Not a typo. I don’t feel comfortable calling these things I made flatbreads cause they were thick as HELL. But tasty. This is one of those recipes where I had no idea what I was making until I’d made it – I’d call it ‘kinda lebanese bruschetta’ if that wasn’t outrageously insulting to two of my favourite types of food. To make actual flatbreads, roll your balls of dough out onto a floured surface instead of just mushing it between your hands like I did.
Makes about 20 small fat breads
500g Greek yoghurt
1 Lebanese cucumber
Handful mint, chopped
Handful of dill pulled off the stems
400g Greek Yoghurt
400g Plain flour (wholemeal flour is good)
Olive oil (for frying)
3 teaspoons baking powder
Handful of coriander
1 cup Kalamata olives
1 red onion
2 red chillies
3 small cloves of garlic, crushed (use less or none if you don’t like the taste of raw garlic. I think it’s the only thing keeping me alive tbh)
Handful of mint
First make the breads. Combine all the ingredients except the oil and knead it together with your hands until it’s a soft, well combined dough. Wrap it in gladwrap and leave it to rest in the fridge for an hour or so.
While that’s resting, dice the tomatoes, onions, chillies (I’m a baby spice so I leave most of the seeds out), and olives, roughly chop the mint, and mix them together in a bowl with the garlic, a decent amount of olive oil and juice of the lemon.
For the yoghurt sauce, grate up the cucumber and add it to the rest of the ingredients, finishing with some cracked pepper and olive oil.
To cook the fatbreads, grab a petite-person’s palm-sized hunk of dough, roll it into a ball and then shape it into a disk (again, you should probably throw some flour on your bench and actually roll it out, my dough was just too sticky and there was shit all over the place in the kitchen and no room) and fry it on both sides until it’s golden brown and crispy. Spread with yoghurt sauce, then top with tomato and olive mix.