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
- Serves: 6 persons
- 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
Step 1Combine 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 2Combine 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.