Homemade flatbread with halloumi kebab, grilled vegetables and tomato cream
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Gastrotools
Recipes from professionals
Homemade flatbread is street food done right – and with spiced halloumi kebab, grilled vegetables and an intense tomato cream, it becomes a meal that tastes like summer.
You make everything from scratch: an easy flatbread dough, halloumi marinated in cumin and paprika and a sun-dried tomato cream with miso and honey.
Tip: Make the tomato cream the day before – it only gets better with time. If you're in a hurry, you can use ready-made flatbreads and skip the rising time.
You make everything from scratch: an easy flatbread dough, halloumi marinated in cumin and paprika and a sun-dried tomato cream with miso and honey.
Tip: Make the tomato cream the day before – it only gets better with time. If you're in a hurry, you can use ready-made flatbreads and skip the rising time.
Servings
: 4
Servings
Ingredients
2
dl
water
15
g
yeast
2.5
dl
wheat flour
2
dl
durum flour
1
tsp
salt
1
squash
1
eggplant
1
bunch
asparagus
2
cloves
garlic
Salt and pepper
Oil
Fresh mint leaves (for topping)
250
g
halloumi
2
cloves
garlic
2
tbsp
dried oregano
1
tbsp
ground cumin
1.5
tsp
paprika
0.5
tsp
chili flakes
0.5
tsp
ground clove
1
tsp
salt and pepper
3
tbsp
oil
160
g
sun-dried tomatoes
2
tbsp
oil from the jar
2
tbsp
honey
2
tbsp
light miso
2
large
tomatoes
A squeeze
lemon juice
Avoid screen shutting off
Instructions
Flatbread
Step 1/6
Stir the yeast into the water in a mixing bowl (preferably using an electric mixer).
Step 2/6
Add flour and salt and stir the dough well together until it is smooth. It should be neither too sticky nor too hard.
Step 3/6
Cover the bowl and let it rise on the kitchen counter for 1 hour.
Step 4/6
Meanwhile, prepare the filling.
Step 5/6
When the flatbread has finished rising, dust flour on the counter. Divide the dough into 4 portions.
Step 6/6
Roll them out with a rolling pin so they are about 0.5 cm thick, brush them with oil and place them on a large tray so they don't overlap and cover with plastic film.
Vegetables
Step 1/2
Slice the squash and eggplant into thin slices lengthwise and break off the bottom of the asparagus.
Step 2/2
Toss everything in pressed garlic, salt, pepper and oil.
Halloumi
Step 1/2
Grate the halloumi with a vegetable peeler or slice it thinly with a knife.
Step 2/2
Toss it with pressed garlic, spices and oil.
Tomato cream
Step 1/1
Blend the ingredients together into a smooth cream with an immersion blender or in a mini food processor and adjust the seasoning.
Cooking and serving
Step 1/3
Place the griddle on your grill and heat it slowly until it is nice and hot.
Step 2/3
Add a little oil and fry the vegetables first, then the halloumi and finally the flatbreads.
Step 3/3
Spread the tomato cream on the flatbreads and top with the grilled vegetables, the grilled halloumi and fresh mint.
