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THE DAIRY KITCHEN

Summer Barbecue Yoghurt Flatbreads

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 25 MINS
Cooking 5 MINS
A healthier, summery version of pizza that can be done on the BBQ.

Ingredients

Yoghurt Flatbread

1 cup self-raising flour
2/3 cup Greek-style natural yoghurt

Salad

1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1/2 clove garlic, crushed
2 zucchini
1/4 cup each of basil and mint leaves, torn
400g wedge pumpkin, cut into very thin slices
200g fresh mozzarella or bocconcini, roughly torn
Handy Tips
The type of yoghurt you use will affect the texture dough slightly. If the dough is too wet, just add extra flour until a soft manageable dough is achieved, vice versa. Flatbreads are also delicious served with fresh summer tomatoes, basil and mozzarella.

Method

  1. For flatbread, sift flour into a bowl, make a well in the centre and stir in yoghurt until mixture forms a soft dough. Turn onto a lightly floured surface and knead until smooth. Divide dough into quarters and roll each piece out to a 3mm thick oval shape. Brush with olive oil.
  2. Combine oil, vinegar and garlic in a medium bowl and season to taste. Using a mandolin or vegetable peeler, peel/slice the zucchini into very thin slices or ribbons. Add the zucchini and herbs to dressing and toss to coat. Set aside.
  3. Preheat a char-grill or barbecue to high heat. Cook pumpkin slices, in batches, for 3-4 minutes each side until charred and cooked through. Remove from heat and add to salad mixture. Cook each flatbread, turning once, until puffy, lightly charred and cooked through (1-2 minutes each side).
  4. To serve, top each warm flatbread with salad, torn mozzarella cheese and season to taste.

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