Easy Garlic and Feta Flatbreads
- 1 jar Mutti Passata
- 3 cloves garlic thinly sliced
- 1 tsp dried oregano
- 75g feta
- For the flatbread
- 200g self raising flour
- 200g full fat yoghurt
- 1/2 tsp baking powder
- 1 tbsp olive oil
- 1–2 tbsp warm water
- 1/2 tsp salt
- 1/2 tsp dried chilli flakes
- 1 tsp sugar
- For the green salsa
- 1 large bunch of soft herbs; basil, parsley, coriander, chive and mint
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 1 small shallot
- 1 tbsp red wine vinegar
Preheat the oven to 200C and place a flat baking tray upside down in the oven to heat up. In a bowl combine the yoghurt, flour, salt, sugar and bring together to form a scraggy dough. Turn onto a clean floured work surface and knead until it just comes together around two minutes. If the dough feels very dry add the water.
Return the ball of dough back into the bowl and cover and set aside to rest for 20 minutes.
Next prepare the salsa chop all the ingredients and mix with the olive oil and vinegar and season with salt, alternatively you can put everything in a small blender and blend until smooth.
Divide the dough into four sections and roll each piece of dough into a rough ball. Take a sheet of greaseproof paper and rub lightly with oil. Roll each dough ball as thin as possible, dusting flour on the surface so the dough doesn’t stick the rolling pin.
Spread a thin layer of passata all over the surface, followed by the garlic and crumbled feta. Drizzle with olive oil and roll the edges in to make a crust.
Lift the sheet of greaseproof onto the preheated tray and bake for eight to 10 minutes until its beautifully golden and crisp.
Finish with a drizzle of the zingy green salsa.