Flatbread and Assorted Dips

For the Flatbreads:

• 1/2 cup whole wheat flour
• 1/2 cup plain flour
• 1 1/2 tsps baking powder
• 1/4 cup double-thick natural yoghurt, add more if too dry
• 1 tbsp Olive oil
• Pinch of freshly ground black pepper & sea salt

Mint & Feta Dip:

• 250ml (1 cup) Food Lover’s double thick yoghurt
• Freshly-ground salt and pepper, to taste
• Mint chopped Zest and juice of 1 lime
• 100g (60ml = ¼ cup) Food Lover’s feta cheese, crumbled

Lemon Za’atar Dip:

• 250ml (1 cup) Food Lover’s canola mayonnaise
• Zest and juice of 1 lemon
• 60ml (¼ cup) sesame seeds, toasted
• 45ml (3 Tbsp) thyme, chopped
• 10ml (2 tsp) Dijon mustard
• 5ml (1 tsp) ground sumac
• 2,5 ml (½ tsp) cayenne pepper
• Freshly-ground salt and pepper, to taste

For the flatbread:

• Pre-heat your oven to 220C, OR use the griddle pan method.
• Mix all the ingredients together in a large mixing bowl in the stand of your electric mixer with dough hook attachment OR mix & knead by hand. Add extra flour if necessary, but the dough should be quite wet and sticky.
• When the dough comes together, knead for 2–3 minutes on a lightly floured surface.
• Divide the dough into four balls, and roll out as thinly as possible with a floured rolling pin, again on a lightly floured surface. For these flatbreads I like to make them loosely rectangular in shape.
• Bake on a lightly greased baking tray for 8-10 minutes or until golden. Alternatively, cook on a hot griddle pan until golden and cooked through.

For the dips:

• Mix all the ingredients of each flavour dip in different bowls and refrigerate till you are ready to serve with the flatbreads.