Simple greek salad flatbreads

I love making bread but sometimes I can’t face the time it’ll take from start to eating. Particularly if you want something speedy for lunch or a cheeky brunch with friends. Luckily, my simple greek salad flatbreads are made with natural yoghurt and baking powder instead of yeast, so no kneading, no waiting; just mix, shape and cook. Done. 

The flatbreads are so versatile, lightly flavoured with herbs and spices they are fab with tons of things and great with soups too. I love the greek salad topping, I think it might be my favourite, so I’ve chosen to add it here. Love the freshness of the herbs and the vibrant salad and the salty feta and olives with the smooth hummus. Such a classic. 

Really hope you enjoy this as much as I do. 

Ingredients

250g self rising flour

250g full fat greek yoghurt

¼ tsp salt

½ tsp fennel seeds

½ tsp dried oregano

¼ tsp garlic granules

½ tsp baking powder

Makes 4 large flatbreads 

Ingredients for the greek salad

Hummus (either homemade or store bought, whatever you have handy)

Olives

Tomatoes

Feta

Red onion

Cucumber

Selection of basil, parsley, mint 

Method for simple greek salad flatbreads

In a large bowl pour in the flour, salt, baking powder, garlic granules, dried oregano and fennel seeds. Stir to combine. 

Then add in the yoghurt and stir together until the mixture forms a soft ball of dough. 

Pop some flour onto your board and gently knead the bread dough. This mix doesn’t have yeast in it, so it doesn’t need to be handled too much, just a light knead for a minute or so is fine. 

Divide the dough into 4 equal balls. Then roll one at a time, into a long oval type shape, similar to naan bread. (These are rustic, simple flatbreads, nothing needs to be exact here.)

Preheat a non stick frying pan on high heat for 5 mins. Once the pan is screaming hot turn down the heat slightly and cook one flatbread at a time and cook for roughly 1-2 minutes on each side. You’ll see bubbles puffing up on the surface of the bread and light char marks on the bread when it’s ready to flip. 

Once cooked, remove onto a plate and if you like coat with a drizzle of oil or butter to keep the bread nice and soft inside, while you get on cooking the other flatbreads. 

I like to assemble the greek salad mix directly on top of the bread.

Simply spread a few spoonfuls of hummus onto the bread and top with chopped tomatoes, olives, cucumber, thinly sliced red onion and mixed herbs. 

The bread freezes really well, so wrap and store in the fridge for a few months if you have any leftovers. Alternatively the bread will stay good for a few days in an airtight container, simply reheat in the oven for a few minutes to make it even tastier the next day. 

Looking for other savoury treats? Try our Mozzarella dough bites – they’re insanely yummy

Want something tasty to eat with the flatbread? Try our Tomato, red pepper and lentil soup or Roasted carrot and lentil soup, both are delicious

On the hunt for brunch ideas? Check out these: Chocolate pancakes; Cranberry pop tarts; Strawberry sunrise smoothie