Smoked Salmon and Cream Cheese Sesame Flatbreads

Ingredients

For the Flatbreads

• 120g (1 cup) plain (all-purpose) flour, plus extra for dusting
• 120g (½ cup) Greek yogurt (0% or full fat)
• ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp sesame seeds

For the Filling

• 2 tbsp cream cheese
• 100g (3½oz) smoked salmon
• ¼ red onion, finely sliced
• 1 tbsp capers, drained
• Dill, to garnish (optional)
• Lemon wedges, to serve

Instructions

1. In a bowl, mix the flour, yogurt, baking powder and salt together until a dough forms. Knead on a floured surface for a few minutes until smooth. Divide the dough into equal portions, one per person. Roll each portion into a flat round, about 5mm (¼ inch) thick. Press the sesame seeds evenly into the surface of each round.
2. Heat a nonstick frying pan over a medium heat. Cook each flatbread on one side for 2–3 minutes until bubbles form and the bottom is golden brown, watching the sesame seeds don't burn. Flip and cook for another 2–3 minutes on the other side.
3. Divide the cream cheese between the flatbreads, spreading it over one half of each. Top with the smoked salmon evenly over the cream cheese. Layer the red onion and capers. Fold the flatbread over to enclose the filling.
4. If desired, cut each stuffed flatbread in half. Garnish with dill and serve with lemon wedges on the side.