30-Minute Sourdough Discard Crispy Halloumi and Hot Honey Flatbread

Name: 30-Minute Sourdough Discard Crispy Halloumi and Hot Honey Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (180 ml) sourdough discard, unfed (active or recently fed); ¾ cup (90 g) all-purpose flour; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; 8 ounces (225 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices and patted dry; 2 tablespoons (30 ml) extra-virgin olive oil, for cooking halloumi; 3 tablespoons (45 ml) raw or mild honey; ¼ teaspoon (½ g) red pepper flakes; 1 teaspoon (3 g) fresh thyme leaves, optional garnish (optional)

From the MyKitchenBank Kitchen

A quick, satisfying flatbread made with sourdough discard, topped with pan-fried halloumi cheese that develops a golden, crispy crust, then drizzled with spicy hot honey. Ready in half an hour, this Mediterranean-inspired snack or light meal requires no yeast waiting and delivers tangy, salty, and spicy flavors in every bite.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 2 flatbreads (serves 2 as a main or 4 as an appetizer)

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Steps

Before you start

Have sourdough discard at room temperature (freshly fed or stored)
Slice halloumi into ¼-inch-thick pieces and pat dry with paper towels
Measure and mix hot honey ahead so it cools slightly before serving

1
Mix dough base
- In a medium bowl, combine the sourdough discard (180 ml / ¾ cup), all-purpose flour (90 g / ¾ cup), 2 tablespoons (30 ml) olive oil, and ½ teaspoon (3 g) kosher salt.
- Stir with a fork until all flour is hydrated and a shaggy dough forms.
- The dough will be slightly sticky—this is correct.
- Do not knead.
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Ready when: all flour is incorporated and dough is shaggy
Tip: Sourdough discard that's at room temperature or recently fed works best; don't use very old, separated discard.
2
Rest dough
- Let the dough rest in the bowl for 5 minutes.
- This short rest allows the flour to absorb moisture and makes stretching easier.
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Ready when: dough looks slightly more cohesive
3
Shape into flatbread
- Turn the dough out onto a lightly floured surface.
- Gently stretch it into a rough rectangle about 8 × 10 inches (20 × 25 cm) and roughly ¼ inch (6 mm) thick.
- It doesn't need to be perfect.
- Transfer to a piece of parchment paper or directly into the skillet.
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Ready when: dough is stretched and roughly ¼ inch thick
Tip: Keep your hands lightly floured to prevent sticking. Don't worry about perfection—rustic edges are charming.
4
Pan-fry flatbread
- Heat an 8-inch (20 cm) non-stick skillet or cast-iron pan over medium heat for 1 minute.
- Carefully slide the dough into the pan (it should sizzle gently).
- Cook for 4–5 minutes until the bottom develops light golden-brown spots and is firm enough to flip.
- Flip and cook the second side for 3–4 minutes until golden and cooked through.
- Transfer the flatbread to a cutting board.
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Ready when: both sides are golden-brown with crispy edges, flatbread is cooked through and holds together
Tip: Use medium heat, not high—too much heat will char the outside before the inside cooks. If the pan smokes, reduce heat slightly.
5
Pan-fry halloumi
- In the same skillet (no need to wash), heat 2 tablespoons (30 ml) olive oil over medium-high heat.
- Once shimmering, carefully add the halloumi slices in a single layer (work in batches if needed).
- Cook for 2–3 minutes per side until the cheese develops a golden-brown crust and begins to soften slightly.
- The cheese should have crispy edges but not split or leak.
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Ready when: halloumi has golden-brown crust on both sides and is slightly softened but not melted
Tip: Pat the halloumi very dry before cooking—any moisture will prevent browning. Do not move the slices around; let them sit to develop that crispy crust.
6
Make hot honey
- While the halloumi cooks, warm the honey (45 ml / 3 tablespoons) in a small saucepan or microwave for 30 seconds until pourable.
- Stir in ¼ teaspoon (0.5 g) red pepper flakes.
- Let cool for 1 minute so the spice infuses and the honey is warm but not too hot to drizzle.
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Ready when: honey is thin and pourable, red flakes are visible and fragrant
Tip: Don't overheat the honey or the heat will overwhelm the flavor. Warming gently allows the spice to bloom without burning.
7
Assemble and serve
- Cut the flatbread into 2 halves or 4 pieces.
- Arrange the crispy halloumi slices on top.
- Drizzle generously with the warm hot honey.
- Scatter fresh thyme leaves over the top if using.
- Serve immediately while the flatbread is warm and the halloumi is still hot.
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Ready when: flatbread and halloumi are warm, honey is drizzled and visible
Tip: Serve right away—halloumi and flatbread cool quickly, and the textural contrast is best enjoyed hot.

Good to know

Tips

Use sourdough discard that's been fed within the last 24 hours or stored at room temperature; old, separated discard may not develop flavor as well in this quick recipe.
For extra texture, sprinkle coarse sea salt on the flatbread immediately after flipping so it sticks to the hot surface.
If your halloumi is very cold from the fridge, let it sit out for 5 minutes before cooking so it browns evenly without cooking unevenly inside.
This flatbread is best enjoyed immediately, while the contrast between crispy flatbread, warm salty halloumi, and spicy-sweet honey is at its peak.

Make ahead

You can make the hot honey mixture up to 2 days ahead and store it in a small jar in the refrigerator; warm it gently before serving. The flatbread and halloumi must be cooked fresh to maintain their crispy texture.

Storage & reheating

Leftover flatbread and halloumi can be stored separately in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to re-crisp the flatbread and warm the cheese through. Do not microwave, as it will soften everything. The hot honey keeps refrigerated for 5 days and freezes for up to 2 months.

Substitutions

sourdough discard, unfed (active or recently fed) → pancake batter or beer dough (use the same volume, 180 ml / ¾ cup). Won't have quite the same tang, but the flatbread will cook and crisp in the same time. Beer dough adds subtle yeasty flavor.
halloumi cheese → feta cheese or thick slices of mozzarella. Feta will be crumbly and won't have a crispy crust but is delicious with hot honey. Mozzarella will melt more than halloumi and soften quickly.
raw or mild honey → maple syrup or agave syrup. Both warm and drizzle similarly. Maple syrup adds earthiness; agave is lighter and less floral than honey.
red pepper flakes → hot sauce, cayenne powder, or fresh sliced chili. Use 1 teaspoon hot sauce (warmed with honey), ⅛ teaspoon cayenne, or thin slices of fresh red chili for adjustable heat.