Halloumi Flatbreads with Zhug and Crème Fraiche

These make SUCH a delicious lunch and are so easy! The zhug is a chilli/herb paste from Yemen, not sure how traditional mine is, but it’s tasty! You can make the flatbread dough and the zhug in advance to speed things up too.

The flatbreads are super versatile, you can use them in so many different ways. I’ve shaped mine into a sort of square shape but you could go rounder if you prefer. They are made using Greek Yoghurt – I would recommend using Fage 0%, purely because it is less watery than supermarket own brands and makes for a better dough.

Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Halloumi Flatbreads with Zhug and Crème Fraiche

Ingredients (makes 2 flatbreads)
100g self raising flour
100g greek yoghurt
1 tsp baking powder
1-2 tbsp olive oil
1 block halloumi, sliced
2-3 tbsp creme fraiche
Handful of watercress/lettuce
Handful of pomegranate seeds

For the zhug:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
Bunch of fresh coriander
Bunch of fresh parsley
2 green chillies (deseeded if you don’t want it too hot)
3 cloves garlic
Juice of 1-2 lemons
75ml extra virgin olive oil

1. Mix the flour, yoghurt and baking powder together, adding 1-2 tbsp water to help just bring the dough together. Use your hands to form the dough into a ball, then cover and set aside
2. Toast the cumin, coriander and pepper in a dry pan for 5 minutes, then grind to a powder in a pestle and mortar or spice grinder (or just a blender). Add to a food processor with the parsley, coriander, chilli and garlic. Blitz, then add the lemon juice and a good pinch of salt. Turn the blender on and pour in the olive oil in a steady stream. Season to taste and set aside.
3. Divide the dough into two, dust your work surface with flour, then roll each piece out into a square. Brush each side of the flatbreads with a little oil. Put a grill pan over a high heat and cook the flatbreads, one at a time, for 3-4 minutes on each side. Keep warm in the oven (just put it on its lowest setting), while you cook the halloumi.
4. In the same pan, grill the halloumi for a few minutes on each side. To serve, spread some crème fraiche on each flatbread, then top with the watercress, grilled halloumi, and pomegranate seeds. Drizzle over a couple of spoonful’s of the zhug and enjoy!

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