Halloumi Flatbreads with Hot Honey Recipe
These Halloumi Flatbreads with Hot Honey offer a delightful combination of crispy, golden halloumi slices coated in sweet, bubbling honey, nestled inside soft homemade or store-bought flatbreads. Complemented by a refreshing mint yoghurt sauce, fresh herbs, and the crunch of pomegranate seeds and red onion, this recipe balances sweet, salty, and tangy flavors, making it perfect for a satisfying lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Flatbreads:
- 300 g self-raising flour, plus extra for dusting
- 250 g full-fat Greek yoghurt
- ½ tsp sea salt flakes (optional)
Mint Yoghurt Sauce:
- 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
Halloumi and Toppings:
- 400 g halloumi, sliced into 2 cm (¾ inch) pieces
- 2 tsp dried oregano (or dried thyme as substitute)
- 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
Additional:
- 4 store-bought pita breads or homemade flatbreads (from above recipe)
Instructions
- Make the flatbread dough: In a large mixing bowl, combine self-raising flour, Greek yoghurt, and salt (if using). Mix with a spoon until the mixture resembles large flakes.
- Knead the dough: Using your hands, knead the dough in the bowl until it forms a large ball, about 1–2 minutes. Initially, it will feel dry but will turn sticky. Lightly dust your hands with flour if necessary.
- Divide and roll out dough: Dust a clean surface with flour, transfer dough, and divide into eight equal pieces. Roll each piece into a ball, re-flour the surface and dough, then roll into circular or oval shapes about 3 mm thick with a rolling pin.
- Cook 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.
- Prepare mint yoghurt sauce: In a bowl, combine Greek yoghurt, crumbled feta, chopped mint, lemon juice, sea salt, and black pepper. Mix well, cover, and refrigerate until serving.
- Season halloumi: In a large bowl, toss halloumi slices with dried oregano, black pepper, sweet paprika, optional chilli powder, and 1 tablespoon olive oil to coat evenly.
- Cook halloumi: Heat remaining 1 tablespoon olive oil in the frying pan over medium heat. Add halloumi and cook 2 minutes per side until golden brown.
- Add honey to halloumi: Turn off the heat. Pour honey over halloumi slices and use tongs to turn them, coating well as honey bubbles and thickens for 1–2 minutes. The halloumi softens but does not melt.
- Assemble wraps: Spread each flatbread generously with mint yoghurt sauce. Top with sliced red onion, honey-coated halloumi, fresh dill, mint, parsley leaves, and pomegranate seeds in order.
- Serve: Drizzle any remaining honey from the pan over the assembles and serve immediately while halloumi is hot for the best flavor and texture.
Notes
- Use full-fat Greek yoghurt for the best texture and flavor in the flatbreads and sauce.
- Store-bought pita breads can be used to simplify the recipe, but homemade flatbreads add a rustic charm and fresh taste.
- Adjust the amount of chilli powder in the halloumi seasoning according to your spice tolerance.
- Honey caramelizes the halloumi slightly, adding a sweet counterpoint to the salty cheese.
- For gluten-free options, substitute self-raising flour with a gluten-free flour mix that includes leavening agents.
- This dish is best enjoyed immediately for optimal halloumi texture and fresh herb flavor.
Keywords: Halloumi flatbread, hot honey, Mediterranean flatbread, halloumi recipe, mint yoghurt sauce, pomegranate seeds, easy vegetarian meal
