Yoghurt flatbread

Yoghurt flatbread

Total: 2 hr 15 min. | Active: 45 min.
Nutritional value / piece: 288 kcal
, Fat: 14 g
, Carbohydrate: 32 g
, Protein: 9 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
¾ tsp salt
¼ cube yeast, approx. 10 g, crumbled
¼ tsp sugar
180 g plain yoghurt
3 tbsp water
2 tbsp olive oil

To bake

olive oil for frying


200 g king oyster mushrooms, sliced
2 spring onions incl. green parts, cut into rings
2 tbsp olive oil
salt and pepper to taste
1 tbsp olive oil
150 g blue grapes, halved
100 g feta, crumbled
a little crema di Balsamico (balsamic cream)
a little olive oil
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How it's done

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Mix the flour, salt, yeast and sugar in a bowl. Add the yoghurt, water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To bake

Divide the dough into 8 portions and shape into balls. On a lightly floured surface, roll the dough into longish flatbreads (each approx. 15 cm in diameter). Heat the oil in a non-stick frying pan. Reduce the heat, cook the flatbreads in batches over a medium heat for approx. 7 mins. on each side, remove, cover and keep warm.


Mix the mushrooms, onions and oil in a bowl, season. Heat the oil in the same frying pan, fry the vegetables for approx. 7 mins. and spread on top of the flatbreads. Top with the grapes and feta, drizzle with the balsamic glaze and oil.

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