CYPRUS – Koulouri (Cypriot village bread)

DSC_7840.JPGOoh, some different flavours for this one. This bread was a lovely change. Just make sure you bake it on a day before you need to clean the floor. There are a lot of seeds that go everywhere. A lot. The crust comes out quite crunchy but the inside was soft and not doughy.


  • Faithfulness to recipe: Yes
  • Met expectations? Yes. 
  • Would cook again? Probably. It was something different to the breads.
  • The taste test rated on a score of 5: 4. The fennel added a nice tough and it was refreshing to have a bread with a hard seedy crust and a soft inside.




  • 1/2 tsp dried fennel seeds. (Hopefully you can grind these down in a quick way. I used a mortar and pestle and it was a little slow going…)
  • Scant 4 cups all-purpose flour
  • 1 1/2 tsp. salt
  • 3/4 oz instant yeast (3 packets)
  • 1/4 cup olive oil
  • 1 1/4 cups water
  • 2 oz sesame seeds
  • 1 Tbsp. caraway seed
  • 1/2 tsp. dried powdered cumin


Again, the method for the recipe I used has all that you need and a few more photos of the process as well.


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