My Rosemary and Haloumi Yoghurt Flatbread recipe is quick, simple and delicious – and the perfect way to relax in the kitchen with some therapeutic cooking in these anxious and unpredictable times.
As you might have guessed from my last post, things have been a bit torrid here and the weather has been far from conducive to cooking, and especially not baking.However, I’m currently revelling in a week of moderate temperatures. We had a couple of hot days this week, but nothing like the seemingly never-ending days in excess of 40+C that we’ve been reeling from since mid-December, and so my thoughts immediately turned to homemade bread – a rosemary and haloumi yoghurt flatbread to be precise.
Something that home cooks and home bakers have known for generations is the comfort and satisfaction that can be found in a relaxed cooking session in the kitchen. As one of the more creative aspects of domestic work, cooking – and more specifically baking – has been shown to result in increased happiness and a sense of personal growth. It is a small act of creativity that benefits emotional well-being and is a therapeutic tool in times of stress and anxiety.
And we’ve had anxiety in spades around here.
So it was hardly surprising that as soon as the temperatures settled down to something resembling comfortable, that I headed straight for my comfort zone. Much as I love a big, crusty home made loaf of bread, this week I’ve been hankering after a flatbread – something quick to prepare and cook and something big on flavour. Two large half-empty tubs of yoghurt languishing in the back of the fridge were niggling at my conscience, when I recalled a yoghurt-based flatbread I made for the kids some years back.
This Rosemary and Haloumi Yoghurt Flatbread is the work of about ten minutes to get to the cooking stage because it doesn’t rely upon yeast. It cooks quickly in a hot frypan, so no heating up the oven or the kitchen (so also not technically baking, I guess). I was a bit relaxed about the shaping – mostly because I was hungry – but you might like to make them a wee bit more uniform in shape.
It is deliciously light and fluffy and very tasty, but is best eaten immediately – not a problem at all, given how quick it is to whip it up. If you have any leftovers, they are still quite delicious if reheated through in a hot dry pan later the same day.
While I love the flavour combination of Rosemary Haloumi Yoghurt Flatbread, and served mine with a splendid Middle Eastern-style lamb and eggplant dish, obviously you could substitute almost any other cheese and herb combination – which makes this recipe a sort of United Nations of flatbreads!
Rosemary and Haloumi Yoghurt Flatbreads
- 350 gms bread flour
- 350 gms Greek yoghurt, full fat
- 1 tsp baking powder
- 150 gms Haloumi cheese, grated
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp salt
- Olive oil, for frying
- Place all ingredients into a large bowl and combine, using a wooden spoon, until a loose dough is formed.
- If the mixture is dry, add a little milk until you can work the dough cleanly.
- Tip the dough onto a floured surface and knead lightly until smooth.
- Divide evenly into eight pieces, then pat or roll them out until vaguely circular.
- Heat a non-stick frypan over moderate heat, add a good glug of olive oil, then fry the flatbreads until golden on both sides, without overcrowding the pan. Take care not to burn them.
- Serve immediately.