These Harissa Honey Cheesy Flatbreads are not only incredibly easy to make but also high in protein with minimal ingredients. The combination of gooey melted cheese and the subtle spicy-sweet kick of harissa honey sauce makes these flatbreads a flavorful delight that you can whip up in no time.
Packed with protein and bursting with flavor and chewy cheesiness, these flatbreads are perfect for a quick and satisfying meal!
The foundation of these Harissa Honey Cheesy Flatbreads lies in the simplicity of the dough. With only two main ingredients, you’ll have a soft and pillowy dough base in no time. Simply stir the flour and greek yogurt together, kneading it for a bit then letting it rest before rolling out into mini flatbreads!
If you do not have self-rising flour you can make it, for every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
The filling is where these flatbreads truly shine. A generous layer of shredded melty cheese, such as mozzarella, provides the perfect gooey texture. The star of the show, however, is the Harissa Honey sauce, adding a harmonious blend of sweetness and spiciness with the depth of flavor from the lime, spices, rose water and more!
Variations for this recipe are quite difficult, unfortunately. The consistency of the Greek yogurt and the texture of the flour are both really important so trying to make a dairy-free or gluten-free version would be difficult but I still suggest trying!
Plus more harissa honey sauce for drizzling/dipping
In a large bowl, add the self-raising flour and greek yogurt. Mix with a wooden spoon or spatula until a dough ball forms then with your hands knead for 1-2 minutes on a clean lightly floured surface until a smooth and cohesive bouncy dough is formed. Keep adding more flour if the dough is too sticky. Place the dough back into the bowl and set aside while you make your filling.
Add all the filling ingredients into a bowl and combine thoroughly with a spoon then set aside.
Slice the dough into 6-8 equal-sized pieces and roll into little balls then flatten into a disk.
Flour your surface again and roll the dough disk until it’s 1/4-1/8th of an inch thick.
Take 2-3 tablespoons of the filling mixture and compact it into a disk shape. Place the filling in the center of one of the dough disks. Gather the corners of the dough disk and bring them to the center, around the filling, sealing it shut. Repeat this process for the remaining dough and filling.
Heat a non-stick pan over medium to high heat.
Gently place the flatbreads into the pan and fry them for 3-5 minutes on each side or until they turn golden brown. Keep an eye on them to avoid burning.
While the flatbreads are cooking, prepare the herb oil by combining the fresh herbs, spices, and olive oil in a small bowl.
Once the flatbreads are cooked, serve them warm or at room temperature with a drizzle of more harissa honey oil, and enjoy!