Halloumi and Red Onion Flatbreads

This weekend has been really busy. Mark and I had a family outing to Ikea on Saturday to get some new bedroom furniture. We bought our house three years ago and were stuck with dribs and drabs of furniture we'd collected over previous years of living together. So we now have a lovely matching bedroom! I love Ikea, but oh my gosh the building of the things you buy is SO time consuming. Luckily my sister loves building furniture (?!) and was such a help. We rewarded ourselves with a huge Chinese takeout afterwards!

Due to being tired from building furniture (and maybe watching too many episodes of The Vampire Diaries) I ran out of time to bake and decorate a cake, so I decided to make something for dinner which I could also blog about.

Flatbreads are amazing to eat with curry or a dip, even to eat on their own. I usually serve these with Hugh Fearnley-Whittingstall's chickpea ketchup curry which has become a favourite Sunday lunch for Mark, my sister Lauren and I. If you don't yet own Veg Everyday I would really recommend you buy it.

The recipe for these flatbreads is adapted from A Passion for Baking by Jo Wheatley. Which is another book I would recommend. It has such a good mixture of cakes, breads and puddings. Everything I've made from it has turned out perfectly.

This recipe will make 8 flatbreads (although there's only 6 pictured above). They can be cooked on a griddle or in a frying pan.

Ingredients
1 large red onion
300g self raising flour, and extra for kneading
1 teaspoon baking powder
1 teaspoon salt
200g Greek yogurt
2 tablespoons milk (I used soy milk)
90g Halloumi, finely chopped
Rapeseed oil for frying the onion and flatbreads

Method

1. Finely dice the onion and gently fry in a tablespoon of rapeseed oil for 10 minutes, until softened. Set aside to cool.

2. In a bowl mix the flour, baking powder, salt, yogurt and milk until a dough forms. Add in the onion and mix until evenly dispersed.

3. Remove the dough from the bowl and place on a floured surface. Knead until it becomes smooth. Flatten it out, placing the chopped halloumi on top and knead until it is evenly dispersed. Form it into a ball and flatten slightly. Divide the dough into 8 even pieces and roll out on a floured surface until each piece is the size of a small saucer.

4. Heat a small amount of oil on the griddle (or frying pan) and cook for 3 minutes on each side, until the flatbreads turn golden.


These really are so easy. Kneading and rolling out the dough can get a bit messy but it is worth it - I could eat so many of these (I've just had 3 for tea!) and you could change the flavours to suit yourself.

I hope you have a good week, and please try to find the time to make these - you won't regret it!

P.S. Are any of you going to the Tots100 Blog Summit? I am going to the Birmingham event on 11th May with my chums Sophie and Laura. I'm really looking forward to it!