Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
May 19, 2019 2 min read

Soft wraps with oven roast veg and two cheee

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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


  • 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


  • 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


Tasty, crunchy, squishy, salty, spicy and vegetarian.

Roasted things Puffing up flatbred (don't panic, it gets flat again) GET IN MY FACE