Traditional Cypriot Olive and Halloumi Bread (Hellimli Zeytinli Ekmek)
Experience authentic Mediterranean baking at home! Learn how to make traditional Cypriot Olive and Halloumi Bread (Hellimli) packed with cubed halloumi cheese, briny black olives, sweet onions, and fragrant mint and coriander.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Serves
- 8
Across the Mediterranean, few comfort foods rival the legendary Cypriot olive and halloumi bread (often known locally as hellimli or bitta). This rustic, savory loaf brings together the island’s most iconic flavors: salty cubes of fresh halloumi cheese, rich black olives, caramelized onions, and an aromatic blend of dried mint and fresh coriander.
Enriched with olive oil and baked until the crust is deeply golden and crispy, every slice offers a hearty, savory bite that pairs perfectly with a hot cup of tea or a morning breakfast spread.
Method
Dough Prep:
- 1
- Whisk the warm water, dry yeast, and sugar together in a large bowl; let rest for 5–10 minutes until it becomes frothy and activates.
- Add the olive oil, salt, and gradually incorporate the flour, kneading for 5–7 minutes into a soft, smooth, and non-sticky dough. Cover and proof in a warm spot for 30–45 minutes until doubled in size.
Mix Fillings:
- 2
- Add the cubed halloumi, pitted black olives, sliced onions, dried mint, and fresh herbs directly into the proofed dough.
- Gently fold and knead by hand until all the filling ingredients are evenly distributed throughout the dough.
Shape & Proof:
- 3
- Transfer the dough into a greased or parchment-lined baking tray. Oil your hands and press the dough out evenly to fit the pan.
- Optional: Let it rest in the pan for 1–2 hours for extra flavor development and a lighter, airier crumb.
Bake:
- 4
- Bake in a preheated oven at 200°C (390°F) for 30–40 minutes until the top is deeply golden brown. (Alternatively, if skipping tray proofing, place the tray in a cold oven set to 200°C and bake for 40–50 minutes).
- Slice warm and enjoy!
Chef’s tips
- Cheese Distribution: Cut your halloumi into small, even cubes so they don't tear the dough when kneading and remain evenly spread across every bite.
- Olive Prep: Ensure your black olives are thoroughly pitted and drained before folding them into the dough to prevent excess moisture from softening the crumb too much.
- Herb Choice: While traditional recipes often use dried mint, adding fresh gollandro (coriander) gives this rustic Cypriot bread an incredible aromatic twist.
- Olive Oil Crust: Brushing a little extra olive oil over the top of the dough right before baking helps achieve a wonderfully crisp, golden-brown crust.
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