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In a bowl, mix together the flour, yoghurt, sugar and salt with a wooden spoon until a rough dough is formed.
Tip onto a lightly floured surface and knead gently for 1-2 minutes until the dough is smooth. Divide the dough into 8-10 equal sized balls (allow two flatbread per adult or one per child). Place the dough balls on a floured plate and cover with a tea towel until ready to use.
Heat up a griddle pan on a medium heat. Take a dough ball and roll into a rough circle shape, around 1/2 cm thick. Sit the flatbread on the griddle and leave for around 45 seconds until the sides begin to puff up and the underneath is slightly charred. Flip over and cook for a further minute on the other side, paying close attention as it cooks to make sure the flatbread doesn’t catch and burn. Keep your cooked flatbread warm on a clean plate covered by a tea towel and repeat with the rest of the dough.
On the same griddle pan, cook your halloumi slices for a minute on each side until crisp and golden. Serve the flatbreads straight away, topped with houmous, grated veggies and crispy halloumi.