Loaded Yoghurt Flatbread

Loaded Yoghurt Flatbread

Prep: 35 mins Cook: 20 mins Servings: 6




- 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


  1. 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.
  2. 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.
  3. 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.
  4. Spread the dip onto the flatbreads, top with tomato, fetta and mint leaves.