Char-grilled Mediterranean flatbreads [Recipe]


Closeup of char-grilled Mediterranean flatbreads

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Nothing says summer like grilling al fresco with heaping bowls of fresh ingredients and fuss-free homemade flatbreads. With this easy-to-make dough and this savory Mediterranean topping, life’s a beach! For more recipes, visit the Meals on Heels Blog.


Yogurt flatbread base recipe

Prepared in 10 minutes, plus 1 hour to rise


  • 2 teaspoons dry active yeast

  • 1/2 teaspoon superfine sugar

  • 2 tablespoons lukewarm water

  • 1/4 cup natural Greek yogurt

  • 1 tablespoon extra virgin olive oil

  • 1 cup all-purpose flour, sifted

  • 1/2 teaspoon sea salt


Mediterranean topping

Prepared in 10 minutes


  • 1 tablespoon extra virgin olive oil

  • 2 cloves garlic, peeled and crushed

  • 2 teaspoon finely grated lemon rind

  • 2 bunches fresh spinach, trimmed

  • 2 cups grated mozzarella

  • 1 white onion, thinly sliced

  • 2 cups crumbled feta

  • 1/2 cup Kalamata olives, chopped

  • 1 cup grape tomatoes, halved and seeds removed

  • 2 lemons, halved

  • Olive oil for brushing tops of flatbreads

  • Fresh oregano for garnish




  1. Take the yeast, sugar and water in a bowl and stir to combine. Set aside for 10 minutes or until bubbles start to appear on the surface.

  2. Place the yogurt and oil in a bowl and whisk to combine.

  3. Place the flour and salt in a large bowl. Add the yeast and yogurt mixtures and mix until a dough forms.

  4. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.

  5. Place in a lightly greased bowl, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.

  6. Divide dough into two even pieces and roll each out on a lightly floured surface to about 12 inches by 6 inches.



  1. Heat the oil in a large frying pan over high heat.

  2. Add the garlic, lemon, spinach and tomatoes and cook for 2 to 3 minutes or until the spinach has just wilted.

  3. Heat a char-grill pan or barbecue over medium heat. Brush the pizza bases with oil and cook for 3 minutes.

  4. Flip with tongs, top with the spinach, tomatoes, mozzarella, onion and feta and cook for another 3 minutes.

  5. Char-grill or barbecue the lemon, cut side down, for 3 minutes or until caramelized.

  6. Serve lemons with pizzas and garnish with fresh chopped oregano. Serves 4.