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Homemade Flatbread with Spiced Halloumi and Mint Yoghurt

Serves 4

Ever wanted to make your own bread? Well, here’s your chance. These super easy flatbreads are incredibly tasty and impressive for a fancy brunch or light lunch. The mint yoghurt is cool and refreshing paired with the salt and spice of the cheese, coming together with a beautiful crunch from the cucumber and pomegranate. Truly one of my favourite things to eat.

For the Flatbread:


175g of Self Raising Flour

1/2 Tsp Baking Powder

175g of Natural Yoghurt

1/4 Tsp of Salt


For the Mint Yoghurt:


5 Sprigs of Fresh Mint

1/2 Lemon

1/2 Clove of Garlic

200g of Natural Yoghurt

Salt

Pepper


For the Halloumi:


225g of Halloumi

2 Tsp of Neutral Oil (I used rapeseed)

1/4 Tsp of Turmeric

1/4 Tsp of Cumin

1/4 Tsp of Chilli Powder

1/4 Tsp of Dried Thyme


For the Toppings:


1/2 Cucumber

80g of Pomegranate Seeds

Small Bunch of Fresh Parsley



Add all the flatbread ingredients to a bowl and mix well. Bring the dough together into a ball, and tip onto a floured work surface. Knead for a minute until well combined. Dust a bowl with flour, place the dough inside, cover with a plate and set aside to rest.


Roughly chop the mint leaves and discard the stalks. Add the mint leaves to a bowl and grate in the garlic and the zest of half the lemon. Squeeze in the juice of the whole lemon, add the yoghurt and season well with salt and pepper. Stir to combine and set aside.


Now for the halloumi. Add your neutral oil and spices into a bowl and mix together. Slice the halloumi into small cubes, add to the bowl and carefully turn the cheese in the spice mixture to coat. Set aside to marinate.


Remove the rested dough from the bowl and place on a floured surface. Dust a rolling pin with flour and divide the dough into six equal pieces. Roll the dough into a circle and flatten each piece with your hands. Use the rolling pin to roll each piece into rounds, roughly 2-3mm thick. Place a griddle or frying pan on a high heat and cook each flatbread for 1-2 minutes on each side.


Fry your halloumi in a pan on a medium heat until golden and slightly crispy.


Assemble your warm flatbreads with a couple spoons of mint yoghurt and spiced halloumi. De-seed your cucumber and slice into half moons. Finely chop your parsley and scatter it over the flatbreads along with the cucumber. Finally, sprinkle with pomegranate seeds and enjoy.