• Flatbread dough:
  • 180 grams wholemeal bread flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 4 tablespoons plain yogurt
  • 100 milliliters water
  • Toppings:
  • 6 medium carrots, washed and cut into 1 centimeter chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons plain yogurt
  • 1/2 teaspoon turmeric
  • Pinch of salt
  • 125 grams halloumi cheese (half a 250 grams block)
  • 1/2 red onion, thinly sliced


  1. Preheat the oven to 200 C.
  2. Start on the carrots: Toss the cut up carrots with the olive oil and cinnamon on baking tray. Place into the oven and roast for 20-30 minute until tender and slightly caramelised.
  3. Make the flatbread dough:
  4. Mix the flour, baking powder, bicarb and salt in a medium bowl. Pour in the yogurt and the water. Mix together to form a soft dough (you can add a bit more water or flour if the dough seems to dry/wet, respectively). Set aside to rest.
  5. Divide the dough into 3 pieces and roll into balls. On a lightly floured surface, roll each ball of dough out into a circle about 5mm thick. Place a dry frying pan over a high heat on the stove. Cook a circle of dough in the dry frying pan until golden underneath (around 1 minute) then flip and cook until the other side is golden. Remove the flatbread and repeat with the rest of the dough.
  6. Use the same frying pan (dry again) for the halloumi: Slice the halloumi into ~3mm thick slices and place into the frying pan set over a medium-high heat. Cook until golden underneath then flip and cook until the other side is golden.
  7. Stir together the turmeric, yoghurt and a pinch of salt. Spread over the flatbreads and top with the roasted carrots, halloumi and sliced red onion.