Yoghurt and oat flatbread with green sauce

Serves 2-4 Starters and mains

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Method

In a bowl, mix together the oat flour, baking powder and salt. Add the yoghurt and stir until it comes together into a sticky ball. Cover with a plastic bag or cling film and leave for 15 minutes (this will make it easier to roll).

Dust a clean work surface with oat flour. Scrape the dough out of the bowl, reserving the plastic or cling film wrapping, and on to the work surface, then shape into a ball. If it feels sticky, dust with a little extra flour.

Divide the dough equally into 4 and shape each piece into a ball. One by one, roll them out into oval discs with a thickness of about 5mm. Put them back in the wrapping you used earlier to prevent them drying out.

Put a cast-iron pan over a medium heat and, when hot, brush with a little olive oil, then add a flatbread. Fry for around 2 minutes on one side until golden with dark spots, then turn and fry on the other side for a further minute. Wrap in a cloth or clean tea towel to keep warm while you cook the rest.

To assemble, spread a thick layer of yoghurt over each flatbread and sprinkle with za’atar. Arrange the tomato slices evenly over the top, then drizzle the green sauce over (recipe linked). Cut into slices to serve.

To make the za'atar, toast the sesame seeds in a dry frying pan over a low heat, stirring every now and again to prevent them burning, for around 5 minutes or until golden. Remove from the heat and set aside to cool. Put the seeds and remaining ingredients in a bowl and mix. Transfer to a glass jar and seal. The za’atar will keep at room temperature for several months.

This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.