Makes 2 Flatbreads 

Using the pizza tray to bake the bread and topped with a Turkish tomato topping served with Labneh a Middle Eastern salted yogurt dip 


Bread dough 

500g Strong bread flour 

7g Dried Yeast 

10g Salt 

325ml Water 

Tomato topping:

1 Clove Garlic chopped 

2tbsp Red wine vinegar 

4 tbsp Extra Virgin olive oil 

1 Red onion finely chopped 

2 Vine tomatoes 

12 Cherry tomatoes 

1 tsp Dried mint 

1 tsp Ground cumin 

1 tsp Sumac 

1 tsp Salt and pepper 

1 handful of Flat leaf parsley chopped 

1 Pomegranate 

1 Lemon 

Labneh Yogurt dip:

300g Greek yogurt 

1-2 tsp Salt 

1 tsp Sumac 

1 tbsp Black sesame seeds 

1 Handful of fresh mint 

2 tbsp Extra virgin olive oil 


Pour the flour, yeast and salt together Into a mixing bowl and blend together. 

Make a well in the middle and pour in the water. 

Using your hand in a claw shape roll your hand around the bowl until you form a soft ball of dough. 

Transfer the dough onto a clean work surface lightly floured and knead for 10 minutes until the mixture changes from a porridge texture to a smooth stretchy dough. 

Place the dough back into the mixing bowl and cover cling film. 

Leave to prove for 1-2 hours to double in size. 

Scoop the dough out onto a lightly floured work surface and divide into two equal portions 

Roll out the dough into a pizza shape and place onto a pizza tray. 

To make the topping, chop a small clove of garlic and place into a bowl with a splash of red wine vinegar and a drizzle of extra virgin olive oil. 

Finely dice the red onion and add to the dressing, then cut the vine tomatoes into quarters and remove the seeds. 

Dice the tomatoes into small cubes and add to the onions, then chop the cherry tomatoes in half and add to the bowl.

Chop a handful of flat leaf parsley and mix in with the tomatoes. 

Spread 2-3 tablespoons of the tomatoes into the bread dough and spread out evenly. 

Bake the flatbread in the oven at 200c for 12-15 minutes or until golden and crisp. 

Meanwhile, mix the salt into the yogurt and spread evenly over a large plate. 

Dust some sumac over the yogurt, followed by black sesame seeds, mint leaves and a good drizzle of extra virgin live oil. 

When the flatbread is baked remove from the oven and spoon over more of the tomatoes mixture, then add a little more flat leave parsley and a good squeeze of lemon juice before serving with the yoghurt dip.

Products Used:

Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale

MasterClass Smart Space Stainless Steel Three Piece Bowl Set with Colander

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Crusty Bake Non-Stick Pizza Tray

MasterClass Quarry Marble Rolling Pin and Stand

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

Maxwell & Williams Caviar Speckle 20cm Coupe Plate

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle