Makes:  4 flatbreads
Serves:  4
Average: 3.3 (6 votes)
Make your own flatbread. Fresh and delicious yoghurt flatbreads are packed with flavour and are an ideal vegetarian lunch option and simple to cook on the BBQ.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Summer Barbecue Yoghurt Flatbreads
Yoghurt Flatbread
Yoghurt Flatbread
  1. 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.
  1. 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
  2. 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)
  3. To serve, top each warm flatbread with salad, torn mozzarella cheese and season to taste
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.