I adore this recipe because it’s easy, fresh, and feels restaurant-worthy without much effort. The combination of hot honey, herbed yoghurt, and warm halloumi makes it both comforting and exciting. I can use store-bought pita for convenience or make my own flatbreads in minutes. It’s perfect for casual entertaining, quick lunches, or a cozy weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Flatbread: 4 store-bought pita breads or homemade flatbreads
Homemade Flatbread: 2 cups (300 g) self-raising flour, plus extra for dusting 1 cup (250 g) Greek yoghurt (full-fat) ½ tsp sea salt flakes (optional)
Mint Yoghurt Sauce: 1 cup (250 g) Greek yoghurt 50 g (1¾ oz) feta, finely crumbled 2 tbsp finely chopped fresh mint 2 tbsp lemon juice ½ tsp sea salt flakes ¼ tsp cracked black pepper
Halloumi: 400 g (14 oz) halloumi, sliced into 2 cm (¾ inch) pieces 2 tsp dried oregano (or dried thyme) ¼ tsp cracked black pepper 1 tsp sweet paprika Pinch of chilli powder (optional) 2 tbsp olive oil ⅓ cup (115 g) honey
To Serve: ½ red onion, finely sliced ¼ bunch dill, leaves picked ¼ bunch mint, leaves picked ¼ bunch flat-leaf parsley, leaves picked ⅓ cup (60 g) pomegranate seeds
Directions
Make the Flatbread (if homemade): I mix the self-raising flour, Greek yoghurt, and salt in a bowl until it comes together as a dough. I knead briefly until smooth, then divide into eight portions. I roll each one out into a circle about 3 mm thick. Over medium heat, I cook each flatbread for 2–3 minutes per side until golden and puffed. I set them aside on a plate while I prepare the other ingredients.
Prepare the Mint Yoghurt Sauce: In a bowl, I mix the Greek yoghurt, feta, chopped mint, lemon juice, salt, and pepper until smooth. I cover it and refrigerate it until ready to serve.
Cook the Halloumi: I place the halloumi slices in a bowl with oregano, black pepper, paprika, chilli (if using), and 1 tablespoon of olive oil. I toss them to coat. Then, I heat the remaining olive oil in a large frying pan over medium heat and cook the halloumi for 2 minutes on each side until golden brown. I turn off the heat, pour in the honey, and turn the slices to coat them until the honey bubbles slightly and thickens.
Assemble the Flatbreads: I spread each flatbread with a generous spoonful of mint yoghurt sauce. I top with red onion, the hot honey-coated halloumi, fresh herbs, and pomegranate seeds. I drizzle a bit of the leftover honey from the pan on top and serve immediately while the halloumi is still warm.
Servings and Timing
This recipe makes 4 servings. It takes about 25 minutes to prep and 15 minutes to cook, for a total of 40 minutes. I love how quick it is to pull together yet how impressive it looks on the plate.
Variations
I sometimes add a handful of baby spinach or rocket for extra greens. For a little crunch, I top it with roasted nuts or seeds. If I’m in the mood for something spicier, I stir a bit of chilli oil into the honey before drizzling it over the halloumi. To make it lighter, I swap the flatbread for lettuce wraps or serve everything as a salad bowl.
Storage/Reheating
I store any leftovers in separate containers for up to 3 days — the halloumi, herbs, onion, and sauce each in their own airtight container. When ready to serve, I quickly reheat the halloumi in a pan until warm and reassemble the wraps. The flatbreads can be reheated in a dry pan or oven for a minute or two. These aren’t suitable for freezing, but they hold well in the fridge for quick meals.
FAQs
Can I make this ahead of time?
Yes, I prepare the sauce, slice the halloumi, and chop the herbs in advance. I cook the halloumi and assemble just before serving for the best texture.
Can I use store-bought flatbreads?
Absolutely — they save time and work perfectly when lightly warmed.
What can I use instead of feta in the sauce?
I sometimes use labneh or a bit of cream cheese for a milder flavor.
