First, make the dough:

Activating the yeast:

• In ½ of the ¼ cup water, dissolve the 1 ½ teaspoon sugar and sprinkle the ¾ teaspoon active yeast. Mix well and set aside till the yeast blooms.
• Mix well the 2 ½ cups all-purpose flour, ¾ teaspoon salt, and flavouring ingredients in a bowl.
• Whisk together the 1 egg, ¼ cup milkWhisk together the 1 egg, ¼ cup milk and 60 gram butter in a small bowl and add it to the flour.
• Add the yeast mixture to the flour and knead until you have a soft, smooth, and elastic dough. Be careful that the dough is not sticky.
• Place the dough in an oilbowl, turning to coat it well.
• Cover loosely and let the dough rise for about 1 to 2 hours until it is doubled in volume.
• Once it has risen, deflate the dough by pressing it out and folding it a few times. Then, place it in a large container, cover it loosely, and refrigerate for about 2 hours or overnight.

Tip:

• Add water or flour as necessary to achieve the desired consistency of the dough. Too much flour will spoil the texture of the pies.

Making the filling:

• Mix the coarsely grated 1 cup cheddar cheese,¼ cup mozzarella cheese,⅓ cup paneer, 2 teaspoon all-purpose flour and ¼ cup semolina, 1 tablespoon mint, ½ teaspoon Black Peppercorns, ½ teaspoon red chilli flakes, ¾ teaspoon baking powder, and ⅛ cup raisins Mix the coarsely grated 1 cup cheddar cheese,¼ cup mozzarella cheese,⅓ cup paneer 2 teaspoon all-purpose flour¼ cup semolina, 1 tablespoon mint, crushed ½ teaspoon Black Peppercorns, ½ teaspoon red chilli flakes, ¾ teaspoon baking powder, and ⅛ cup raisins , if using, with a fork. Set aside.
• When ready to use, add 1 egg. Your filling must be just moist or a stiff paste, not wet.

To shape the Flaounes:

• Divide the dough into 8 (or 10) equal pieces, and divide the filling into 8 (or 10) portions.
• Spread the s⅓ to ½ cup sesame seeds on a large plate.
• Lightly use 1 tablespoon oil on the work surface and rolling pin.
• Then roll each piece into a 5 to 6” round. (The dough should be thin enough to support the weight of the filling; if it is too thick, your pie will be “bready”).
• Place the rolled-out dough on the plate of sesame seeds and press lightly. This will coat the Flaounes with the sesame seeds.
• Place the round on the work surface and put the filling portion in the middle. Spread the dough lightly to create an overhang of about 1” free at the edge.
• Now fold the Flaounes. You can make them triangular or square. Squares are traditional.
• For the square ones, fold the two opposite edges over the filling, exposing the centre. Now, fold over the other two edges to have a square pocket with the filling at the centre.
• For the triangular Flaounes, pull up the edges of the dough at three points and partially fold over the filling, one after the other, leaving the centre uncovered.
• Use the paste of flour and milk (or beaten egg) to seal the flaps of dough well.
• Press down the sealed points with the tines of a fork. Sealing the pies well is essential, or they will open up during the second rise/ baking. Do not pinch the flaps together; they will come apart as they rise.
• Place the shaped pies on a greased baking sheet, leaving 2 to 3” between them, and let them rise for about 40 minutes.
• Just before baking, brush the dough with milk (or beaten egg) and bake the Flaounes in a preheated oven at 190℃ (375℉) for 25 to 30 minutes until they are golden and the cheese filling is puffed up.
• Let them cool on a rack. Serve them warm or at room temperature.
• This recipe makes 8 or 10 Flaounes, about the size of one’s palm. These pies keep for two days at room temperature in an airtight container. You can freeze the extras to eat later.