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)
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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