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Grilled & filled cumin flatbreads

Grilled & filled cumin flatbreads

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus at least 1 hr marinating
  • Easy
  • Serves 4

Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives, toasted pumpkin seeds and yogurt

  • Vegetarian
Nutrition: per serving


  • 100ml extra virgin olive oil
  • ½ tbsp sumac
  • 1 tsp chilli flakes , plus extra to serve (optional)
  • zest ½ lemon
  • 200g feta , chopped
  • 150g pot natural yogurt
  • ½ small pack dill , finely chopped
  • ½ small red onion , finely sliced
  • 90g bag rocket
  • 50g Kalamata olives , stoned
  • 30g pumpkin seeds , toasted

For the flatbreads

  • 250g plain flour , plus extra for dusting
  • 1 tbsp cumin seeds , lightly crushed
  • 1 tbsp olive oil


  • STEP 1

    Whisk together the extra virgin olive oil, sumac, chilli and lemon zest in a medium-sized bowl. Add the feta and toss together lightly with your hands. Cover and set aside in the fridge for at least 1 hr or up to 2 days.

  • STEP 2

    To make the flatbreads, tip the flour into a large bowl with 1 tsp salt and the cumin seeds. Make a well in the centre and pour in the oil and 150ml warm water. Mix together well. Turn out onto a floured surface and knead for a few mins until smooth. Leave to rest in a lightly floured bowl for 15 mins. Meanwhile, mix together the yogurt and dill. Season and set aside.

  • STEP 3

    Divide the dough into four pieces. Roll each one out on a lightly floured surface to the thickness of a £1 coin. Put on the hot grills of a barbecue and grill each side for 2 mins or until puffed up. (Alternatively, heat a griddle pan until really hot and cook the flatbreads one at a time, for 2 mins each side or until beginning to brown.)

  • STEP 4

    Pile up the flatbreads with the feta, onion, rocket and olives. Drizzle over the marinating oil and the yogurt. To serve, sprinkle over the pumpkin seeds and a little more chilli flakes, if you like.

Recipe from Good Food magazine, July 2016

Goes well with


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A star rating of 5 out of 5.2 ratings

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