For flatbread, sift flour into a bowl, make a well in the centre and stir in yogurt until mixture forms a soft dough. Turn onto a lightly floured surface and knead until smooth. Divide dough into quarters and roll each piece out to a 3mm thick oval shape. Brush with olive oil
Tips & Hints
The type of yoghurt you use will affect the texture dough slightly. If the dough is too wet, just add extra flour until a soft manageable dough is achieved, vice versa. Flatbreads are also delicious served with fresh summer tomatoes, basil and mozzarella.
Salad
Ingredients
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1/2 clove garlic, crushed
2 zucchini
1/4 cup each of basil and mint leaves, torn
400g wedge pumpkin, cut into very thin slices
200g fresh mozzarella or bocconcini, roughly torn
Method
Combine oil, vinegar and garlic in a medium bowl and season to taste. Using a mandolin or vegetable peeler, peel/slice the zucchini into very thin slices or ribbons. Add the zucchini and herbs to dressing and toss to coat. Set aside
Preheat a char-grill or barbecue to high heat. Cook pumpkin slices, in batches, for 3-4 minutes each side until charred and cooked through. Remove from heat and add to salad mixture. Cook each flatbread, turning once, until puffy, lightly charred and cooked through (1-2 minutes each side)
To serve, top each warm flatbread with salad, torn mozzarella cheese and season to taste
