Weigh out the flour and mix with salt.

Add the water, honey and yeast to the bowl and stir the yeast and honey together thoroughly.

Add the flour mixture and knead at low speed for 10 minutes.

Leave the dough to rise until it doubles in size at room temperature – about 3 hours.

Finely chop the garlic cloves and mash them until they become a juicy pulp.

Mix with the salad cheese, parsley and olive oil.

Heat the oven to 250º C.

Divide the raised dough into two equal portions.

Roll them out into two flat oblongs of 20 x 15 centimetres each.

Spread the cheese mixture in the middle of each oblong in a long strip and roll into a flute.

Repeat the process with the second flute and place both on a baking sheet.

Beat the egg and brush over the flutes before lowering the oven temperature to 200º C and bake them for 25 minutes or until golden.

Tip: You can replace 150 – 200 grams of flour with a blend of rye and wheat flour or spelt flour.