Description
These Halloumi Flatbreads with Hot Honey combine soft, chewy flatbreads topped with crispy, golden halloumi coated in a warm, sweet-spicy honey glaze. Enhanced with a refreshing mint yogurt sauce, fresh herbs, and tangy pomegranate seeds, this recipe offers a perfect balance of savory, sweet, and fresh flavors in an easy-to-make Mediterranean-inspired dish.
Ingredients
Flatbreads
- 2 cups (300 g) self-raising flour, plus extra for dusting
- 1 cup (250 g) Greek yoghurt (full-fat)
- ½ tsp sea salt flakes (optional)
Mint Yogurt 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 freshly cracked black pepper
Halloumi and Seasoning
- 400 g (14 oz) halloumi, sliced into 2 cm (¾ inch) pieces
- 2 tsp dried oregano (or dried thyme)
- ¼ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- Pinch of chilli powder (optional)
- 2 tbsp olive oil
- ⅓ cup (115 g) honey
Toppings
- 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
- 4 store-bought pita breads or homemade flatbreads (recipe above)
Instructions
- Make the Homemade Flatbread (optional): In a large mixing bowl, combine the self-raising flour, Greek yoghurt, and sea salt if using. Mix with a spoon until the mixture forms large flakes, then knead with your hands for 1–2 minutes until a sticky dough ball forms. Lightly flour your work surface, divide the dough into eight equal portions, roll each into balls, then use a rolling pin to flatten them to about 3 mm thick, creating rustic circles or ovals.
- Cook the Flatbreads: Heat a large non-stick frying pan over medium heat without oil. Cook each flatbread for 2–3 minutes per side, until golden with brown patches and slightly puffed. Set aside on a plate.
- Prepare the Mint Yogurt Sauce: In a bowl, combine Greek yoghurt, crumbled feta, chopped fresh mint, lemon juice, sea salt, and cracked black pepper. Mix well and refrigerate until ready to use.
- Season the Halloumi: Place halloumi slices in a large bowl. Add dried oregano, black pepper, sweet paprika, chilli powder if using, and 1 tablespoon olive oil. Toss to coat the halloumi evenly.
- Cook the Halloumi: Heat the remaining 1 tablespoon olive oil in a frying pan over medium heat. Add the halloumi slices and cook for 2 minutes on each side until golden brown.
- Glaze the Halloumi with Honey: Turn off the heat, add the honey to the pan, and use tongs to toss the halloumi gently until the honey thickens and bubbles, coating the cheese well. This takes about 1–2 minutes. The halloumi will soften slightly but not melt.
- Assemble the Wraps: Spread each flatbread generously with the mint yogurt sauce. Top with sliced red onion, honey-glazed halloumi, fresh dill, mint, parsley leaves, and pomegranate seeds in that order.
- Serve: Drizzle with extra honey from the pan and serve immediately while the halloumi is still warm.
Notes
- If you prefer a shortcut, store-bought pita breads can replace homemade flatbreads.
- The honey glaze can be adjusted with more or less chili powder depending on desired heat.
- Full-fat Greek yoghurt is recommended for creaminess in the sauce and dough.
- Use fresh herbs for the best flavor contrast with the sweet and salty halloumi.
- This dish is best enjoyed immediately while halloumi is warm and soft.
