I’m a sucker for dips and bread.
Maybe because I’m constantly peckish… I dunno…. But the idea of fresh flatbread and dips galore is enough to make me a happy chappy. Call it a day. I’m done. “Susan, cancel all my appointments” (too far?)
The thought of filling up too much for dinner just doesn’t cross my mind… “Pass the bread board will ya!” and let’s stuff our face.
(But of course leaving room in our second and third stomachs for dessert and dinner…. duhhhhhhhh)
So being the ‘gimme some bread to mop up my meal’ kinda gal, you can imagine my happiness to discover the humble flatbread can be made simply with two staple pantry ingredients. Greek Yoghurt and Self Raising Flour. BOO YEAH. HAPPY DANCE.
I’ve been posting quite a few dough recipes lately here and here, but you’ll be pleased to know that this bread requires ZERO proving.
Mmmmm hmmmmmm ZERO mateys! Mix, roll out, grill! Boom Boom shake da room.
It’s that easy. You may or may not be able to make it in your sleep….. maybe…. *not recommended for those under 15 years of age*
This flatbread combo idea was inspired from the one and only Greece.
Being the home of halloumi and all (and being a complete halloumi fangirl) immediately this was already a winner.
But go and chuck in some basil sauce and fresh tomatoes and I’m a happy chappy x100!
It’s fresh, light, quick and did I mention easy? WIN WIN WIN WIN WIN!
This can really be a starter, main
or dessert. In Greece we scoffed it down as a entree accompanied by the worlds best sunset (maybe that’s why the restaurant was called ‘Sunset Restaurant’ haaaaaaaahhhhhhhhh) but following photographing this bad boy I munched it down as a main.
OR EVEN just whip up the flat bread and whip out your favourite dips, your favourite pals, and chow down.
HOMEMADE PITA WITH HALLOUMI AND BASIL SAUCE
flat bread recipe adapted from The Little Things
1 tablespoon olive oil
250g halloumi, sliced into small rectangles
2 tomatoes, sliced thickly
2 cups leafy greens (optional)
1 large bunch basil, stems removed, rinsed
2 cloves garlic, peeled
1/4 cup olive oil, or more
Juice of 1 lemon
To make the Flatbreads:
1. Mix all the ingredients together by hand, or use a food processor. Mix until you have a dough. If the consistency is too wet: add extra flour, if too dry: add some water.
2. Dust your work surface with some flour and knead the dough for a minute.
3. Divide into 4 pieces then roll the pieces out into rounds about the size of a side-plate (or roll them out thinner if you wanna use them as wraps).
4. Heat a griddle pan on high heat. Then cook each flatbread for about 2-3 minutes per side, or until puffy and somewhat charred.
To make the Basil Sauce:
1. In a food processor bowl fitted with a metal blade, place the basil leaves, garlic cloves and lemon juice. Pulse until both are coarsely chopped. Add enough olive oil until your desired sauce consistency is achieved.
(store in a airtight jar/container in the fridge)
1. Heat oil in a small fry pan over high heat and pat dry the halloumi (will help to achieve mega crispiness).
2. In batches, fry the halloumi pieces turning when golden and crispy. Remove from the pan to soak excess oil on paper towel.
3. Place the flatbread on a plate, and top with leafy greens (optional), halloumi, tomato, and basil sauce.