mix the sesame seeds slightly and dip the bottom side of the dough disc into them, pressing so they stick.
5. Place a ball of filling in the center. Fold the 2 sides inwards, without completely covering the filling. Cut off the excess dough sticking out on the right and left. Press the edges with a fork. Place them on the baking tray, leaving 3 cm between them. In a bowl, put the beaten eggs and 2 tablespoons of sesame seeds.
6. Brush the flaounes well with the egg wash using a pastry brush. Bake in a preheated oven at 180°C for 45 minutes or until golden brown.