Yoghurt Flatbread recipe


  • 4 cups plain flour
  • 1/3 cup olive oil
  • 1/3 cup Greek yoghurt
  • 1 cup (250ml) water / beer
  • 1 teaspoon sea salt flakes
  • Cracked black pepper and dried herbs, to taste
  • 2 tablespoons extra virgin olive oil
  • Small bunch thyme (or other woody herb), to use as a brush
  • Lemon wedges, to serve
  • 180g nduja * or diced salami
  • 2 cups grated sharp cheddar
  • 300g hard mozzarella, thinly sliced or grated


  • Combine oil, water/beer, yoghurt, salt, pepper and herbs
  • Mix into flour in a large bowl and gently combine
  • Turn onto a floured bench/board and knead for a few minutes
  • Set aside to relax for 30 mins
  • Divide dough into 6 portions and roll (with wine bottle) into 6 ovals
  • Preheat BBQ plate to medium high
  • Leaving a 2 cm border, spread filling onto bottom half of oval
  • Fold and seal. Repeat
  • brush, and BBQ 3-5 mins each side
  • Slice and serve hot with lemon wedges