Serve crispy homemade flatbread with this zesty fetta cheese dip.

Prep Time : 0:55 | Cook Time : 0:02 | Total Time : 0:57 | Serving : 8 person.

Ingredients

• 2 cups plain flour, plus extra for dusting

• 7g sachet dried yeast

• 1 teaspoon salt

• 2 tablespoons extra virgin olive oil

• 2 garlic cloves, quartered

• 2 teaspoons fresh rosemary, chopped

Lemon fetta dip

• 200g feta, chopped

• 1 1/2 tablespoons extra virgin olive oil

• 1 teaspoon lemon rind, finely grated

• 2 tablespoons lemon juice

• 1 garlic clove, crushed

• Pinch of smoked paprika

Method

• Step 1

  Make Lemon fetta dip: Using a food processor, process fetta, 1 tablespoon oil, lemon rind, lemon juice and garlic until smooth. Place in a serving bowl. Refrigerate until needed.

• Step 2

  Place flour, yeast and salt in a large bowl. Stir well to combine. Make a well in the centre. Combine 1 tablespoon oil with 3/4 cup warm water in a jug. Stir into flour mixture to form a soft dough. Turn out onto a floured surface and knead for 6 to 8 minutes or until smooth.

• Step 3

  Divide dough into 4 balls. Place dough balls on an oiled baking tray. Brush lightly with a little remaining oil. Cover with a warm damp cloth. Stand in a warm place to rise for 30 minutes.

• Step 4

  Meanwhile, place garlic, rosemary and remaining oil in a microwave-safe jug. Microwave on HIGH (100%) for 30 seconds or until warm. Stand until required, to allow flavours to infuse.

• Step 5

  Preheat a barbecue chargrill on high heat.

• Step 6

  Using a rolling pin, roll out each dough ball on a lightly floured surface into a thin 12cm x 25cm oval. Lightly brush on 1 side with infused oil. Cook, oiled-side down, on barbecue for 1 minute or until golden with chargrill marks. Brush flatbreads with more infused oil. Turn. Cook for 1 minute or until golden and cooked through. Wrap breads in a clean tea towel to keep warm.

• Step 7

  Drizzle dip with remaining oil. Sprinkle with paprika. Tear flatbreads into large pieces. Serve with lemon fetta dip.