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Grilled Halloumi Flatbreads

December 12, 2025pub
Grilled Halloumi Flatbreads

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Grilled halloumi flatbreads with honey-chili glaze, pesto and sautéed cherry tomatoes: juicy, spicy halloumi heaven in each bite! This natural and delicious grilling halloumi by The Three Cows keeps its shape on the grill while turning soft and melty inside. I served it with quick and easy homemade flatbreads, a honey-chili glaze, sautéed cherry tomatoes and readymade pesto for the easiest, most delicious little meal. Pure joy!

Serves about 4

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Grilled Halloumi Flatbreads

BY YASMINE IDRISS

Grilled halloumi flatbreads with honey-chili glaze, pesto and sautéed cherry tomatoes: juicy, spicy halloumi heaven in each bite!

Ingredients

Quick Flatbreads

  • 1⅓ cups all-purpose flour
  • 1 tbsp bp
  • ½ tsp salt
  • ½ tsp dried oregano
  • 1 cup Greek yogurt

Grilled Honey Chili Halloumi

  • 1 block halloumi, from @albakaratalthalath
  • 2 tbsp chili oil
  • 2 tbsp honey
  • 1 tbsp olive oil
  • A handful of cherry tomatoes, halved
  • A handful of baby rocket (arugula)
  • Ready-made pesto sauce
  • Extra olive oil, for drizzling

Method

Quick Flatbreads

  • 1)

    In a large bowl, combine the flour, baking powder, salt, and oregano.

  • 2)

    Add the Greek yogurt and mix with a rubber spatula until the dough starts to come together.

  • 3)

    Use your hands to knead briefly in the bowl until smooth.

  • 4)

    You may rest the dough for 15-20 minutes if you wish, though it’s optional since this recipe uses baking powder rather than yeast.

  • 5)

    Divide the dough into 4 or 8 equal portions and shape each into a ball.

  • 6)

    Lightly dust your work surface with flour and roll each ball into a thin disc.

  • 7)

    Heat a dry skillet over medium-high heat. Cook each flatbread for about 30 seconds per side, flipping until puffed and golden in spots.
    (Alternatively, bake or air fry folded flatbreads as shown in the video.)

Grilled Honey Chili Halloumi

  • 1)

    In a skillet, heat a drizzle of olive oil and fry the cherry tomatoes until soft and lightly charred. Set aside.

  • 2)

    In the same skillet, add the halloumi- thickly sliced, honey, chili oil, and olive oil.

  • 3)

    Pan-fry until golden and caramelized on both sides.

  • 4)

    Spread a generous spoonful of pesto on each warm flatbread. Add the charred tomatoes, honey-chili halloumi, and a handful of rocket leaves.

  • 5)

    Finish with a drizzle of olive oil and serve immediately.

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