Description
This recipe for Halloumi Flatbreads with Hot Honey combines warm, homemade flatbreads topped with golden-fried halloumi cheese coated in bubbling sweet honey, complemented by a fresh, herby mint yoghurt sauce and pomegranate seeds for a burst of tartness. Perfect for a satisfying brunch or light dinner, these flatbreads offer a delightful balance of creamy, sweet, and savory flavors with a hint of spice.
Ingredients
Scale
Flatbread Dough
- 2 cups (300 g) self-raising flour, plus extra for dusting
- 1 cup (250 g) full-fat Greek yoghurt
- ½ tsp sea salt flakes (optional)
Mint Yoghurt Sauce
- 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
Halloumi and Topping
- 400 g (14 oz) halloumi, sliced into 2 cm (¾ inch) pieces
- 2 tsp dried oregano (or 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
Served With
- 4 store-bought pita breads or homemade flatbreads (from dough above, makes 8 pieces)
Instructions
- Make the dough: In a large mixing bowl, combine the self-raising flour, Greek yoghurt, and sea salt flakes if using. Stir with a spoon until the mixture breaks into large flakes.
- Knead the dough: Use your hands to knead the mixture inside the bowl until it forms a large, sticky ball of dough, about 1-2 minutes. Lightly flour your hands as needed to manage stickiness.
- Shape the dough: Dust a clean surface with flour and transfer the dough onto it. Cut the dough into eight equal portions using a knife or bench scraper. Shape each portion into a ball, re-flour the surface and dough tops, and roll each ball into a roughly circular or oval flatbread about 3 mm (⅛ inch) thick, embracing rustic edges.
- Cook the flatbreads: Heat a large non-stick frying pan over medium heat without adding oil. Cook each flatbread for 2–3 minutes per side, until golden with light brown patches and slightly puffed. Set the cooked flatbreads aside on a plate.
- Prepare the mint yoghurt sauce: In a bowl, combine Greek yoghurt, crumbled feta, chopped fresh mint, lemon juice, sea salt flakes, and cracked black pepper. Mix well and cover; refrigerate until ready to serve.
- Season the halloumi: Place the halloumi slices in a large bowl and toss with dried oregano, cracked black pepper, sweet paprika, chilli powder if using, and 1 tablespoon of olive oil ensuring even coating.
- Cook the halloumi: Heat a frying pan over medium heat. Add the remaining 1 tablespoon of olive oil, then place the coated halloumi slices in the pan. Cook for 2 minutes on each side until golden brown.
- Glaze the halloumi with honey: Turn off the heat and drizzle honey over the halloumi. Toss the slices gently with tongs to coat them as the honey heats and thickens, about 1–2 minutes. Halloumi will soften slightly but not melt.
- Assemble the flatbreads: Spread each flatbread generously with mint yoghurt sauce. Top with sliced red onion, honey-glazed halloumi, fresh herbs (dill, mint, parsley), and pomegranate seeds in order.
- Serve: Drizzle additional honey from the pan over the toppings and serve immediately while the halloumi is warm and the flatbreads are fresh.
Notes
- Flatbreads can be made ahead and reheated gently in a pan or wrapped in foil and warmed in the oven.
- For a spicier kick, increase the pinch of chilli powder or add a few red pepper flakes to the halloumi seasoning.
- Using full-fat Greek yoghurt adds richness to both the dough and sauce.
- If store-bought pita breads are used, adjust the quantity of homemade flatbreads accordingly or omit making dough entirely.
- Store leftover halloumi separately after cooling and reheat gently to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Flatbread
- Method: Frying
- Cuisine: Mediterranean
Keywords: halloumi flatbread, hot honey halloumi, Mediterranean flatbread, homemade flatbread, mint yoghurt sauce, pomegranate seeds, sweet and spicy halloumi
