Yogurt Flatbreads with Ham and Egg Salad

Yogurt Flatbreads with Ham and Egg Salad


200g plain Greek style yogurt

1/3 cup fresh coriander leaves

1 tablespoon lemon juice

¾ cup self raising flour, plus extra, for dusting

¾ teaspoon baking powder

Pinch of sea salt flakes

2 tablespoons milk

2 tablespoons olive oil

1 red onion, cut into thin wedges

200g shaved ham

80g mixed salad leaves

1 Lebanese cucumber, peeled into ribbons

8 hard boil eggs, quartered

1/3 cup sweet chilli sauce


  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.


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Midwest Foods Dubbo