Courgette, Feta, Chilli and Mint Flatbread

Fabulous fail proof base recipe and fresh flavoured toppings, use an amazing olive oil to drizzle over the top You don’t have to have exact recipe ingredients for the toppings and could add other vegetables too


  • 250g tipo 00 italian flour
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 150mls tepid water
  • 1/2 tsp dried yeast
  • 2 courgettes, finely sliced lengthways
  • 3 tbsp olive oil
  • sea salt and black pepper
  • 2 large red chillies, finely chopped
  • 4 tbsp mint, finely chopped
  • 2 tsp lemon zest
  • 150g feta, crumbled


  1. In a bowl combine flour and salt, make a well in the centre and add the olive oil, water and yeast. Stir the water, yeast and olive oil with a fork to combine. Gradually mix the flour into the liquid to form a dough.
  2. Transfer the dough to a lightly floured workbench and knead until the dough is smooth and silky. Return the dough to the bowl, cover and leave in a warm place until it has doubled in bulk (about 1/2 an hour). Punch the dough down then roll into a square on a well floured surface.
  3. Ideally, flatbread is baked in a wood fired stone oven, but a pizza stone or heavy baking sheet in the bottom of a hot oven (220 degrees) will do. Bake the flatbread for 10 minutes.
  4. Top with the courgette, olive oil, crumbled feta, chopped mint leaves, lemon zest, chopped chilli, salt and pepper and place back in the oven for a further 10-12 minutes until it appears golden and crispy.
  5. To serve, sprinkle the hot bread with the coarsely chopped mint leaves and a good drizzle of olive oil. Cut the flatbread into fingers and serve immediately.

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