Yoghurt flatbread

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

For 8 piece

Nutritional Information

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


  • 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)

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  • 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.

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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.

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