In a glass bowl combine the flour, salt and make a well in the middle. Add the yeast and the sugar with the water. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in and add the oil and keep on mixing. Work the rest of the flour in with your clean, flour-dusted hands on a flour dusted bench. Knead until it becomes a silky smooth and firm ball, for about 5’ and if necessary, add some more water.

Very lightly oil the dough ball and put it back in the glass bowl, cover it with a towel and keep it in a warm place for about 60’ to rise. At the end the dough will easily stretch when pulled.

If you choose not to make the halloumijun the same day, you can refrigerate for 1-2 days the dough after it has risen for the 60’, kept in the same bowl but covered with plastic wrap. The day you are going to make the halloumijun, take the dough out of the refrigerator and leave for 2 hours to bring to room temperature.

We make the filling/topping by adding the onion, garlic, peppers and parsley in a food-processor bowl with the metal blade attached and we blend until we have a nice paste but without overworking. Remove from the bowl to a tea towel and squeeze and press out most of the vegetable juices.

In another bowl we combine the grated halloumi with the filling/topping, along with the tomato paste, spices, salt and the oil and we mix well.

In the meantime, we preheat the oven to Max degrees C, air circulation.

Whether refrigerated or not, bring back the dough on a lightly flour dusted bench and punch it out to push out the air bubbles. Form a ball and further divide into tennis size balls, about 8.

Flour dust the bench surface again and take a roller to flatten each ball to a round shape of about 15cm and of 2mm thickness. Place the flatten dough into an oven proof dish that has been lightly dusted, or with a parchment paper on it, and take one or two heaped tablespoons of the filling/topping add to the center of the dough and spread with your fingers leaving a 1 cm margin at the edge. You want a very thin spread of the filling/topping. Add to the dish as many as it can accommodate and bake until the halloumijun edges crust and a bit browned, about 10’. Move to a plate, cover it and repeat for the rest of the halloumijun. The final result will be a rather soft crust so that you can roll it.

Serve with a drizzle of lemon juice and couple of parsley leaves, and either fold or roll the halloumijun and enjoy.