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Method
Make it happen
- 01
Mix self-raising flour, yoghurt and salt into a soft dough; knead lightly for 2 minutes, adding only a little extra flour if very sticky.
- 02
Cover the dough for 10 minutes, divide into four balls, then roll each on a lightly floured surface into a 3–4 mm thick oval.
- 03
Heat a dry frying pan over medium heat and cook each flatbread for 2–3 minutes per side until lightly browned and fully cooked; wrap in a clean tea towel to keep soft.
- 04
Toss drained chickpeas with cumin, parsley and lemon juice; crumble in feta and add diced cucumber.
- 05
Divide the chickpea mixture between the four fresh flatbreads and fold into wraps.
- 06
Fold the flatbreads around the fillings and serve while fresh and warm.