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Summer Barbecue Yoghurt Flatbreads

How to make flatbreads on a barbecue
Recipe by: The Dairy Kitchen
Average: 3.4 (5 votes)
87 Collected
Makes:  4 flatbreads
Serves:  4

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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

Reviews for Summer Barbecue Yoghurt Flatbreads

Average: 3.4 (5 votes)