Halloumi Flat Bread
This is one of our favourite ways to enjoy squeaky cheese. The crispy cheese, fresh salad and creamy yoghurt dip encased in a delicious fresh and doughy flatbread is the ultimate lunch wrap.
Ingredients
200g natural yoghurt, plus more for dressing
200g self raising flour
1 tsp baking powder
Handful of semolina flour
225g Halloumi cheese
Salad leaves
Method
Place the yoghurt, flour, 2 tsps of oil and baking powder in large bowl.
Using a wooden spoon mix the ingredients together to form a ball of dough. Knead the dough for a couple of minutes until smooth. Cut the dough into 3 or 4 pieces depending on how many flatbreads you want to make.
Sprinkle the semolina flour on a clean work surface then using a rolling pin roll each dough ball out into a round shape about 2mm thick (each flatbread should be about the size of a tortilla wrap).
Lightly score the top of each wrap 4 or 5 times with a knife.
Put a large frying pan on a high heat and lay the rolled-out dough flat in the pan.
Leave it to cook for 2 minutes and then lift up the dough to check if the under-side is browned. When the underside is golden brown, flip the dough over in the pan and cook the reverse until golden too.
Slice the halloumi into pieces about 1cm thick. Add ½ tbsp of littleseed oil to a frying pan on a high heat, then lay the Halloumi slices in the pan. When the halloumi starts to go golden brown, flip it over and cook the other side for about a minute or until it starts to go golden too.
To each flatbread add some salad leaves, a couple of tablespoons of the chickpea and carrot salad, a few pieces of the halloumi and a drizzle of yoghurt.
Roll up and enjoy!
Cooking Time
10 minutes for the wraps
5 minutes for the halloumi
Prep Time
10 minutes
If you try this recipe we’d love to know what you think. Get in touch or share a photo with us on our socials.
