For homemade bread, put the flour and full-fat Greek yogurt into a large bowl, adding the optional salt if desired. The mixture will look uneven before you begin mixing.

Work a spoon through the flour and yogurt until no large pockets of loose flour remain. Expect a rough mixture of chunky flakes rather than a smooth dough.

Knead in the bowl for 1–2 minutes, dusting your hands lightly with flour when the dough becomes tacky. A cohesive ball should form as the initially dry mixture turns sticky.

Move the dough onto a lightly floured counter or cutting board and divide it into eight equal pieces. Even portions help the breads cook at a similar pace.

Shape the portions into balls, dust the surface and dough tops again, and roll each into a round or oval 3 mm (⅛ inch) thick. The dough should lift from the counter without stretching or sticking heavily.

Cook each bread separately in a large dry nonstick skillet over medium heat for 2–3 minutes per side, transferring finished breads to a plate. Golden surfaces with light brown patches and cooked centers signal that they’re ready.

Stir together the yogurt, finely crumbled feta, chopped mint, lemon juice, salt, and pepper for the sauce, then cover and refrigerate until serving. The sauce should look creamy with small flecks of mint and feta throughout.

Coat the halloumi in a large bowl with oregano, pepper, paprika, optional chili powder, and 1 tablespoon of olive oil. The seasoning should cling to the cheese rather than collect at the bottom.

Heat the skillet over medium heat, add the remaining tablespoon of olive oil, and sear the halloumi for 2 minutes on each side. A steady sizzle and golden brown surfaces mark the developing crust.

Switch off the burner, pour in the honey, and use tongs to rotate the cheese through it for about 1–2 minutes. The residual heat should produce bubbling honey that thickens into a glossy coating.

Spread mint yogurt sauce over each bread, then layer on red onion, halloumi, herb leaves, and pomegranate seeds in that order. The toppings should sit loosely enough for the bread to fold around them.

Spoon some remaining honey from the skillet over the filling and serve immediately. The cheese will have its best tender, chewy texture while hot.