Summer Barbecue Yoghurt Flatbreads

December 07, 2017

Summer Barbecue Yoghurt Flatbreads.

Summer Barbecue Yoghurt Flatbreads

Serves 4


Yoghurt Flatbread:

1 cup self-raising flour

cup Greek-style natural yoghurt


cup extra virgin olive oil

1 tbsp red wine vinegar

clove garlic, crushed

2 zucchini

cup each of basil and mint leaves, torn

400g wedge pumpkin, cut into very thin slices

200g fresh mozzarella or bocconcini, roughly torn


For flatbread, sift flour into a bowl, make a well in the centre and stir in yoghurt until mixture forms a soft dough. Turn onto a lightly floured surface and knead until smooth.

Divide dough into quarters and roll each piece out to a 3mm thick oval shape. Brush with olive oil.

Combine oil, vinegar and garlic in a medium bowl and season to taste.

Using a mandolin or vegetable peeler, peel/slice the zucchini into very thin slices or ribbons. Add the zucchini and herbs to dressing and toss to coat. Set aside.

Preheat a char-grill or barbecue to high heat. Cook pumpkin slices, in batches, for 3-4 minutes each side until charred and cooked through. Remove from heat and add to salad mixture.

Cook each flatbread, turning once, until puffy, lightly charred and cooked through (1-2 minutes each side).

To serve, top each warm flatbread with salad, torn mozzarella cheese and season to taste.

Source: Dairy Australia

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