For the flatbreads


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Toss the courgettes and peppers with the olive oil on a baking sheet. Sprinkle over the oregano and some black pepper. Roast for 30-35 mins, turning the veg halfway through, until softened and starting to char.

  • STEP 2

    Meanwhile, make the flatbreads. Tip the flour into a bowl and stir in the baking powder. Stir in the yogurt using a cutlery knife until you have a soft, slightly wet dough. Cut the dough in half and set aside to rest for 10 mins.

  • STEP 3

    Heat a large non-stick dry frying pan over a low heat. Knead one of the dough halves briefly on a well-floured work surface until it’s smooth and elastic, then roll out into a roughly 17cm circle. Put the flatbread in the pan and cook for 3 mins, then flip and cook for 3 mins more until cooked through. Transfer to a serving plate. Repeat with the second dough half.

  • STEP 4

    Spread the hummus over the flatbreads, then pile on the roasted veg and scatter over the olives and basil. Drizzle over a little extra virgin olive oil and serve warm.

Recipe tip

Make it vegan: To make this plant-based, simply swap the bio yogurt for a vegan alternative.

Recipe from Good Food magazine, May 2024

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