Spring Onion Tzatziki with Homemade Flatbread

I say it often, mainly because its true: the simple things in life give the most pleasure. The fresh taste of a tangy, cool tzatziki mopped up with warm, fluffy flatbreads on a summer's afternoon can feel like the most delicious thing on Earth in the moment.

Tzatziki is a really simple dish to prepare all in one bowl – I like to add rather a lot of spring onion to mine, and a good amount of fresh dill and mint.

These flatbreads are equally easy, essentially made from two ingredients in their most basic forms. The simple addition of toasted sesame seeds, cumin and chilli flakes makes them really special.

SERVES:
4-8

Ingredients
Instructions

Ingredients

For the flatbreads

250g plant-based unsweetened thick yogurt

250g self-raising flour

1 tsp baking powder

1 tsp cumin seeds

1 tbsp sesame seeds – white, black, or both (optional)

½ tsp chilli flakes

1 tbsp light oil

For the tzatziki

½ cucumber

400g plant-based Greek-style yogurt, or unsweetened coconut yogurt

6 spring onions, finely sliced

Small bunch dill, finely chopped

Few sprigs fresh mint, leaves removed and finely chopped

½ clove garlic, finely grated

½ tsp ground cumin

1 tsp sea salt

½ tsp freshly ground black pepper

1 tbsp extra virgin olive oil

Juice of ½ lemon

To serve

Extra fresh chopped herbs

1 tsp sumac

A drizzle of extra virgin olive oil

Instructions

Add all the ingredients for the flatbreads, excluding the oil, to a large bowl. Bring the ingredients together with a wooden spoon, then your hands, until it forms a rough ball. If the dough is very sticky, add a little more flour.
Empty the dough onto a lightly floured surface and bring it together, giving it a quick knead. Place the dough back in the bowl, cover with a tea towel, and set aside.
Setting aside ¼ of your piece of cucumber, grate the larger piece onto some paper kitchen towel, to soak up the juice (if you don't want to waste it, squeeze the paper towel into a bowl and use the juice in a smoothie).
Place the grated cucumber with the rest of the tzatziki ingredients in a bowl. Stir to combine, check for seasoning, cover and set aside.
Dice the remaining cucumber and place in a small bowl with a sprinkling of your extra herbs, and a splash of olive oil. Season, stir to combine, and set aside.
Divide your flatbread dough into 4 pieces, and roll into balls. On a floured surface, gently push each ball into a rough oval the size of a small pitta bread.
Place a nonstick pan on a medium-high heat and add a drizzle of light oil. When the pan is hot, add a flatbread and cook on one side for 3-5 minutes. Bubbles should form on top, while the bottom should be charred in places.
Flip the flatbread, and cook for a few more minutes, until light, fluffy and golden. Repeat with the remaining flatbreads, adding a little extra oil to the pan if needed.
When you're ready to serve, spread the tzatziki across a large platter or a few small plates, top with the reserved diced cucumber, extra dill and mint, a dusting of sumac and drizzle of extra virgin olive oil.
Serve with the warm flatbreads as a starter or as part of a Middle Eastern feast.