Tzatziki & Flatbread: Kate's Kitchen

Greek yogurt

🥗Healthier: strained cottage cheese

💰Cheaper: regular yogurt

Strained cottage cheese offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is a convenient alternative, while parsley adds freshness.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, and vinegar is often more affordable.

Peel the cucumber and de-seed it, then chop it into small pieces.

Place the chopped cucumber into a colander and add salt to it, mixing with hands to help draw out moisture.

Pat the cucumber dry using a tea towel.

In a mixing bowl, combine 300 grams of strained yogurt and 1 tablespoon of olive oil, mixing well.

Add the dried cucumber to the yogurt mixture and stir to combine.

Mince 1 clove of garlic and add it to the mixture along with a squeeze of lemon juice and finely chopped mint leaves.

Stir the mixture well and transfer it to a serving dish, finishing with a sprinkle of mint leaves.

Chill the tzatziki in the fridge while preparing the flatbreads.

In a bowl, combine 250 grams of self-raising flour, 250 grams of natural yogurt, and 1 teaspoon of baking powder, mixing together with a spoon.

Turn the dough out onto a floured surface and knead for a couple of minutes until consistent.

Place the dough into a floured bowl, cover with a plate, and let it rest for a while.

Cut the rested dough in half, then cut each half into four pieces to make eight flatbreads.

Roll each piece into a ball, then flatten them slightly.

Use a rolling pin to roll each piece out to about 2-3 millimeters thick, scoring lines into each side.

Heat a griddle pan and cook the flatbreads for 2-3 minutes on each side until finished.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens