Greek yoghurt flatbreads with balsamic roasted veg recipe

Saturday, November 29, 2014

Do you know what I do when I have studying to do? I make myself extravagant delicious meals just so I can spend longer away from the books. I know I know, you'd think by the time I got to fourth year I'd be over the procrastinating but no I never cease to amaze myself with how much time I can waste. Can you guess what I'm doing now?! I was on the search for a wee alternative to the usual sandwich, soup or baked tattie so decided to rustle up this little Greek inspired dish.

This would also be great with dips like hummus or guacamole but I have an aversion to dips other than salsa and sweet chilli. No really. Not even tomato ketchup or Dominoes garlic and herb dip. The flatbreads would also be great dipped into a Greek stifado dish or with some lamb or served alongside some other little tapas/mezes style dishes. Gosh, I'm making myself hungry just chatting about all this.  

For the flat breads you will need:
  • 250g of self-raising flour, with a little left over to cover your surface and rolling pin
  • 1/2 tbsp sea salt
  • 1/2 tbsp baking powder
  • 250g Greek yoghurt
  • Optional: some dried herbs like oregano
Basically all you need to do is mix all the ingredients together until you have a dough then turn out onto a floured surface. Kneed for a few minutes until the dough has come together then split into six small balls. Roll each ball out with your rolling pin and set aside. Then simply heat your griddle pan (or normal pan but griddle is better) on a medium heat. Place your flatbreads onto the dry pan one at a time and cook for a couple minutes on each side. Ta dah! Check those professional looking stripes.

For the roasted vegetables you will need:
  • Some courgette
  • Some cucumber
  • Mixed peppers
  • Cherry tomatoes
  • A carrot
  • Any other veg you have lying around which would be good roasted!
  • Some balsamic vinegar
  • Some olive oil
  • Salt and pepper
  • Lemon juice
I basically just bump up the oven to a high heat, chop the veg into fairly small pieces as I am totally impatient and pour over a drizzle of olive oil, balsamic vinegar, lemon juice and the S&P. I then just put it all into an overproof dish and bung it in the oven for about 15/20 minutes until the veggies are soft!


Recipes and restaurant and food blog posts are some of my favourites to read so if you have anything you think I should try or any blogs I should check out then please let me know!
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  1. I wish I spent my time cooking when I wasn't studying! Cool post :)

    hcbn <3 Semirah

    1. Haha I almost wish I didn't - I'm too bad for it! Thank you so much!

  2. Replies
    1. Thank you so much! Your style choices are beautiful x

  3. I can confirm flatbreads were delish.... And tapas dishes were straight from Barcelona itself (quite the cultured flat) - lots of love, the well fed flatmate X

  4. Very nice recipe. Thank you for sharing.


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