Greek flatbreads & salad
Cook flatbreads on the barbecue to give them a lovely smoky flavour. Serve with a Greek salad, plus anything else you fancy - dips, meat or halloumi
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 300g self-raising flour , plus extra for dusting
- 300g Greek yogurt
- ½cucumber , deseeded and chopped
- 200g cherry tomatoes , quartered
- 1red onion , chopped
- 150g feta , crumbled
- 100g pitted Kalamata olives , sliced
- small handful of parsley , chopped
- small handful of mint , leaves picked and chopped
- 2tbsp extra virgin olive oil
- 1tbsp red wine vinegar
Instructions
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.