A quick and easy lunch option or side.
Serves: 4
INGREDIENTS
Flatbreads
2 cups plain flour, plus extra for kneading
1 teaspoon baking powder
½ teaspoon caster sugar
1 teaspoon salt
1 cup Greek yoghurt
3 tablespoons olive oil
Whipped goat's cheese
125 grams soft goat’s cheese
4 tablespoons Greek yoghurt
To assemble
1 tablespoon butter, melted
1 clove garlic, crushed
½ teaspoon chilli flakes
50 grams pine nuts, toasted
1 teaspoon toasted sesame seeds (black or white)
½ teaspoon poppy seeds
1 tablespoon finely chopped chives
1 tablespoon finely chopped dill
¼ cup chervil leaves
¼ cup parsley leaves
2 tablespoons olive oil
sea salt and cracked pepper
METHOD
In a large bowl, combine flour, baking powder, caster sugar and salt. Add the yoghurt and stir to incorporate. Place dough on a lightly floured bench and knead for 2-3 minutes or until smooth. Cut dough into 4 even pieces, cover and set aside to rest for 30 minutes.
Meanwhile, place the goat’s cheese and yoghurt in a bowl or bowl of a stand mixer. Beat until smooth.
Roll dough into rounds about 5mm thick. Heat a cast iron pan over a medium-high heat. Brush one side of dough with olive oil and cook until puffed up and beginning to char. Turn over and cook until golden. Repeat with remaining dough.
To assemble: In a small bowl, combine the melted butter and crushed garlic. Brush on to one side of each flatbread. Smear a generous spoonful of whipped goat’s cheese onto each flatbread then top with remaining ingredients.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!