INGREDIENTS:
20 grams of self raising flour
20 grams of low fat plain yoghurt
1 handful of cherry tomatoes
1 handful of chopped courgette
1 handful of chopped aubergine
.
METHOD:
Turn the oven to 180 degrees.
Add the chopped veg to a baking dish lined with greaseproof paper and drizzle over some olive oil.
Roast the veg for 45 minutes.
Meanwhile, combine the yoghurt and flour into a dough.
Roll the mixture out into a circle(ish) and then add it to a hot frying pan with a drizzle of oil.
Cook for 2 minutes on either side, it’s ready to flip when it starts to ‘puff up.’
Place your veg over the top of the flatbread and that’s it!
.
Serve!
This is a pre Sunday lunch snack for Harry. I added a dollop of extra yoghurt, some seeds and some chopped chives but you don’t have to. Went down a treat 👍
My First Meals 