Knead for 2-3 minutes then place under a tea towel or damp cloth and allow to rest for 10-15 minutes before dividing into four and rolling out into rough rounds about 1/4 cm thick.
To cook simply place on an almost smoking hot griddle (or frying pan) and griddle for around 2 minutes on each side. Keep warm in a tea towel or foil until ready to serve.
For the raita simply combine all ingredients ensuring you squeeze as much juice out of the cucumber as possible. You can use a tea towel or muslin for this.
Make up the skewers by combining both the halloumi chunks and halved shallot and finish with a wedge of lemon. Place either under a grill on a high heat or on a very hot preheated griddle. Char or grill for around 1-2 minutes on either side.
Char the pepper directly over a gas flame or roasted in the oven until soft. Remove from the flame and cover, allowing to steam for around 10 minutes, peel off blackened skin and slice the flesh into thin strips discarding the seeds.
Serve up the flatbread first with a generous dollop or two of raita.
