Flat Breads with Red Pepper Dip and the Ultimate Tzatziki

Both these tzatziki and red pepper dips are a winner in my house. They’re perfect for placing in the middle of the dinner table for everybody to tuck into with warm, soft flatbreads. Once you make these, you’ll never go back to shop-bought ones again!

Prep time: 15 minutes

Cooking time: 10 minutes

Serves 4 

For the flatbread

350g self-raising flour, plus extra for dusting

1 tsp baking powder

1 tsp onion powder 

½ tsp salt 

Pinch of fresh black pepper

1 tsp fresh rosemary, chopped

350g natural yoghurt

For the red pepper dip

1 x 450g jar of roasted red peppers (drained weight 350g)

1 clove of garlic

2 tbsp cumin seeds 

2 tbsp sherry vinegar 

6 tbsp extra-virgin olive oil

40g stale bread 

Pinch of salt and pepper, to taste

For the tzatziki 

500g Greek yoghurt 

1 cucumber 

1-2 cloves of garlic, chopped

1 tbsp dried mint 

Pinch of salt and pepper, to taste

1 tsp red wine vinegar 

2 tbsp extra-virgin olive oil

For the flatbread

Put all the flatbread ingredients into a mixing bowl and stir together with a spoon, then get your hand in to bring together as a dough.

Tip the dough out onto a clean, lightly floured work surface and knead for 1 minute to bring it all together.

Divide the dough in half, then divide each half into 6 equal portions.

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 10cm rounds.

Place a griddle pan on a high heat then, once hot, cook each one for 1 to 2 minutes on each side. 

Serve warm alongside the red pepper dip and tzatziki. 

For the red pepper dip

Place the drained peppers, garlic, cumin seeds, vinegar and olive oil into a blender. 

Blend until smooth, then tear up the stale bread and add to the pepper mixture.

Blend again - it should thicken up and turn almost creamy from the bread.  Check for seasoning and add salt and pepper to taste.

Store in a clean jam jar in the fridge for up to 2 weeks.

For the tzatziki

Cut the cucumber in half and slice down the middle lengthways. 

Use a teaspoon to scrape out the seeds as they hold too much water and will thin out the yoghurt. 

Then, slice the cucumber into matchsticks before dicing into smaller pieces.

Add the chopped cucumber to the yoghurt as well as the chopped garlic and dried mint. 

Season with a little salt and pepper, then balance out the dip with a little red wine vinegar and a couple tablespoons of extra-virgin olive oil. 

Mix until combined for a lovely refreshing dip.