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- Yoghurt flatbread
Yoghurt flatbread
Nutrition facts per serving:
- Energy in kcal about 288
- Fat about 14g
- Carbohydrates about 32g
- Protein about 9g
This is needed
This is needed
for 8 piece
Flatbread
- 300 g white flour
- 0.25 cube yeast, approx. 10 g, crumbled
- 0.25 tsp sugar
- 0.75 tsp salt
- 3 tbsp water
- 180 g plain yoghurt
- 2 tbsp olive oil
To bake
- olive oil for frying
Topping
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- 200 g king oyster mushrooms, sliced
- 2 spring onion incl. green part, cut into rings
- salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp olive oil
- 100 g feta, crumbled
- 150 g blue grapes, halved
- a little crema di Balsamico (balsamic cream)
- a little olive oil
And that's how it's done
And that's how it's done
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.
