Yoghurt flatbread


Total time: 2hr 15m
Preparation Time: 45m

Servings
For 8 piece


Nutritional Information

Contains 288 Kcal, 9g Protein, 32g Carbohydrates, 14g Fat


Ingredients

  • Flatbread
  • 0.75 tsp salt
  • 300 g white flour
  • 0.25 cube yeast, approx. 10 g, crumbled
  • 0.25 tsp sugar
  • 180 g plain yoghurt
  • 2 tbsp olive oil
  • 3 tbsp water
  • To bake
  • olive oil for frying
  • Topping
  • 200 g king oyster mushrooms, sliced
  • 2 spring onion incl. green part, cut into rings
  • salt and pepper to taste
  • a little olive oil
  • 150 g blue grapes, halved
  • 100 g feta, crumbled
  • a little crema di Balsamico (balsamic cream)

View these products

Instructions

  • Flatbread

    Mix the flour, salt, yeast and sugar in a bowl. Add the yoghurt, water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
  • To bake

    Divide the dough into 8 portions and shape into balls. On a lightly floured surface, roll the dough into longish flatbreads (each approx. 15 cm in diameter). Heat the oil in a non-stick frying pan. Reduce the heat, cook the flatbreads in batches over a medium heat for approx. 7 mins. on each side, remove, cover and keep warm.
  • Topping

    Mix the mushrooms, onions and oil in a bowl, season. Heat the oil in the same frying pan, fry the vegetables for approx. 7 mins. and spread on top of the flatbreads. Top with the grapes and feta, drizzle with the balsamic glaze and oil.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home