Greek Salad with Flatbreads

Serves: 4

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Total Time: 55

Prep Time: 35

Cook Time: 20

• 250 gram(s) strong white flour, plus extra to dust
• ¼tsp each fast-action dried yeast and caster sugar
• 1 tablespoon(s) each wholegrain mustard and clear honey
• ½tsp dried oregano
• 1½tbsp white wine vinegar
• 3 tablespoon(s) extra virgin olive oil
• 1  red onion, finely sliced
• 75 gram(s) feta, crumbled
• 5  tomatoes, cut into wedges
• ½ cucumber, finely sliced
• 100 gram(s) (3½oz) black olives, pitted

Method

1. To make the flatbreads, sift the flour and yeast, sugar and a large pinch of salt into a large bowl. Quickly stir in 175ml (6fl oz) tepid water to make a soft but not sticky dough. Tip on to a lightly floured work surface and knead for 3min. Return to the bowl, cover with clingfilm and leave in a warm place for 20min to rise.
2. Meanwhile, whisk together dressing ingredients with some seasoning and set aside. In a large bowl, toss together remaining salad ingredients.
3. When the dough is ready, divide into four equal pieces. Lightly flour a work surface and roll each piece into a rough 18-20.5cm (7-8in) circle. Heat a large frying pan and fry each dough circle for 5min, turning once, until cooked through.
4. Toss the dressing through the salad and serve with the flatbreads.

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