Yvonne Cobb's homemade hot honey halloumi flatbread

Three flatbreads on a raised plate, topped with halloumi, pomegranate seeds. To the left there is hot honey in a jar and a bowl of pomegranate seeds.

On Wednesday 10 June, Yvonne Cobb showed us how to make hot honey at home, served with halloumi and homemade flatbread.

Ingredients

Halloumi

Flatbread:

  • 250g plain flour

  • 1 tsp baking powder

  • 1 tsp salt flakes

  • 250g Greek yoghurt

  • Oil for frying

Hot honey:

  • 1/2 a jar of honey

  • 2 tsp of chilli flakes (adjust to your desired spice level)

To serve:

  • Tzatziki.

  • Salad.

  • Pomegranate seeds.

Method

To prepare your flatbread:

  1. First, stir the sieved flour, baking powder, salt and yoghurt together in a large mixing bowl until combined.

  2. Dust a few handfuls of flour onto your worktop, then knead the dough for 1-2 mins until smooth.

  3. Roll the dough into four large rough flatbreads, or eight small ones.

  4. Preheat a wide frying pan over a high heat until smoking then, drizzle a few tablespoons of oil into the hot pan, then lay a flatbread in the pan and cook for 2 mins without interfering.

  5. Carefully using tongs, flip the flatbreads and fry for a further 2 minutes, or until charred at the edges and puffing up in the middle.

  6. Repeat until all the dough is cooked. You may need to reduce the heat to medium once you have done a flatbread or two.

To prepare halloumi:

  1. Soak the halloumi in cold water (this helps with the texture).

  2. Take the halloumi out and cut into thick slices.

  3. Fry the halloumi for two minutes on each side.

To prepare the hot honey:

  1. Heat honey on the hob until it reaches a simmer, but do not allow it to boil.

  2. Once it is simmering, stir in the chilli flakes.

To assemble:

  1. Add your flat bread to a plate, spread tzatziki over and place the halloumi on top.

  2. Add your salad and pomegranate seeds to serve.