Yogurt Flatbread w Charred Greens, Taramasalata and Finger Limes

Homemade, herby yogurt flatbreads smothered in taramasalata (caviar dip), topped with charred greens and finger limes

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Course: Appetizer, Bread, Brunch

Cuisine: Western

Diet: finger lime, flat bread, greens, taramasalata

Total Time: 40

Servings: serves

Author: Eff | Food Daydreaming

For the Yogurt Flatbread: Add all the ingredients into a food processor and pulse until small pieces of dough start to form.
250 g bread flour, 200 g Greek yoghurt, 1 tablespoon herbs de Provence*, 2 tablespoons olive oil, 2 teaspoons baking powder
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, around 3 minutes.
Divide the dough into 6, rolling each piece into a ball. Set aside to rest for 10 minutes.
Roll out each ball to around 3mm thick and brush on side of each with olive oil.
In batches, cook the flat bread on a char-grill pan* for around 3 minutes each side or until cooked through, brushing extra olive oil on the other side before turning.
For the Greens: Drizzle olive oil over all the vegetables except for the fresh peas and grill using the same char-grill pan. Cook on each side for 2 to 3 minutes, until you get a nice char on the vegetables.
Extra virgin olive oil, 2 bunches broccolini, 2 bunch young asparagus, 1 Zucchini, Handful snow peas, ⅓ cup fresh podded peas
To Serve: Spread some taramasalata dip on each piece of flatbread, top with a mixture of charred greens, the fresh peas and finger lime pearls.
Taramasalata dip*, 2 finger limes

You don’t have to use herbs de Provence; you can use a single dried herb flavour, such as basil, or a blend like Italian or mixed herbs.
A mentioned above, if the caviar dip really isn’t to your liking, flavouring some cream cheese with a bit of lemon or lime and using that as the base would also work really, really well. As would a French onion dip.
If you don’t have a char-grill pan or griddle, an everyday frying pan will do the same job just as well, you’ll just have more even colouring instead of grill marks; nothing wrong with that!

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