![Loaded Yoghurt Flatbread](https://www.blackswan.com.au/wp-content/uploads/2024/04/MNI18014-Black-Swan-Chunky-Coles-Flatbread-1_2_11zon-480x480.jpg)
Recipe
Loaded Yoghurt Flatbread
Prep: 35 mins Cook: 20 mins Servings: 6
Instructions
Ingredients
- 1 cup Greek yoghurt
- 1 1/2 cups Self raising flour, more if needed
- 1 tsp salt
- 1 tub Black Swan Chunky Roasted Eggplant, Fetta & Almonds
- 1 punnet mixed cherry tomatoes, sliced in half 100g fetta, crumbled
- Small bunch of mint
Pickled Red Onion
- 1 red onion, thinly sliced
- 2 tbsp sugar
- 2 tbsp vinegar
- 250mL boiling water
Method
- To make the pickled onions, in a heat safe bowl, dissolve the sugar and vinegar in the boiling water. Steep the red onions for 30 mins or until turned pink.
- To make the dough, mix the yoghurt, flour and salt together until a dough has formed. Turn onto a floured work bench and knead until smooth (add more flour as required). Divide the dough into 6 balls, roll into flatbreads.
- Heat a frypan on medium-high heat. Drizzle a little olive oil and cook each flat bread until golden on each side, adding more oil as required.
- Spread the dip onto the flatbreads, top with tomato, fetta and mint leaves.