Yoghurt & Feta Dip w/ Flatbreads

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SERVES FOUR
PREP TIME: 30 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE DIP

1-2 TBSP GREEK YOGHURT

2 BLOCKS GREEK FETA

GENEROUS PINCH SALT

2 TSP EXTRA VIRGIN OLIVE OIL 

HANDFUL SLICED GREEN OLIVES

PICKLED CONTINENTAL PARSLEY LEAVES

SLICED PRESERVED LEMONS (OPTIONAL)

LEMON ZEST

SPRINKLE GROUND CHILLI 

MORE OLIVE OIL AND SALT FOR FINISHING 

FOR THE FLATBREADS

2 CUPS SELF RAISING FLOUR

1 CUP GREEK YOGHURT

GENEROUS PINCH SALT

1 TSP BAKING POWDER

DRIZZLE OLIVE OIL AND SALT (TO SERVE)

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Equipment

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MEDIUM FRY PAN

FOOD PROCESSOR

MIXING BOWLS

SHARP KNIVES

GARLIC MINCER

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Method

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1. COMBINE ALL FLATBREAD INGREDIENTS IN A BOWL BEFORE KNEADING ON A CLEAN, FLOUR DUSTED SURFACE UNTIL SMOOTH, SET ASIDE (COVERED) FOR 30 MINUTES
   

2. PROCESS FIRST FOUR DIP INGREDIENTS IN A FOOD PROCESSOR UNTIL FLUFFY AND CREAMY. TRANSFER ONTO A SERVING DISH BEFORE TOPPING WITH LISTED INGREDIENTS
   

3. DIVIDE DOUGH INTO 8-10 EQUAL PORTIONS BEFORE ROLLING OUT WITH YOUR HANDS OR A ROLLING PIN ON A LIGHTLY DUSTED SURFACE
   

4. HEAT A GOOD QUALITY OLIVE OIL IN A FRY PAN OVER MEDIUM, HIGH HEAT
   

5. COOK FLATBREADS FOR A FEW MINUTES EACH SIDE UNTIL THEY PUFF AND ARE GOLDEN
   

6. DRIZZLE FLATBREADS WITH OLIVE OIL TO FINISH AND SERVE ALONGSIDE DIP

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