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Cheese Filled Yogurt Flat Breads with Tomato Salsa

Makes 8


  • 200g Australian natural yogurt
  • pinch salt
  • 250g self-raising flour
  • 100g grated Australian feta cheese
  • 100g grated Australian parmesan cheese
  • 100g grated Australian mozzarella cheese
  • 100g grated Australian cheddar cheese
  • 2 tomatoes, finely diced
  • 1 small red onion, finely diced
  • 1/2 bunch coriander, chopped coarsely
  • salt and freshly ground black pepper, to taste
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    1. Beat yogurt and salt together in large bowl until smooth. Gradually add flour until a stiff dough forms. Tip onto a lightly floured bench and gradually knead dough, incorporating any remaining flour until dough is soft and only slightly sticky. Transfer to a clean bowl, cover and stand for 30 minutes.
    2. Combine all cheeses in a bowl.
    3. When ready to cook, divide dough into 8 equal portions. Roll out very thinly. Pile a small handful of combined cheese in the centre of the rolled out dough. Brush a little water around edges before folding over dough to seal.Pat cheese parcel with palm of hand until pressed together and about 5mm thick.
  • Heat a large non-stick frypan over high heat. When hot, cook cheese parcels one at a time until browned and crisp on base. Flip over and continue to cook on other side until browned. Transfer to a large chopping board and cut in half to serve. Serve with salsa as a light snack.
  • Combine all ingredients in a bowl and stir well. Serve with cheese bread.
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