Summer Barbecue Yoghurt Flatbreads
1 cup self-raising flour
cup Greek-style natural yoghurt
cup extra virgin olive oil
1 tbsp red wine vinegar
clove garlic, crushed
cup each of basil and mint leaves, torn
400g wedge pumpkin, cut into very thin slices
200g fresh mozzarella or bocconcini, roughly torn
For flatbread, sift flour into a bowl, make a well in the centre and stir in yoghurt until mixture forms a soft dough. Turn onto a lightly floured surface and knead until smooth.
Divide dough into quarters and roll each piece out to a 3mm thick oval shape. Brush with olive oil.
Combine oil, vinegar and garlic in a medium bowl and season to taste.
Using a mandolin or vegetable peeler, peel/slice the zucchini into very thin slices or ribbons. Add the zucchini and herbs to dressing and toss to coat. Set aside.
Preheat a char-grill or barbecue to high heat. Cook pumpkin slices, in batches, for 3-4 minutes each side until charred and cooked through. Remove from heat and add to salad mixture.
Cook each flatbread, turning once, until puffy, lightly charred and cooked through (1-2 minutes each side).
To serve, top each warm flatbread with salad, torn mozzarella cheese and season to taste.
Source: Dairy Australia