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 powder
- 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 powder, 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.
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