Summer Greens Flat Bread

This is one of those last minute, simple dinners. Perfect for sunny days.


Serves 4-6


  • Flat bread –


  • 300ml warm water with 2tbsp oil


  • 500g plain flour


  • Pinch of salt



  • Topping-


  • Pesto


  • Hummus


  • 2tbsp oil


  • 4 courgettes, halved and sliced


  • 2 onions, chopped


  • 6 ripe tomatoes, halved


  1. First make the flat breads – pop the flour in a bowl with a pinch of salt and slowly pour in the water and oil. Mix with a spoon then get in and knead with your hands. Turn onto a chopping board and knead for a few minutes, cover with the bowl and set aside.
  2. Meanwhile, half the tomatoes and place on a baking sheet, drizzle in oil, season and pop in the oven to roast.
  3. Heat the remaining oil in a pot, add the onion and courgette, season and cook on low, stirring occasionally until soft.
  4. When you are ready to eat, heat two frying pans (dry), flour a worktop and tear small handfuls off the dough, roll it into a rough ball, and with a rolling pin, roll it until a rough, thin flatbread. Place on the hot pan and cook until starting to puff up, then turn. Keep going until they are all cooked, wrapping then loosely in a tea towel as you go to keep them warm.
  5. Once all cooked, place them on plates, dollop a large tbsp. of pesto onto each one and spread. Top with hummus and roughly spread. Then top with the greens and tomatoes. Serve with salad.

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