Flaky flatbread
Makes: 8
Prep time: 50 minsTotal time: 
Recipe photograph by Maja Smend
Flaky flatbread
The perfect element to bring a mezze spread together
Makes: 8
Prep time: 50 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
203Kcal
Fat
8gr
Saturates
2gr
Carbs
26gr
Sugars
1gr
Fibre
2gr
Protein
6gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 250g plain flour, plus extra to dust
- 1 tsp fine sea salt
- 1 tsp baking powder
- 250g Greek yogurt
- 4 tbsp olive oil
- 1 tbsp za’atar, dried basil or oregano, depending on your mezze
Step by step
- Combine the flour, salt and baking powder in a bowl. Mix in the yogurt and 1-2 tablespoons water. Knead the dough for 5 minutes until smooth; cover and let rest for 30 minutes.
- Divide the dough into 8 pieces. Mix the oil with your dried herb of choice. Shape each piece of dough into a ball, then roll out intoa flat disc on a floured surface, about 15cm diameter. Brush with some of the herby oil, then roll up into a cylinder before coiling this into a spiral. Cover so that it doesn’t dry out, and repeat until you have 8 spirals.
- Roll out each spiral into a flat round of about 15cm. Heat a large frying pan or griddle on a medium-high heat. Brush one side of the flatbread with someof the herby oil, and then flip into the pan, oiled-side down. Brush the top with a little more oil and cook for 2-3 minutes each side, until the bread is golden brown. Keep warm in a clean tea towel, and repeat with the remaining spirals. Serve immediately or reheat in the oven when ready to serve.
