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Total time

60 minutes


  • 3 tablespoons extra virgin olive oil
  • 185 g full-fat greek yoghurt
  • 8 sprigs fresh rosemary (finely chopped)
  • 1 pinch sea salt
  • 300 g gluten-free self-raising flour (extra for shaping)
  • 1 tablespoon olive oil (for cooking)
  • 1 green salad (big)
  • 100 g salted tomatoes (drizzle with olive oil and season, best served at room temperature)
  • chicken
  • 50 g pesto
  • 100 g skinless chicken (grilled)
  • 3 tbsp rocket
  • 1 tbsp parmesan shavings
  • pine nuts
  • ham
  • 50 g parma ham
  • 50 g goat’s cheese
  • 1 caramelised red onions
  • bacon
  • 1 rasher bacon
  • 50 g cheese (mozzareua or a strong cheddar will work well here, depending on personal preference)
  • 1 tomato (sliced)
  • pepper
  • 1 sautéed red peppers
  • 50 g chorizo
  • 1 tbsp manchego


  1. Preheat the oven to 190°C/375°F/Gas 5. In a mixing bowl combine the extra virgin olive oil, yogurt, rosemary and sea salt. Gradually incorporate the flour and knead to a smooth dough. On a floured surface, shape the dough with your hands into a sausage and cut into 9 evenly sized pieces. Press each piece into a disc about 5 mm (4 inch) thick (freehand or use a pastry cutter to guide you). Heat a little of the olive oil in a griddle or frying pan. Cook each flatbread for 2 minutes on each side until slightly browned (you will be able to do a few at a time). Arrange on a non-stick baking tray and finish off with your choice of topping. Bake for 8-10 minutes and then serve with a green salad and salted tomatoes.
  2. View the recipe instructions at

Contains allergens

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