1. Prepare the Dough:

• In a large mixing bowl, combine flour, yeast, sugar, and salt. Stir to combine.
• In a separate bowl, whisk together warm milk, olive oil, and the egg. If using, add masticha powder and vinegar. Pour this wet mixture into the flour mixture.
• Mix everything together until a dough forms. Knead for about 8-10 minutes, either by hand or with a stand mixer, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to make it too dry.
• Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rest for 1 hour in a warm place, allowing it to rise and double in size.

2. Prepare the Filling:

• While the dough is rising, make the filling. In a bowl, mix together the grated halloumi, ricotta cheese (or feta), fresh mint, raisins (if using), and cinnamon.
• Add salt and black pepper to taste. Then, crack in the egg and mix thoroughly to combine. The filling should be moist and sticky but firm enough to hold together.

3. Assemble the Flaounes:

• After the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions (or 4 larger portions for bigger pastries).
• Roll each portion into a ball and then flatten it into a round disc about 1/4 inch thick.
• Place a generous amount of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape or fold the edges up into a pyramid-like shape, pinching the edges to seal the filling inside.
• Alternatively, you can shape the dough into a round and fold it into a closed pocket.

4. Second Rise:

• Place the assembled flaounes on a greased or parchment-lined baking sheet. Leave space between them to allow for expansion.
• Cover them with a clean kitchen towel and let them rise for another 30 minutes to 1 hour, until they puff up slightly.

5. Bake the Flaounes:

• Preheat your oven to 180°C (350°F).
• Before baking, brush the top of each flaouna with the beaten egg to give it a golden, glossy finish.
• Bake the flaounes for 25-30 minutes, or until the dough is golden brown and crisp, and the filling is bubbling slightly.

6. Serve:

• Once baked, allow the flaounes to cool for a few minutes before serving.
• Garnish with a little extra chopped mint or a drizzle of honey (optional). They can be enjoyed warm or at room temperature.