Flat bread

250 g self-raising flour, plus extra for dusting

sea salt

1 teaspoon baking powder

350 g natural yoghurt

200g goats cheese

2 Zucchini

Extra virgin olive oil, for drizzling.

Olives- optional
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

Prepared by:
Ivonne Nathan
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
email [email protected].