As Matt came to stay again to celebrate our summer of freedom following our first year at uni, we decided to make dinner for ourselves and Mamma Chudy. I’ll keep this brief as its being written on the sofa with Matt looking over my shoulder whilst watching ‘Pocahontas’ (he hadn’t seen it before and needed educating!); we wanted to do a sort of Asian-inspired meal so we made: brown rice, vegetable bhajis, a vegetarian curry that my Mamma made ages ago and froze (might ask her to do a guest post of this next week) and these chilli and halloumi flatbreads from my Jo Wheatley ‘Passion for Baking’ book. They were all really lovely, and the bread was a nice way for me to try dairy foods again because the cheese was just a subtle flavour in them. So here’s the recipe for them; sorry they’re not vegan, but you don’t have to add halloumi cheese, it’s just a nice little addition.
300g of self-raising flour
One teaspoon of baking powder
One teaspoon of salt
One tablespoon of chilli flakes
300g of Greek yoghurt
80g of halloumi, crumbled
Oil to fry
- Tip the flour, baking powder and salt into a bowl, mix, then add the Greek yoghurt and chilli flakes, then mix until the dough comes together.
- Turn out the dough onto a floured surface and knead until smooth. Mix the crumbled halloumi into the dough and then divide into 8 equal pieces. Roll each piece of dough into a disk roughly the size of a saucer.
- Over medium heat, and with a little oil, cook the flatbreads one at a time for about 1-2 minutes on each side until golden brown.