Yogurt Flatbreads with Ham and Egg Salad

Method:

1. Place half the yogurt in a bowl. Finely chop 2 tablespoons coriander. Add coriander and lemon juice to yogurt. Season with salt and pepper. Stir to combine. Refrigerate until required.
2. Place flour, baking powder and sea salt in a large bowl.
3. Make a well.
4. Add remaining yogurt and enough milk to form a soft dough.
5. Turn out onto a lightly floured surface.
6. Knead for 1 minute or until smooth.
7. Divide into 4 equal portions.
8. Using a rolling pin, roll out each portion into a 2mm-thick, 16cm round.
9. Brush dough rounds with oil.
10. Preheat a large greased chargrill pan over high heat.
11. Cook rounds, one at a time, for 1-2 minutes each side or until golden, slightly charred and cook through.
12. Transfer to a plate. Keep warm.
13. Add onion to chargrill. Cook for 2 minutes each side or until beginning to char. Transfer to a heatproof bowl.
14. Add ham. Cook, turning occasionally, for 5 minutes or until charred.