Soft wraps with oven roast veg and two cheee
Reasonably often we make flat breads, pile them full of tasty things and hot sauce and at them with our faces. It might be a bit formulaic, but it’s always tasty.
Tonight’s version was partly a way to use up some of the 3 litres of yoghurt I made, as well as an excuse to have double cheese!
You will need
Flatbreads
- 200g of white bred flour
- Roughly 200 ml of plain yoghurt
- A bit pinch of salt
Roast things to go in the flatbread
- A sweet potato (diced rouchly 2cm)
- A courgette (diced rouchly 2cm)
- A couple of sweet peppers (halved)
- A handful of baby tomatoes
- A block of halloumi (cut into fat fingers)
- A handful of feta
- A handful of snipped coriander
- Hot sauces
- Pomegranate molasses
Do
- Pop the oven on 180
- Toss the sweet potato in a teaspoon of olive oi and stick it in the oven on a non-stick pan
- Toss the rest of the veg and the hallumi in oil with a heavy pinch of salt
- After about ten minutes, add the veg and halloumi to the roasting tin
- Meanwhile mix and kneed the flour, salt and yoghurt to a smooth dough
- Divide the dough into four
- Roll each ball out as thin as possible
- Pop the breads into a dry hot frying pan one at a time, turning them if they start to catch, they puff up beutifully
- Once everything in the oven is crispy take it out of the oven and mix in the drained feta
- Pile everything in the breads, top with yoghurt, coriander, hot sauce and a drizzle of pomegranate molasses
Result
Tasty, crunchy, squishy, salty, spicy and vegetarian.
