250 g self-raising flour, plus extra for dusting
1 teaspoon baking powder
350 g natural yoghurt
200g goats cheese
Extra virgin olive oil, for drizzling.
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Thinly slice the eggplant or Zucchini, brush with oil, season & grill.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball), flatten the dough, with your hands, then use a rolling pin & roll until 3-5 ml thick
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end
Heat a grill plate until quite and cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs; whilst still warm spread with goats’ cheese and place zucchini on top.
Drizzle with extra virgin olive oil and sprinkle with olives if using
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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