Honey-glazed shallot flatbreads

Honey-glazed shallot flatbreads
  • Serves icon Serves 4 as a light lunch
  • Time icon Hands-on time 40 min, oven time 30 min

Make shallots the star of the show with this Middle-Eastern-inspired lunch recipe. The recipe includes homemade thyme flatbreads but you could quite easily replace these with shop-bought breads.

Looking for something else? Take a look at lots more of our flatbread recipes here.

Nutrition: per serving

Calories
462kcals
Fat
16.9g (6.6g saturated)
Protein
14.1g
Carbohydrates
64.4g (19.3g sugars)
Fibre
5.1g
Salt
1.3g
Calories
462kcals
Fat
16.9g (6.6g saturated)
Protein
14.1g
Carbohydrates
64.4g (19.3g sugars)
Fibre
5.1g
Salt
1.3g

Ingredients

  • 8-10 banana shallots, depending on size, halved lengthways
  • 2 tbsp olive oil
  • A few pinches paprika
  • 3 tbsp clear honey

For the griddled thyme flatbreads

  • 250g self-raising flour, plus extra for dusting
  • 250g Greek yogurt (we like Yeo Valley)
  • ½ tsp baking powder
  • 4 fresh thyme sprigs, leaves picked, plus extra leaves to serve

For the cucumber-chilli yogurt

  • 1 small cucumber
  • 250g Greek yogurt
  • 1 red chilli, finely chopped
  • 1 tbsp extra-virgin olive oil
  • Good squeeze lemon
  • Small bunch fresh mint, leaves shredded
  • Dukkah to serve (see Know-how)

Method

  1. Heat the oven to 170°C/fan150°C/gas 3½. Heat a griddle pan until it smokes. Toss the shallots in the oil with the paprika and some salt and pepper. Put cut-side down on the griddle pan for 2-3 minutes until char marks are visible, then turn and cook for 2-3 minutes more.
  2. Spread on a baking tray, cut-side up, and drizzle with the honey. Roast in the oven for 30-40 minutes until sticky and tender.
  3. Meanwhile, make the flatbreads. Put the flour and yogurt in a large bowl with the baking powder and a generous sprinkle of salt. Scatter over the thyme leaves, then mix with a wooden spoon to form a rough dough. Tip out onto a lightly floured surface and knead until smooth. Divide into 4 equal portions, then roll or pat until each is around 1cm thick.
  4. Heat the griddle over a medium heat and cook the flatbreads 2 at a time (there’s no need to oil them) for 2-3 minutes on each side until slightly puffed and golden. Cool on a wire rack while you cook the others.
  5. For the yogurt, halve the cucumber lengthways, scrape out the seeds with a teaspoon (discard), then coarsely grate the flesh (no need to peel). Tip into a sieve and scatter with sea salt, then drain for 20 minutes, tossing occasionally. Squeeze out as much moisture as you can, then tip into a bowl. Add the remaining ingredients, except for the dukkah, and stir. Taste and season. To serve, spread some yogurt over the flatbreads. Top with 4-5 shallot halves, scatter with dukkah and a few thyme leaves, then serve with any remaining yogurt on the side.

delicious. tips

  1. These open sandwiches make a great lunch. To make wraps that can be folded up, make the flatbreads a little thinner and cook for 1-2 minutes less.

  2. Make to the end of step 3 up to 2 days ahead, then cool, cover and chill. Or freeze for up to 1 month. Remove from the fridge or defrost to get to room temperature, then finish the recipe.

  3. Dukkah is a coarse ground mix of toasted spices and nuts. Find it in larger supermarkets or delis – it’s great on bread with olive oil, or scattered over salads or roasts.

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