Piadina with halloumi

Classic italian Flatbread with Halloumi

Time: 50 minutes



500g plain flour
80g olive oil
1½ tsp bicarbonate of soda
1/4 tsp salt
180g water


Zhoug (optional, but delicious)
Greek yoghurt (optional, but tasty)
Lamb/Beef steak/chicken breast in chunks (if not veggie) or


  1. Add the salt, bicarbonate of soda, water and the olive oil to the flour.
  2. Bring everything into a dough. You can do this using your hands or in a food mixer.
  3. Wrap in a cloth or cling film and leave to rest in the fridge whilst
    you are making your stir-fry.
  4. Cut your onions into small pieces.
  5. Slice your peppers, courgettes and broccoli into small bite-size pieces.
  6. Heat your frying pan with a little oil.
  7. Add your onions and stir until softened (about 5 minutes).
  8. If using meat add your meat now. If not, you can add all of the vegetables.
  9. Once your meat is looking cooked through, you should add your vegetables.
  10. If using halloumi add this when your vegetables have been cooking for about 7 minutes.
  11. Once everything is cooked turn the heat really low, so that everything keeps warm.
  12. Take your piadina dough from the fridge. Divide your ball of dough into four/six small balls.
  13. Flour your kitchen surface and rolling pin.
  14. Roll into each ball into a larger circle about 5mm thick. See the photograph. I tend to do one at a time and cook one whilst rolling.
  15. Heat your second flatter frying pan. I often use a pancake maker for this, but a pan is fine. You can keep the pan dry, if you like, or if it is more delicate non-stick you can put a tiny bit of oil in your pan.
  16. Once the pan is hot cook each piadina for a minute or two on each side. You can roll out your next piadina whilst doing this.
  17. Remove the piadinas to a plate.
  18. Spread with zhoug, place your stir-fry on top of half the piadina and drop a spoonful of yoghurt on top. Fold your piadina over to make a sandwich