Grilled Flatbreads with Courgette and Sesame dressing
Vegetarian dish to serve 4
- 300 g plain flour
- ½ tsp. salt
- 175 ml milk
- 50 g butter
- 25 g yeast
- 3-4 slender courgettes
- dash of olive oil
- 4 tbsp. sesame seeds
- 1 tsp. dried oregano
- 3 dl yoghurt
- 1 small garlic clove
- 1 tbsp. olive oil
- 2 handfuls fresh oregano
- 1 handful fresh mint
- finely sliced radish
- 1 green chilli, finely sliced
- 100 g premium feta cheese
- salt and pepper
- good-quality olive oil
- lemon wedges
Combine flour and salt in a large mixing bowl. Gently warm the milk and butter until the butter melts. Dissolve the yeast in the warm milk.
Add the milk to the flour mixture and knead into a smooth dough. Knead for 4-5 minutes.
Wrap the dough in cling film and leave to proof for 30-45 minutes.
Divide the dough into 8 and re-knead the small dough balls. Roll them out to rounds about 15 cm diam. Rub the rounds with a small amount of olive oil and bake on a hot grill grid (or grill pan). They need about 1-2 minutes on each side.
Keep them warm inside a clean tea towel.
Cut the courgettes into long slender slices and toss with olive oil. Grill on a hot grill and season with salt.
Toast the sesame seeds for 1-2 minutes in a hot, dry frying pan until they give off aroma.
Crush the seeds and then stir the sesame with yoghurt, oregano, finely grated garlic, olive oil and salt.
Plate the flatbreads. Rub them with the dressing. Top with grilled courgette and torn fresh herbs. Garnish with radish and chilli to taste and drizzle with a little olive oil. Season with salt and pepper and serve immediately with lemon wedges.