Grilled Flatbreads with Yoghurt and Dukkah
Photography by Manja Wachsmuth.
A quick and tasty bread option to accompany any meal.
Serves: 6
INGREDIENTS
1 cup thick plain yoghurt
2 cloves garlic, crushed
6–8 20cm pitta breads
olive oil
⅓ cup purchased dukkah
2 tablespoons finely chopped parsley
sea salt and ground pepper
METHOD
Preheat the grill to its highest setting.
Combine the yoghurt and garlic and season generously.
Brush both sides of the pitta breads with oil and place in a single layer on a flat baking tray. Grill one side until golden. Turn over and spread with yoghurt then drizzle with olive oil. Grill again
until the edges are golden.
Sprinkle with the combined dukkah and parsley and eat immediately. Makes 6–8.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!