Golden, crispy halloumi, sticky hot honey and fresh herbs – perfect for entertaining!
These Halloumi Flatbreads with Hot Honey wow everyone when they hit the table – and they taste even better than they look! They are so festive and impressive and give “I’ve spent hours in the kitchen” vibes, when really they not only come together quickly, but a lot of the prep can be done ahead. This is a starter I make when I want to impress family and friends (but I don’t have much time), but it’s equally delicious as a “pull-it-together” family weeknight meal.
I’ve included the recipe for my homemade flatbread, which is made with a two-ingredient dough. Self-raising flour and full-fat Greek yoghurt are all that you need. There is no proving, no resting, no waiting. It’s as simple as combining the ingredients, then rolling out your delicious little flatbreads into any shape you like – I like oval or round – the more rustic, the better! Although you could absolutely use storebought flatbreads to make this an even quicker meal.
The flatbread is then paired with a homemade creamy mint yoghurt sauce, red onion, fresh herbs and pops of pomegranate, before being topped with marinated halloumi in a sweet, sticky, hot honey sauce. If you are new to halloumi, or love it and maybe haven’t cooked with it before, prepare for it to enter your regular rotation – it’s so easy to work with and you can create easy, delicious, textural delights like this recipe! Perfect for entertaining, you can be sure this recipe will be making an appearance on our dinner table during the festive season.
Can I use store-bought flatbread?
Absolutely! If you’re short on time, store-bought pita, naan or tortilla wraps all work perfectly.
What other toppings can I use?
Sliced cucumber, roasted capsicum (bell pepper) or toasted pine nuts would be great additions.
How can I make this even faster?
Prep the mint yoghurt sauce and slice the red onion ahead of time (or use store-bought tzatziki). You can also pre-slice the halloumi and store it in the fridge until ready to cook. See the Make Ahead instructions below.
Watch how to make Halloumi Flatbreads with Hot Honey
What are some other delicious recipes made using flatbreads or wraps?
If you enjoyed these hot halloumi flatbreads, I think you’ll love:
BBQ Chicken Flatbreads
Chicken Shawarma with Garlic Yoghurt Sauce
Chicken Gyros
Lemon and Oregano Chicken Tzatziki Wrap
Nachos Beef Folded Wraps
Halloumi Flatbreads with Hot Honey
Crispy, golden halloumi is coated in sticky hot honey, then served with fresh herbs, creamy mint yoghurt and soft flatbreads. Halloumi Flatbreads with Hot Honey are perfect for busy nights, quick lunches or casual entertaining.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Flatbread
- 4 store-bought pita breads or homemade flat breads (recipe below)
Homemade Flatbread
- 2 cups (300 g) self-raising flour, plus extra for dusting
- 1 cup (250 g) Greek yoghurt (must be full-fat)
- ½ tsp sea salt flakes (optional)
Mint Yoghurt Sauce
- 1 cup (250 g) Greek yoghurt
- 50 g (13/4 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
- 400 g (14 oz) halloumi, sliced into 2 cm (3/4 inch) pieces
- 2 tsp dried oregano (can be substituted with 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
To serve
- 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
Instructions
Homemade Flatbread
- Add the self-raising flour, Greek yoghurt and salt (if using) to a large mixing bowl.
- Mix to combine with a spoon until the mixture resembles large flakes.
- Use your hands to knead the dough in the bowl until it’s well combined and forms a large ball (this should only take 1–2 minutes). The dough will initially feel dry (you may feel like it’s not binding), but then it will begin to get very sticky – lightly dust your hands with more flour if needed.
- Lightly dust a clean kitchen bench or chopping board with flour. Transfer the dough to the floured surface and divide the dough into 8 equal portions – use a knife or bench scraper to cut the dough in half, then in half again and so on.
- Roll each portion of dough into a ball. Re-flour the work surface and the tops of the dough balls and use a rolling pin to roll each ball into a circular or oval shape about 3 mm (1/8 inch) thick. They don’t need to be perfect – rustic edges add to the charm!
- Heat a large non-stick frying pan over medium heat (no oil needed). One at a time, cook the flatbreads for 2–3 minutes on each side, or until they are golden with light brown patches and cooked through – they will also puff up slightly. Set aside on a plate.
Mint Yoghurt Sauce
- Add all the ingredients to a bowl and mix well to combine. Cover and set aside in the fridge until ready to serve.
Halloumi
- Add the halloumi to a large bowl with the oregano, pepper, sweet paprika, chilli (if using) and 1 tablespoon of the olive oil. Toss to coat well.
- Place the frying pan over medium heat. Add the remaining 1 tablespoon of olive oil followed by the halloumi slices. Cook for 2 minutes on each side, or until golden brown.
- Turn the heat off. Add the honey and turn the halloumi with tongs, until well coated and the honey is bubbling and thickened, about 1–2 minutes. The halloumi goes a little soft, but it does not fully melt.
Assemble Wraps
- Spread each wrap with a generous dollop of the mint yoghurt sauce, then top with the sliced red onion, halloumi, herbs and pomegranate seeds, in that order. Drizzle with some of the extra honey from the pan and eat immediately while the halloumi is still hot.
Notes
Make ahead
Mint yoghurt sauce – Prepare and store in an airtight container in the fridge for up to 3 days.
Homemade flatbread – Cook ahead and store in an airtight container for up to 24 hours. Reheat in a warm pan, oven or toaster.
Halloumi, onion, herbs, pomegranate – Cut the halloumi ahead of time and store it in an airtight container for up to 24 hours. Prepare the onion, herbs and pomegranate and store separately, refrigerated, for up to 24 hours in airtight containers. This makes really quick work of preparing the meal when entertaining (or if you’re in a hurry!).
Leftovers
Refrigerate leftovers for up to 3 days. Keep all elements separate and assemble when ready to eat. Not suitable to freeze.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Quick and Easy, Vegetarian, Entertaining
- Method: Pan-fried, Assemble
- Cuisine: Modern Mediterranean-inspired
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