Za’atar Aubergine Flatbreads & Tzatziki

You won’t regret choosing this delicious Za’atar Aubergine Flatbread recipe from Madeleine Shaw, it’s fun to make and enjoy as a family. Danone Natural Yogurt is the perfect fridge staple, it adds creaminess to the tzatziki sauce and amazing texture to the flatbreads.

Serves 4

What you need:

For the flatbreads:
Dry:

2 cups wholemeal flour, plus extra for rolling

3 tsp coconut or brown sugar

1 tsp instant dry yeast

1 tsp salt

Heaped tbsp za’atar

Wet:

3 tbsp Danone Natural Yogurt

¾ cup warm water

2 tbsp extra virgin olive oil (plus extra for cooking the flatbreads)

For the Tzatziki:

½ cucumber

350g of Danone Natural Yogurt

2 garlic cloves, crushed

2 tbsp of olive oil

1 tbsp of white vinegar

2 tbsp of chopped fresh mint

2 tbsp of chopped fresh parsley

Salt

For the aubergine:

1 aubergine

2 tbsp of olive oil

1 tbsp of Za’atar

1 can of chickpeas, drained

How you make it:

Preheat the oven to 180C

Next up, mix together the dry flatbread ingredients then add in the wet ingredients

knead for a few minutes on a clean floured surface and leave in a warm spot for an hour[CC1] and a half.

Chop the aubergine and rub with olive oil, salt and za’atar, Roast for around 20 minutes, then add in the drained chickpeas and place back in the oven for another 20 minutes

Grate the cucumber into a muslin cloth and add a pinch of salt, squeeze the cloth to remove as much liquid as possible

Make the tzatziki by mixing 3 tablespoons of yogurt, the grated cucumber, one tablespoon olive oil, chopped mint and parsley, a pinch of salt and a grated garlic clove.

Cut the flatbread dough into 6 pieces and roll to ¼ inch thick

Place the dough in a hot pan with olive oil and cook for around 3 minutes each side

Serve the flatbreads with the tzatziki, roast aubergine and chickpeas

Enjoy!

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