Simple Flatbreads

Use these flatbreads as a vehicle for all your delicious Freshly veggies!


1 cup warm water
1 tbsp active dry yeast
1 tbsp sugar
3 cups all purpose flour
½ tsp salt
1 tsp baking powder
3 tbsp cooking oil
4 tbsp yoghurt
1 egg

(we added ¼ tsp squid ink optional to make flatbread appear black in colour) 


Start by activating the yeast by mixing the water, yeast and sugar together. In another bowl, mix together the flour, salt, baking powder. Make a well in the centre, and add in the oil, yoghurt, egg and squid ink if using. Start mixing and then add in the yeast mixture. Bring everything together into a smooth dough. Knead for about 5 minutes. Set aside at room temperature for around 1 hour. Split into 10 equal pieces. Roll each piece into a 20cm round. Cook each one on a heated frying pan (no oil required) for 2 – 3 minutes each side. Once cooked, top with your favourite hummus (we made beetroot hummus) and minced lamb with spring onions and topped with roasted edamame beans.




Eliad Extra Virgin Olive Oil

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