Harissa Broccoli and Flatbreads

The oven was cranked too high the first time I made this, and the broccoli went from golden to nearly black in what felt like seconds. I panicked, scraped off the worst bits, and served it anyway with a nervous smile. Turns out, those crispy, almost-burnt edges were exactly what made everyone go quiet and reach for seconds. Now I roast it hot on purpose, chasing that sweet spot between charred and tender. It taught me that sometimes the best flavors live right on the edge of what feels like a mistake.

I started making this on weeknights when I was too tired to think but too hungry to settle for toast. My neighbor wandered over once, following the smell of harissa through the hallway, and ended up staying for dinner. We ate straight off the baking sheet, tearing flatbreads and laughing about how something so simple could taste this good. It became my go-to for nights when I wanted to feel like I'd cooked without actually spending much time cooking.

Ingredients

• Broccoli: Choose heads with tight, dark green florets and firm stalks, then cut them into similar-sized pieces so they roast evenly and get those crispy, caramelized tips.
• Harissa paste: This North African chili paste brings smoky heat and depth, look for a brand with visible spices and oil on top for the best flavor.
• Olive oil: It helps the harissa coat every surface and encourages browning, so don't skimp or the broccoli will steam instead of roast.
• Lemon wedges: A squeeze of fresh lemon cuts through the richness and wakes up the spice, adding brightness right before serving.
• Flatbreads: Naan or pita work beautifully, warming them in the oven makes them soft and pliable, perfect for scooping up every last bit.
• Greek yogurt: Cool, tangy, and creamy, it balances the heat and adds a luxurious contrast to the charred vegetables.
• Fresh cilantro: A handful of chopped cilantro brings a burst of color and a fresh, herbal note that ties everything together.

Instructions

Heat things up:

Preheat your oven to 220°C (430°F) so it's blazing hot and ready to crisp the broccoli quickly. A hot oven is the secret to those golden, slightly charred edges.

Coat the broccoli:

Toss the broccoli florets with harissa paste and olive oil in a large bowl or directly on the baking sheet, making sure every piece is slicked with spice. Your hands work best here, just wash them right after or wear gloves if you're sensitive to heat.

Roast until crispy:

Spread the broccoli in a single layer on the baking sheet and roast for 18 to 20 minutes, flipping halfway through so both sides get crispy. You're looking for tender stems and deeply browned, almost charred florets.

Warm the flatbreads:

In the last 5 minutes of roasting, tuck the flatbreads onto a lower rack or directly on the oven rack to warm and soften. They should be pliable and slightly toasted, ready to fold around the broccoli.

Bring it all together:

Pile the hot, spiced broccoli onto the warm flatbreads, squeeze lemon wedges over the top, and add dollops of yogurt and a scatter of cilantro. Serve immediately while everything is still warm and fragrant.

Save

One evening, I made this for a friend who swore she hated broccoli, serving it with zero expectations. She ate two helpings, scraping up every bit of yogurt and charred floret, then asked for the recipe before she even left. It reminded me that the right combination of heat, spice, and texture can change how you feel about a vegetable you thought you knew.

Making It Your Own

If you want more protein, crumble feta over the top or toss in roasted chickpeas straight from the oven. I've added both at once on hungrier nights, and the salty cheese melts slightly into the hot broccoli while the chickpeas add crunch. You can also swap the cilantro for parsley or mint, or skip the herbs entirely if you're not a fan. The beauty of this dish is how forgiving it is, welcoming whatever you have on hand.

Storing and Reheating

Leftovers keep in the fridge for up to two days, though the broccoli loses some of its crispness. I reheat it in a hot skillet instead of the microwave, which brings back a bit of that roasted edge and keeps it from going soggy. The flatbreads are best fresh, but you can toast them again in a dry pan or the oven. If you're meal prepping, store the broccoli and flatbreads separately and assemble just before eating.

Serving Suggestions

This works beautifully as a main dish on its own, but I've also served it alongside grilled chicken or lamb for a bigger spread. A simple tomato and cucumber salad with lemon dressing makes a bright, cooling side that balances the heat. Sometimes I set out extra yogurt, pickles, and hot sauce so everyone can build their own flatbread wraps at the table.

• Serve with a crisp green salad dressed in lemon and olive oil.
• Pair with hummus or baba ganoush for extra dips and textures.
• Offer extra lemon wedges and a drizzle of tahini for those who want more richness.

Save

This dish has become my answer to busy evenings when I want something that feels special without the fuss. It proves that a few bold ingredients and high heat can turn the everyday into something worth sharing.

Recipe Questions & Answers

→ Can I adjust the spice level?

Yes, simply reduce the harissa paste to 1-2 tablespoons for mild heat, or increase to 4 tablespoons if you prefer extra spice. You can also mix harissa with additional olive oil to dilute the intensity.

→ What type of flatbread works best?

Naan, pita, lavash, or any Middle Eastern flatbread works wonderfully. For a gluten-free option, use gluten-free wraps or serve over rice instead.

→ How do I make this vegan?

Simply substitute the Greek yogurt with plant-based yogurt such as coconut, almond, or cashew-based varieties. The rest of the dish is naturally vegan.

→ Can I prepare the broccoli ahead of time?

Yes, you can roast the broccoli up to 2 days in advance and store it in the refrigerator. Reheat in a 200°C oven for 5-7 minutes before serving to restore crispiness.

→ What can I add for extra protein?

Crumbled feta cheese, roasted chickpeas, grilled halloumi, or sliced hard-boiled eggs all complement the harissa broccoli beautifully while adding substantial protein.

→ Can I use frozen broccoli?

Fresh broccoli works best for achieving crispy, charred edges. If using frozen, thaw completely and pat very dry before tossing with harissa to prevent sogginess.