0 — 
This delicious recipe is perfect for a light lunch or a quick snack. Check out the full recipe with instructional video here:
For the dough
3/4 cup plain yoghurt
1 cup plain flour
2 teaspoons baking powder
¼ cup Extra Virgin Olive Oil
A pinch of sea salt
Extra flour for the board
100g / 3.5oz butter
2-3 cloves garlic finely minced
For the topping
200g / 7oz salami, sliced
250g / 8.8oz mini tomatoes
2 sprigs rosemary, leaves roughly chopped
Burrata
Sea salt
Pea shoots to garnish
Extra Virgin Olive Oil
- Mix the flour,baking powder and salt in a large bowl. Add the yogurt and Extra Virgin Olive oil. Bring the dough together with your hands to form a soft, but not sticky dough. You may need to add more flour or yoghurt to get the right consistency.
- Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 even sized balls. Roll each dough ball out to a 20cm / 7.8in diameter circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
- Heat a large non stick fry pan over medium heat. While the fry pan is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.
- Place one flat dough on the hot fry pan. Cook for 1-2 minutes. Spoon some garlic butter all over the top. Allow the bread to toast well and bubble up for about 2-3 minutes.
- Carefully turn over the flat bread and continue to cook for a further 2-3 minutes. Repeat until all flatbreads are cooked.
- Meanwhile, cook the salami slices with a drizzle of olive oil. Cook tomatoes in the same fry pan with rosemary, then break them lightly with a fork. Keep warm.
- Serve flatbread topped with tomato mixture, salami, rosemary, Burrata and pea shoots.
Ingredients
For the dough
3/4 cup plain yoghurt
1 cup plain flour
2 teaspoons baking powder
¼ cup Extra Virgin Olive Oil
A pinch of sea salt
Extra flour for the board
100g / 3.5oz butter
2-3 cloves garlic finely minced
For the topping
200g / 7oz salami, sliced
250g / 8.8oz mini tomatoes
2 sprigs rosemary, leaves roughly chopped
Burrata
Sea salt
Pea shoots to garnish
Extra Virgin Olive Oil
Directions
- Mix the flour,baking powder and salt in a large bowl. Add the yogurt and Extra Virgin Olive oil. Bring the dough together with your hands to form a soft, but not sticky dough. You may need to add more flour or yoghurt to get the right consistency.
- Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 even sized balls. Roll each dough ball out to a 20cm / 7.8in diameter circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
- Heat a large non stick fry pan over medium heat. While the fry pan is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.
- Place one flat dough on the hot fry pan. Cook for 1-2 minutes. Spoon some garlic butter all over the top. Allow the bread to toast well and bubble up for about 2-3 minutes.
- Carefully turn over the flat bread and continue to cook for a further 2-3 minutes. Repeat until all flatbreads are cooked.
- Meanwhile, cook the salami slices with a drizzle of olive oil. Cook tomatoes in the same fry pan with rosemary, then break them lightly with a fork. Keep warm.
- Serve flatbread topped with tomato mixture, salami, rosemary, Burrata and pea shoots.
