Once you’ve nailed the basic flatbread recipe, you can use your imagination with other flavours in the bread and what you top it with. See our other recipe for lemon chicken kebabs with spiced flatbread. And all you need to remember is the 1:1 ratio of flour to yoghurt and off you go!
Lemon Thyme Halloumi Flatbreads
- In a bowl, mix the 70g flour and 70g yoghurt, seasoned well with salt and pepper, into a smooth ball of dough. It should take just a few minutes to come together. Cover and leave to rise for about 15 mins.
- Meanwhile, zest the lemon and add the juice to a small bowl. Add the chopped thyme and honey and stir to make a marinade.
- Cut the halloumi into 1cm slices and arrange in a bowl or tupperware with a lid, pour over the marinade and cover all of the cheese.
- Prepare the tzatziki dip by finely slicing the cucumber and mixing with the 2 tbsp of yoghurt and the chopped mint, and a little salt and pepper.
- On the hob, heat a frying pan or flat griddle. You will need this really hot. No oil is needed, you will be baking your flatbreads dry.
- Divide the bread into two large or four small balls and using plenty of extra flour, roll or press this out into flat rounds. Place in the hot pan/griddle and cook for 1-2 minutes. It should puff up a little. Turn over and cook the other side. Flip until each side is nicely toasted (a little bit blackened add to the flavour, but don't overdo it). Place cooked flatbreads on a cooling rack so they don't steam themselves soggy.
- Once you've cooked the flatbreads, if using a frying pan, allow it to cool a little before adding a little olive oil. Fry the halloumi slices until golden on each side.
- Now assemble your flatbreads, layering rocket on the bread, adding the tomatoes and spring onion and drizzling with the tzatziki sauce. Top with your halloumi slices.