Spiced Halloumi Flatbreads with Black Garlic Miso Mayo
Made with everyday ingredients, these fab flatbreads are great have in your arsenal. The dough rests while you sort out the fillings. We’ve loaded ours with spiced halloumi, rich garlicky mayo, and a tahini-spiked mix of chickpeas and greens.
Ingredients
For the flatbreads:
2 cups (approximately 300g) plain flour
1 tsp salt
1 tsp baking powder
1 cup Greek-style yoghurt
2 Tbsp olive oil
For the black garlic mayo:
2 tsp Neudorf black garlic purée
1 tsp white or red miso
½ cup mayonnaise
For the halloumi:
1 packet Taiba halloumi, sliced
1 Tbsp olive oil
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
½ tsp chilli flakes
For the greens and chickpeas:
2 Tbsp olive oil
2 cloves garlic, finely sliced
A pinch of chilli flakes
120g bag of greens, such as kale or spinach
1 can chickpeas, drained and rinsed
2 Tbsp tahini
2 Tbsp chopped parsley or coriander
Method
For the flatbreads:
In a large bowl, combine the flour, salt, and baking powder. Add the yoghurt and olive oil and mix until the dough comes together. Roughly knead until smooth. Depending on the thickness of the yoghurt you might need to add 1-2 tablespoons of water. Divide the dough into 4 pieces, cover, and leave to rest for 20 minutes.
On a lightly floured bench, roll the dough out into thin rounds. In a hot, dry frying pan, or on your barbecue, add a flatbread and cook for 1-2 minutes or until it starts to puff up a little. Flip and cook for another minute. Wrap in a clean tea towel while you cook the rest of the flatbreads (this helps keep the breads soft). Stack the breads on top of each other and keep covered until required.
For the black garlic mayo:
Blend all ingredients together with a stick blender and set aside.
For the halloumi:
Combine the oil and spices in a bowl, then add the sliced halloumi and toss in the spice mix until lightly coated. Panfry or grill the halloumi for 2-3 minutes on each side until golden. Season with salt to serve.
For the greens and chickpeas:
Heat a tablespoon of oil in a frying pan. Add one clove garlic and cook until golden, then add the chilli flakes and greens and cook until wilted. Season with salt and pepper. Set aside - this can be served hot or at room temperature. In the same pan, add the remaining oil and garlic, fry until golden, then add the chickpeas and tahini, along with ½ cup water, and cook until heated through. Roughly mash with a wooden spoon, adding a little more water if required. Season with salt and pepper and stir through the herbs.
To serve:
Divide the greens, chickpeas, and halloumi between the flatbreads and drizzle with the black garlic mayo. This is also great with your favourite sauerkraut - we used Wildly Delicious Turmeric and Lemon.