Introduction

Halloumi Flatbreads with Hot Honey combine salty, squeaky cheese with a sweet and spicy glaze for a vibrant and satisfying dish. Whether using store-bought flatbreads or making your own, this recipe offers a delicious way to enjoy fresh herbs, zesty yogurt, and the unique texture of grilled halloumi.

A close-up of a flatbread sandwich with three layers: the bottom layer is a round, light brown flatbread with a soft and slightly uneven texture; the middle layer is a thick spread of creamy white yogurt sauce with green herb flecks, evenly covering the flatbread; the top layer consists of two thick, golden-brown grilled halloumi slices with a crisp surface, scattered vibrant red pomegranate seeds, and fresh green herbs including mint, parsley, and dill leaves placed on and around the halloumi, all arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

300 g self-raising flour, plus extra for dusting

250 g Greek yoghurt (must be full-fat)

½ tsp sea salt flakes (optional)

250 g Greek yoghurt

50 g feta, finely crumbled

2 tbsp finely chopped fresh mint

2 tbsp fresh lemon juice

½ tsp sea salt flakes

¼ tsp freshly cracked black pepper

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

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

¼ tsp freshly cracked black pepper

1 tsp sweet paprika

1 pinch chilli powder (optional)

2 tbsp olive oil

115 g honey

½ red onion, finely sliced

¼ bunch dill, leaves picked

¼ bunch mint, leaves picked

¼ bunch flat-leaf parsley, leaves picked

60 g pomegranate seeds

Instructions

Step 1: To make the homemade flatbread (optional), add the self-raising flour, Greek yoghurt, and salt (if using) to a large mixing bowl.

Step 2: Mix to combine with a spoon until the mixture resembles large flakes.

Step 3: Use your hands to knead the dough in the bowl until it’s well combined and forms a large ball; this should take 1–2 minutes. The dough will feel dry at first but become sticky—lightly dust your hands with flour if needed.

Step 4: Lightly dust a clean kitchen bench or chopping board with flour. Transfer the dough and divide it into eight equal portions using a knife or bench scraper.

Step 5: Roll each portion into a ball, re-flour the surface and dough tops, and roll each ball into a circular or oval shape about 3 mm (⅛ inch) thick. Rustic edges are perfectly fine.

Step 6: Heat a large non-stick frying pan over medium heat (no oil needed). Cook the flatbreads one at a time for 2–3 minutes on each side, until golden with light brown patches and puffed slightly. Set aside.

Step 7: Make the mint yoghurt sauce by mixing the 250 g Greek yoghurt, crumbled feta, chopped mint, lemon juice, sea salt flakes, and black pepper in a bowl. Cover and refrigerate until serving.

Step 8: In a large bowl, toss the halloumi slices with oregano, black pepper, sweet paprika, chilli powder (optional), and 1 tablespoon of olive oil to coat well.

Step 9: Heat the frying pan over medium heat, add the remaining 1 tablespoon of olive oil, then cook the halloumi slices for 2 minutes on each side until golden brown.

Step 10: Turn off the heat, add the honey, and use tongs to coat the halloumi as the honey bubbles and thickens, about 1–2 minutes. The halloumi will soften but not fully melt.

Step 11: To assemble, spread each flatbread with a generous dollop of mint yoghurt sauce. Top with sliced red onion, honey-coated halloumi, dill, mint, parsley, and pomegranate seeds in that order.

Step 12: Drizzle with extra honey from the pan and serve immediately while the halloumi is still hot.

Tips & Variations

For a smokier flavor, try grilling the halloumi instead of using a frying pan.

If you prefer less sweetness, reduce the honey or omit it altogether and serve on the side.

Use dried thyme instead of oregano for a slightly different herbal note.

Make the flatbreads ahead and reheat them gently in a dry pan or oven to keep them soft.

Add sliced cucumber or tomatoes for extra freshness and crunch.

FAQs

Can I use regular plain flour instead of self-raising flour for the flatbreads?

Yes, but you will need to add 1½ teaspoons of baking powder to 300 g of plain flour to achieve a similar rise and texture.

Is there a substitute for halloumi if I can’t find it?

Paneer or grilled feta can be used as alternatives, but note they will have a slightly different texture and flavor. Halloumi’s unique squeak and grill-ability make it ideal for this recipe.