First make the dough. I used my food processor but you can knead by hand. Put the flour, yeast, salt, sugar, and the flavouring ingredients (if you have them) into the bowl and pulse a couple of times to mix. Whisk together the egg, milk and melted butter in a small bowl and add it to the flour. Knead, adding just enough water, till you have a soft, smooth and elastic dough which is just short of sticky. Add water/ flour as necessary to get this consistency of dough. Too much flour will spoil the texture of the pies.
Place the dough in a well-oiled bowl, turning to coat it well. Cover loosely and let the dough rise for about 1 to 2 hours, until it is double in volume. Once it has risen, deflate the dough by pressing it out and folding it a few times. Then place it in a container (the dough will rise so use a large enough container), cover loosely and refrigerate for about 2 hours. You can leave this in the fridge overnight too, if you want to make these pies in two stages.
While the dough is sitting for the first rise, make the filling. Mix all the ingredients for the filling, except the milk (or egg if youu2019re using it) with a fork. If youu2019re not using the filling immediately, keep it aside and add the milk only when youu2019re ready to use the filling.
The filling should be somewhat like a stiff paste, joust moist rather than wet.
Now shape the Flaounes. Divide the dough into 8 equal pieces (10 if you want slightly smaller pies). Lightly oil your work surface and rolling pin. Then roll each piece into a 5 to 6u201d round. The round of dough should be thinner rather than thick. If it is too thick you will have a very u201cbreadyu201d pie, but make sure that your round of dough is not too thin to support/ carry the weight of the filling.
Divide the filling also into 8 (or 10) portions. Spread the sesame seeds on a largish plate and place the round of dough on it, in the centre, and press down lightly. This makes for an easy way to coat the Flaounes with sesame seeds. Now place the round on your working surface and put one portion of filling (about a generous tablespoon full of it) in the middle of the round of dough and spread it lightly, leaving about 1u201d free at the edge.
You can make triangular or square Flaounes, and I personally feel that the square ones (more traditional) were less bready and nicer to eat. For the square ones, fold the two opposite edges over the filling leaving the centre exposed. Now fold over the other two edges as well so you have a square pocket with the filling showing at the centre. Press down the sealed points with the tines of a fork.
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 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. It is important to seal the pies well or they will open up during the second rise/ baking. Do not pinch the flaps together like for Hamantaschen as they will come apart as they rise. I learnt this the hard way!
Place the shaped pies on a greased or parchment lined baking sheet, leaving 2 to 3u201d between them, and let them rise for about 40 minutes. Just before baking them, brush the sides (dough part) with milk (or beaten egg) and bake the Flaounes at 190C (375F) for 25 to 30 minutes till theyu2019re done, 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 oneu2019s palm. These pies keep for two days at room temperature in an airtight container. You can freeze the extras to eat later.