Name: Passata Flatbreads
Total time: 1 h
Yield: 3
Ingredients: 1 x 400g jar Mutti passata; 3 cloves garlic, peeled and thinly sliced; 100g/4oz feta, crumbled; Olive oil, for drizzling; 1 tsp dried oregano; Handful of fresh basil leaves, to garnish; For the flatbread; 200g/7oz self-raising flour, plus extra for dusting; 200g/7oz full-fat natural yoghurt; ½ tsp salt; 1 tsp caster sugar; 1-2 tbsp warm water; ½ tsp baking powder; ½ tsp dried chilli flakes; For the green salsa; 1 large bunch of soft herbs (basil, parsley, coriander, chives, mint); 1 clove garlic, peeled; 1 small shallot, peeled; 4 tbsp extra virgin olive oil; 1 tbsp red wine vinegar

VMG Recipes