for 8 pieces

Flatbread

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

Topping

200 g	king oyster mushrooms, sliced
2	spring onion incl. green part, cut into rings
2 tbsp	olive oil
	salt and pepper to taste
1 tbsp	olive oil
150 g	blue grape, halved
100 g	feta, crumbled
a little	crema di Balsamico (balsamic cream)
a little	olive oil

How it's done

Flatbread

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.

Topping

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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