Grilled zucchini, za’atar, feta flatbread

The first example of how diverse this GF yogurt flatbread is!

This recipe uses the same quantities as the original recipe, just rolled a little thinner and baked to be a little crispier. Being GF, this dough isn’t going to want to be rolled thin and then manoeuvred easily, so I recommend rolling it straight on the tray it’ll be baked on (on some lightly floured, non-stick baking paper!)

• 1 quantity GF yogurt flatbread

• 2 zucchini

• 1/4 cup original yoggu! (if you’re not in Canada, a non-sweetened, greek-style yogurt)

• 1/3 cup plant based feta

• handful fresh basil

• a lemon, for squeezing

• Salt & pepper

Za’atar oil (mix this and use it on anything and everything. Within reason)

• 3 tbsp extra virgin olive oil

• 1 tbsp za’atar

Preheat oven to 350F. Make the flatbread dough, divide into two and shape into balls. Place on a baking tray, lined with some lightly floured baking paper, and roll to 0.5mm thick (you could make circles, ovals, rectangles).

Bake for 15 minutes until starting to crisp up on edges.

In the meantime, preheat a griddle or frying pan. Slice the zucchini thinly lengthways (0.5mm or less) and toss with a drizzle of olive oil and a big pinch of salt. Grill on both sides until stripy and coloured.

Next- assemble! Spread the yoggu on the flatbreads, and top with the zucchini slices. Sprinkle over the feta and basil, a squeeze of lemon juice and plenty of salt and pepper. Whisk together the olive oil and za’atar, then drizzle plenty over the flatbreads! Cut into slices. So easy, so good.