
Whip up these soft, two-ingredient yogurt flatbreads paired with a vibrant, tangy Greek salad. It's a perfect light lunch or healthy dinner that comes together in under 40 minutes.
In a large mixing bowl, combine the self-raising flour, Greek yogurt, and 1 tsp of salt. Stir until the mixture clumps together to form a rough dough.
Transfer the dough onto a lightly floured surface and knead briefly for about 1-2 minutes until the texture is smooth.
Divide the dough into six equal portions. Roll each piece out into a rough oval shape, approximately the thickness of a coin.
Stack the rolled flatbreads with a generous dusting of flour between each layer to prevent sticking, and keep them covered with a clean tea towel while you finish the rest.
Prepare the salad by tossing the cucumber, cherry tomatoes, red onion, crumbled feta, sliced olives, parsley, and mint in a bowl. Whisk the extra-virgin olive oil and red wine vinegar together, pour over the salad, and season with salt and pepper to taste.
Heat a dry griddle pan or large skillet over medium heat. Cook each flatbread for 2-3 minutes per side until golden brown and charred in spots. Keep them warm under a towel and serve immediately with the fresh salad.
For the best texture, serve the flatbreads immediately while warm. If you don't have self-raising flour, you can use 300g of all-purpose flour mixed with 1.5 teaspoons of baking powder and an extra half-teaspoon of salt.





