Honey-glazed shallot flatbreads
- February 2015
- Serves 4 as a light lunch
- 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.
- 16.9g (6.6g saturated)
- 64.4g (19.3g sugars)
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.
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.
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe