Vegan Za’atar Flatbreads

Here’s how to make them…

For the flatbread:

• 200g self-raising flour
• 200g dairy free greek yoghurt
• 1 tbsp za’atar
• 1 tsp baking powder
• A drizzle of olive oil
• A pinch of sea salt

For the yoghurt dip:

• 200g dairy free greek yoghurt
• 1 tsp garlic granules
• A handful of coriander
• A squeeze of lemon juice
• A drizzle of olive oil
• A pinch of sea salt & black pepper

Method:

• Begin by preparing the dough. Add the dry flatbread ingredients to a bowl and stir to combine
• Add all of the wet flatbread ingredients. Using clean hands, bring everything together to create a dough
• On a lightly floured surface, knead the dough for 1-2 minutes
• Shape the dough in to 6 balls
• Roll out each ball of dough. The flatbreads should be roughly 2mm thick
• Cook the flatbreads individually in a large pan on a medium heat for around 1-2 minutes, or until both sides are golden. The pan must be dry
• Once cooked, brush the flatbreads with a little olive oil and set to one side
• While the flatbreads cool, prepare the dip. Add the dairy free greek yoghurt, garlic granules, lemon juice and olive oil to a bowl
• Finely chop the coriander. Add the coriander to the bowl
• Stir to combine, season to taste then serve alongside the flatbreads

This recipe serves 2.