Ingredients:

  • 2 cups Self-Raising Flour (or Plain Flour + 1 tsp baking powder)
  • 1 teaspoon Fine Sea Salt
  • 1 cup Plain Greek Yoghurt (full-fat recommended)
  • 2 tablespoons Olive Oil (for cooking the flatbreads)
  • 7 ounces Full-Fat Crème Fraîche (or cream cheese, softened)
  • Zest of 1 medium lemon
  • ¼ teaspoon Freshly Ground Black Pepper
  • 7 ounces Premium Sliced Smoked Salmon
  • 2 tablespoons Capers (drained and rinsed)
  • ½ Small Red Onion (very thinly sliced or finely diced)
  • ½ cup Fresh Dill (loosely packed, plus sprigs for garnish)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt together in a large mixing bowl. Add the Greek yoghurt to the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy, cohesive dough forms.
  2. Knead and Rest: Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute until smooth (do not overwork). Divide the dough into four equal balls. Cover the balls with a clean tea towel and let them rest for 10 minutes.
  3. Heat the Pan and Roll: Place a heavy skillet or griddle pan over high heat until smoking hot. Add half a tablespoon of olive oil. On a lightly floured surface, roll one dough ball into an oval or circle roughly ⅛-inch (3-4mm) thick.
  4. Sear Flatbreads: Place the rolled flatbread onto the hot, oiled pan. Cook for 2 to 3 minutes per side. It should bubble up nicely and develop charred, golden-brown spots. Remove the cooked flatbread and repeat the process with the remaining dough and oil, keeping the cooked flatbreads warm.
  5. Prepare the Base Spread: In a small bowl, combine the crème fraîche (or cream cheese), lemon zest, and black pepper. Stir well until light and fluffy. Prepare the remaining toppings by thinly slicing the red onion and chopping the fresh dill.
  6. Assemble: Place a warm flatbread on a serving plate. Generously spread the zesty crème fraîche base evenly across the surface. Gently arrange slices of smoked salmon over the spread.
  7. Garnish and Serve: Scatter the sliced red onion, capers, and chopped dill liberally over the salmon. Season with a final grind of black pepper, and serve immediately while the flatbread is still warm.