Recipe: Halloumi Flatbreads
It takes a little more effort to make your own flatbreads but it is definitely worth it. You can make the halloumi mixture and eat it all immediately or leave some in the fridge and use later, it will last up to 3 days and is great to have on hand. For a quick and easy breakfast, lunch or afternoon snack use shop bought pita breads. Cut a quarter of the way around the edge and gently open the inside. Preheat the frying pan while you are stuffing the pitas, then it’s just minutes away to tasty cheesy goodness.
Flat breads (makes 4)
Small drizzle olive oil
1/2 garlic clove crushed
2 tbsp chopped coriander leaves and stems
1 tbsp tomato paste
1/2 tsp dried chilli flakes OR 1 tsp chilli sauce (or my Mexican Sriracha recipe here)
1 small whole tomato
1 tsp good olive oil
Cracked black pepper
4 x 9″ pita breads
- For the flatbreads: Place flour in a bowl and add the salt and olive oil. Add small amounts of water to the flour, mixing in to form a dough. Do this slowly until it’s nice and firm. If you add too much water and it becomes wet just add more flour to bring it back.
- Divide mixture into 4 and roll into balls. Add some flour to a work surface and using a rolling pin, roll balls out as thin as you can in a round shape, it’s ok if they are not perfect circles.
- Combine all halloumi filling ingredients and blend until smooth. Divide Mixture into four.
- Spread haloumi filling evenly over your 4 flatbreads, leaving about a half centimetre from the edge clean. Fold in half and seal edges.
- Add flatbreads to a hot frying pan and cook each side for 1 – 2 minutes.
- Serve with lime wedges.