Halloumi Ciappe (Flatbreads) with Humous and Crunchy Slaw Recipe

Servings: 6

Time: 20 min

Diet: Veg

Halloumi Ciappe (Flatbreads) with Humous and Crunchy Slaw Recipe

What is ciappe?

Dating back to Ancient Egypt, ciappe is what is now commonly known as flatbread. This savoury snack is possibly the world’s oldest bread, and its popularity could come down to its versatility and the wide array of flavours that you can find them in.

Ciappe has travelled all around the world and many countries have adapted this simple food in their own ways, but Italy remains best known for ciappe. Interestingly, the common flatbread in the UK resembles tortilla, which hails from Spain. Italian ciappe flatbreads, however, are much more similar to crackers, but larger.

Originating in the Italian region of Liguria, ciappe comes from the word “ciappa”, which means ‘thin and flat stone’ and refers to the process through which ciappe is made. Traditionally, the dough would be made, cut into cubes, and squashed with a ciappa stone, creating what is now its recognisable flat shape.

Fun fact: the ancient squashing process of making ciappe has remained and, even on an industrial scale, it is still made the traditional way.

What can you have ciappe with?

The possibilities are endless with flatbread. Being a form of bread, it’s extremely versatile and adaptable to most dishes and flavours, both sweet and savoury, or it can be enjoyed on its own.

One of the most popular ways to consume flatbread is with a layer of soft cream cheese and fresh herbs or as part of a cheeseboard along with some fragrant serrano ham, juicy grapes, and sweet apples. But by traditional Italian standards, they also make fantastic canapes, they can be used for dipping in sauces such as tzatziki or allioli, or they can be added to pasta dishes for extra texture and crunch.

A little bit about the Real Italiano ciappe

The Artisan Bread Company Garlic & Chilli Flatbreads have a little bit of heat to them, which makes them the perfect cheese pairing. They are ideal as a cheese on toast replacement, and the chilli combines well with the fragrant garlic to balance out the strong flavours.

The Artisan Bread Company Garlic & Chilli Flatbreads


The black olive flavour flatbreads are native to the Liguria region of Italy. The use of black olives as opposed to green makes them less bitter and gives the flatbread a well-balanced flavour.

Both flavours of our ciappe make a brilliant snack or lunch side, and they add a new taste and texture dimension to the culinary experience.

The Artisan Bread Company Black Olive Flatbreads


Experiment with ciappe

In this recipe, we’ve gone down the traditional route of canape-style flatbreads by topping our ciappe with various ingredients. But why not mix things up and turn canapes into a fresh and crunchy salad? You could crumble your flatbreads as a garnish onto a bed of spinach and watercress, followed by a layer of vitamin-packed cubed avocado, a sprinkle of pomegranate seeds, a few tinned chickpeas and a handful of fresh and vibrant beetroot slices, topped with some crumbled feta cheese, seasoning, and a drizzle of extra virgin olive oil.



50g mixed seeds

2 tbsp cumin seeds

1 small red cabbage, shredded

1 yellow pepper, cut into strips

1 red pepper, cut into strips

3 tbsp white wine vinegar

2 tbsp Casa Rinaldi Extra Virgin Olive Oil with Lemon

The Artisan Bread Company Garlic & Chilli Flatbreads

100g humous

1 lemon, cut into thin wedges

80g rocket (watercress or spinach are suitable alternatives)

Handful of fresh herbs (such as parsley, thyme or coriander)

500g halloumi cheese, cut into thin strips (it should make approximately 20 strips)

Cooking method

1. On a dry frying pan over a medium heat, toast the pumpkin and cumin seeds until fragrant. Once toasted, transfer the seeds to a large mixing bowl. Then, add the shredded red cabbage, peppers, and white wine vinegar to the bowl. Season well with salt and pepper and mix thoroughly and set aside.

2. On the same frying pan, add a tiny drizzle of olive oil and fry the halloumi strips on each side for approximately 3 minutes each until crispy and golden brown. Once ready, transfer to a plate and cover with tin foil to keep the halloumi warm.

3. On each flatbread, spread a thin layer of humous, followed by a handful of slaw and 4 halloumi strips. Top with the rocket (or alternative leaves if using), a garnish of fresh herbs and a drizzle of olive oil over the top. Repeat with the remaining flatbreads and serve with a lemon wedge on the side.

Quick tip: if you want to load your flatbreads up a bit more, you could add a few juicy orange wedges, some fresh red onion rings, or even a handful of chickpeas to complement the humous.

If you’re a meat-eater, why not top your ciappe with a layer of humous, a slice of prosciutto or serrano ham, and top with a slice or two of fresh fig? The sweetness of the fruit will go perfectly with the savoury ingredients.

Don’t forget to enjoy your flatbread the Real Italiano way with a glass of full-bodied red wine.