Add some Mediterranean spice to your summer barbecue with homemade flatbreads and yoghurt dip. 

Words & Recipes: Ruth pretty
Styling & Photos: Carolyn Robertson

INGREDIENTS

325ml warm water
1 tablespoon dried yeast
¾ teaspoon sugar
500g flour
¼ cup rosemary leaves,
finely chopped
¾ teaspoon flaky sea salt
olive oil for greasing bowl
Spiced Yoghurt (see recipe below)

METHOD

In the bowl of an electric mixer whisk together the water, yeast and sugar until yeast is dissolved. Whisk in half the flour. Cover and leave in a warm place for 10 to 20 minutes or until mixture begins to bubble.

Return bowl to mixer fitted with dough hook. Start the machine and gradually add the remaining flour, rosemary and salt. Continue mixing for 10 minutes after the last addition or until the dough feels slightly tacky and is smooth in appearance.

Lightly oil a large bowl, then add the dough. Turn it over so it is lightly coated in oil, then cover the bowl and leave in a warm place for 35 to 60 minutes or until dough has doubled in size.
Gently push a finger into the dough. If it’s ready, the indentation from the finger will remain there. If it’s not, the dough will  bounce back.

Punch dough down and divide into 8 equal balls. On a lightly floured bench, roll each ball into a flat oval about 2mm thick. Place onto a lightly floured tray. Cook on a medium dry barbecue plate for 3 to 4 minutes on each side, or until dough begins to bubble and brown in parts. Keep warm in a folded tea towel and serve with Spiced Yoghurt. Serves 8

Spiced Yoghurt

Put 1 cup Greek-style yoghurt in a bowl and add ½ teaspoon ground cumin, 1 tablespoon sliced mint leaves, 1 tablespoon finely chopped Italian parsley, ¼ teaspoon flaky sea salt and ⅛ teaspoon freshly ground black pepper. Mix well and use immediately or cover and store in the fridge for a day before using. Serves 8

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