Ingredients

4 store-bought pita breads or homemade flatbreads (see instructions below)

2 cups (300 g) self-raising flour, plus extra for dusting

1 cup (250 g) Greek yoghurt (must be full-fat)

½ tsp sea salt flakes (optional)

1 cup (250 g) Greek yoghurt

50 g (1¾ oz) feta, finely crumbled

2 tbsp finely chopped fresh mint

2 tbsp lemon juice

½ tsp sea salt flakes

¼ tsp cracked black pepper

400 g (14 oz) halloumi, sliced into 2 cm (¾ inch) pieces

2 tsp dried oregano (can be substituted with dried thyme)

¼ tsp cracked black pepper

1 tsp sweet paprika

Pinch of chilli powder (optional)

2 tbsp olive oil

⅓ cup (115 g) honey

½ red onion, finely sliced

¼ bunch dill, leaves picked

¼ bunch mint, leaves picked

¼ bunch flat-leaf (Italian) parsley, leaves picked

⅓ cup (60 g) pomegranate seeds

Instructions

Step 1: To make the homemade flatbreads, combine the self-raising flour, Greek yoghurt, and sea salt (if using) in a large bowl. Mix with a spoon until the mixture forms large flakes.

Step 2: Knead the dough with your hands inside the bowl for 1–2 minutes until it forms a sticky, cohesive ball. Dust your hands with flour as needed to prevent sticking.

Step 3: Lightly flour a clean surface and divide the dough into eight equal portions. Roll each into a ball, then flatten with a rolling pin into circles or ovals about 3 mm (⅛ inch) thick.

Step 4: Heat a large non-stick frying pan over medium heat without oil. Cook each flatbread for 2–3 minutes on each side until golden with light brown spots and slightly puffed. Set aside.

Step 5: In a bowl, mix the second cup of Greek yoghurt, crumbled feta, chopped mint, lemon juice, sea salt, and cracked black pepper. Cover and chill until ready to serve.

Step 6: Toss the halloumi slices with oregano, black pepper, sweet paprika, chilli powder (if using), and 1 tablespoon of olive oil in a bowl to coat evenly.

Step 7: Heat the remaining tablespoon of olive oil in a frying pan over medium heat. Add the halloumi and cook for 2 minutes per side until golden brown.

Step 8: Turn off the heat, pour in the honey, and toss the halloumi with tongs until the honey bubbles and thickens, about 1–2 minutes. The cheese will soften but not melt.

Step 9: To assemble, spread each flatbread with a generous amount of the mint yoghurt sauce. Top with sliced red onion, honey-coated halloumi, fresh herbs, and pomegranate seeds.

Step 10: Drizzle with extra honey from the pan and serve immediately while the halloumi is still warm.

Tips & Variations

For a gluten-free option, substitute self-raising flour with a gluten-free blend suitable for flatbreads.

If you prefer spicier flavors, increase the chilli powder or add a pinch of cayenne.

Swap the honey for maple syrup or date syrup for a different sweet note.

Use fresh thyme instead of oregano for a more herbal aroma.

Prepare the flatbreads in advance and warm them up on a skillet just before serving.

Storage

Store any leftover flatbreads and halloumi separately in airtight containers in the refrigerator for up to 2 days. Reheat the flatbreads in a dry skillet to maintain their texture and warm the halloumi gently before serving. The honey coating tastes best fresh, so drizzle extra honey just before eating.

FAQs

Can I use a different cheese instead of halloumi?

Halloumi works best because it holds its shape when cooked and crisps nicely. You can try frying paneer as a substitute, though the flavor and texture will differ.

How do I make the flatbreads ahead of time?

You can prepare the dough and shape the flatbreads in advance, then refrigerate them covered for up to 24 hours. Cook just before serving to get the best texture and flavor.