for 4 person

Dough

500 g	light spelt flour
3 sprig	rosemary, finely chopped
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g, crumbled
3 dl	water
1 tbsp	olive oil

Shape

a little	spelt flour
a little	olive oil

Charcoal/gas/electric grill

4	cooked corn cob

Finishing touches

150 g	plain greek yoghurt
125 g	cream cheese
2 tbsp	olive oil
1 tbsp	lemon juice
½ tsp	salt
½ tsp	chilli flakes
2 tbsp	flat-leaf parsley, finely chopped
a little	chilli flakes

How it's done

Dough

Mix the flour, half of the rosemary, salt and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Shape

On a lightly floured surface, divide the dough into 8 portions, shape into balls, flatten by hand, brush with a little oil.

Charcoal/gas/electric grill

Grill the corn cobs, with the lid down, over/on a medium heat (approx. 200 °C for approx. 15 mins. all over. Remove, grill the flatbreads, with the lid down, over a medium heat for approx. 3 mins. on each side.

Finishing touches

Combine the yoghurt, cream cheese, oil and lemon juice, season with salt. Using a knife, separate the sweetcorn from the cobs, mix with the chilli flakes and the rest of the rosemary. Spoon the yoghurt dressing over the flatbreads. Scatter with parsley and chilli flakes.

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