Yoghurt Flatbread with Smoky Eggplant
Try this deliciously flavoursome Mediterranean appetiser for a snack with a kick!
Ingredients
Flatbreads
- 1 cup plain all-purpose flour
- 1 cup greek style plain yoghurt
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon extra-virgin olive oil
Smoky Eggplant
- 2 large eggplants
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves minced
- 2 teaspoons harissa paste
- 1 tablespoon lemon juice
- 70g greek feta
- 1/3 cup chopped spring onions
Method
Flatbreads
Makes 6 flatbreads, adjust the above ingredient quantities to increase output.
Combine flour, yoghurt, baking powder, and salt in a mixing bowl. Mix until dough forms. Knead on a floured bench for 2 minutes. Avoid adding excessive flour to prevent dry flatbreads.
Cut the dough into 6 pieces and form each piece into a ball. Brush each ball with a small quantity of olive oil and place onto an oiled plate. Cover with a tea towel and let it rest for around 30 minutes.
Take each dough ball and press it with your palm to form flat discs or ovals, about 2-3mm thick. Heat your Heatlie hot plate to a medium-high heat. Coat the dough with olive oil and cook each flatbread for approximately 2 minutes per side until golden and bubbly. Set aside and cover with a tea towel to retain moisture.
Smoky Eggplant
Poke a few holes into each eggplant using a paring knife to allow steam to escape as they cook. Using your Heatlie hot plate set to high, burn and char the eggplants until soft all the way through. Once good to go, place them in a bowl and cover with foil to finish steaming as they cool.
On your hotplate, heat some oil and sizzle your garlic and harissa for 30 or so seconds, then remove and set aside.
Remove the charred skin from your eggplants and slice into chunks. Using the yoghurt flatbreads as a bed, place the eggplant, garlic and harissa, some feta and a sprinkle of chopped spring onion for a delicious combination.
Done!
Credit to Recipes for a Lifetime of Beautiful Cooking by Danielle Alvares (2023)