Feta tabbouleh with aubergines
This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match
Simple sesame flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 6
Skip to ingredients
- 300g self-raising flourplus extra for dusting
- 250g natural yogurt(buy a 500g pot and save the rest for lamb meatballs, see goes well with)
- 4 tbsp sesame seeds
- 1-2 tbsp vegetable oil
Nutrition: per serving
- kcal265
- fat7g
- saturates2g
- carbs41g
- sugars3g
- fibre3g
- protein8g
- salt1.3g
Method
step 1
Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it’ll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.
step 2
Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.
