Greek flatbreads & salad
- Preparation and cooking time
- Prep:
- Cook:
- Serves 6
Ingredients
- 300g self-raising flour, plus extra for dusting
- 300g Greek yogurt
- ½ cucumber, deseeded and chopped
- 200g cherry tomatoes, quartered
- 1 red onion, chopped
- 150g feta, crumbled
- 100g pitted Kalamata olives, sliced
- small handful of parsley, chopped
- small handful of mint, leaves picked and chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Method
- STEP 1
Combine the flour, yogurt and 1 tsp salt in a bowl until the mixture clumps together into a dough. Tip onto a floured surface and knead briefly until smooth. Divide the dough into six equal pieces, then roll each one out into a rough oval, about the thickness of a £1 coin. Cover with a clean tea towel while you repeat with the rest of the dough, stacking the flatbreads with plenty of flour between them to prevent them from sticking together.
- STEP 2
Combine remaining ingredients for the salad. Season. Heat a dry griddle pan over medium heat, or wait until the coals are ashen in a barbecue, and cook the flatbreads for 2-3 mins on each side until golden brown and charred in spots. Keep warm under a tea towel until ready to serve. Best eaten on the day. Serve with the salad.
