Greek flatbreads & salad

• self-raising flour↗300g g

  plus extra for dusting

• Greek yogurt↗300g g
• cucumber↗½

  deseeded and chopped

• cherry tomatoes↗200g g

  quartered

• red onion↗1

  chopped

• feta↗150g g

  crumbled

• pitted Kalamata olives↗100g g

  sliced

• parsley↗small handful of

  chopped

• mint↗small handful of

  leaves picked and chopped

• extra virgin olive oil↗2 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Combine the flour, yogurt and 1 tsp salt in a bowl until the mixture clumps together into a dough. Tip onto a floured surface and knead briefly until smooth. Divide the dough into six equal pieces, then roll each one out into a rough oval, about the thickness of a £1 coin. Cover with a clean tea towel while you repeat with the rest of the dough, stacking the flatbreads with plenty of flour between them to prevent them from sticking together.

2. 2

   Combine remaining ingredients for the salad. Season. Heat a dry griddle pan over medium heat, or wait until the coals are ashen in a barbecue, and cook the flatbreads for 2-3 mins on each side until golden brown and charred in spots. Keep warm under a tea towel until ready to serve. Best eaten on the day. Serve with the salad.