Flatbread and Assorted Dips

A quick and easy homemade flatbread served with tasty dips…perfect for a snack board, starts, or picnic! This flatbread recipe is simple, using flour and yoghurt with a bit of baking powder. You can either pan-fry, griddle pan or oven-roast the flatbreads. Inspired by Morocco, the mint & feta dip and lemon za’atar dip are crowd-pleasers and super simple. You could also just serve them with crackers.

You can add other flavours to your flatbreads, top them with butter and garlic, or garlic, olive and rosemary, or dried mixed herbs.

These flatbreads pair perfectly with a succulent lemon & garlic roast leg of lamb.

Level

Beginner

Category

  • Breads
  • Homemade Products
  • Sauces & Dips
  • Summer

Cuisine

  • Mediterranean
  • Middle Eastern

Serves

8

Ingredients

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

Directions

For the flatbread:

  1. Pre-heat your oven to 220C, OR use the griddle pan method.
  2. 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.
  3. When the dough comes together, knead for 2–3 minutes on a lightly floured surface.
  4. 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.
  5. 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.
  6. For the dips:

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