How do I keep the halloumi from getting rubbery?
I cook it over medium heat until golden — not too long — and serve it immediately after tossing in the honey.
Can I use another cheese?
Yes, paneer or grilling cheese works as a great substitute for halloumi.
Is this recipe vegetarian?
Yes, it’s completely vegetarian-friendly.
Can I make the honey spicier?
Definitely — I add a pinch of cayenne or a drizzle of chilli oil for extra heat.
What can I serve on the side?
I like pairing it with a fresh cucumber salad or roasted vegetables.
Can I turn this into a salad?
Yes, I serve the halloumi and toppings over mixed greens and drizzle the hot honey and yoghurt sauce on top.
How can I make it vegan?
I use a vegan halloumi alternative and replace the honey with maple or agave syrup.
Conclusion
I love how these Halloumi Flatbreads with Hot Honey combine sweet, salty, creamy, and tangy flavors into one simple yet satisfying meal. The golden halloumi with sticky honey, cool mint yoghurt, and bursts of pomegranate make every bite fresh and exciting. Whether I’m hosting friends or treating myself to a quick but special dinner, this recipe never fails to impress.
These Halloumi Flatbreads with Hot Honey are a vibrant, satisfying meal featuring crispy golden halloumi glazed in spiced honey, fresh herbs, and a creamy mint yoghurt sauce, all wrapped in soft flatbreads. Sweet, salty, and tangy, they’re perfect for a quick yet impressive vegetarian meal.
Ingredients
Flatbread
4 store-bought pita breads or homemade flatbreads
Homemade Flatbread
2 cups (300 g) self-raising flour, plus extra for dusting
1 cup (250 g) Greek yoghurt (full-fat)
½ tsp sea salt flakes (optional)
Mint Yoghurt Sauce
1 cup (250 g) Greek yoghurt
50 g (1¾ oz) feta, finely crumbled
2 tbsp finely chopped fresh mint
2 tbsp lemon juice
½ tsp sea salt flakes
¼ tsp cracked black pepper
Halloumi
400 g (14 oz) halloumi, sliced into 2 cm (¾ inch) pieces
2 tsp dried oregano (or thyme)
¼ tsp cracked black pepper
1 tsp sweet paprika
Pinch of chilli powder (optional)
2 tbsp olive oil
⅓ cup (115 g) honey
To Serve
½ red onion, finely sliced
¼ bunch dill, leaves picked
¼ bunch mint, leaves picked
¼ bunch flat-leaf parsley, leaves picked
⅓ cup (60 g) pomegranate seeds
Instructions
Make the Flatbread (if homemade): In a bowl, mix flour, yoghurt, and salt until a dough forms. Knead briefly until smooth, then divide into eight portions. Roll each into a 3 mm thick circle. Cook on a dry pan over medium heat for 2–3 minutes per side until golden and puffed. Set aside.
Prepare the Mint Yoghurt Sauce: In a bowl, combine yoghurt, feta, mint, lemon juice, salt, and pepper. Mix until smooth, cover, and refrigerate until ready to use.
Cook the Halloumi: Toss halloumi slices with oregano, pepper, paprika, chilli, and 1 tbsp olive oil. Heat remaining olive oil in a frying pan over medium heat. Cook halloumi for 2 minutes per side until golden. Turn off heat, add honey, and coat halloumi as the honey bubbles slightly and thickens.
Assemble the Flatbreads: Spread each flatbread with mint yoghurt sauce. Add sliced red onion, hot honey-coated halloumi, herbs, and pomegranate seeds. Drizzle with leftover honey from the pan and serve immediately while warm.
Notes
Add baby spinach or rocket for extra greens.
For more spice, stir chilli oil or cayenne into the honey.
Substitute feta with labneh or cream cheese for a milder sauce.
Make it vegan by using plant-based halloumi and maple syrup instead of honey.
Store components separately in the fridge for up to 3 days; reheat halloumi before serving.
