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Ingredients

Dough:
1.25 Cups water
3 Cups flour
2 Tablespoons Afia Corn Oil Plus
1 Teaspoons yeast
0.5 Teaspoons sugar
0.5 Teaspoons Afia Sea Salt

Filling:
0.5 Teaspoons Afia Sea Salt
1 piece green bell pepper slices
2 Tablespoons kalamat olives pitted
1 Teaspoons Afia Oregano
2 Tablespoons Afia Extra Virgin Olive Oil
1 Tablespoons apple cider vinegar
1 piece Cucumber slices
1 pack cherry tomato halves
1 piece Red onion slices

Feta spread:
200 g Feta cheese
3 Tablespoons Afia Extra Virgin Olive Oil
1 Tablespoons lemon juice
1 Teaspoons Afia Oregano

How to prepare

  • for the dough, in a bowl Mix wet ingredients then add the dry ingredients. Knead for 5-7 minutes until smooth.
  • Cover and let rise for 1 hour.
  • For the spread, in a food processor, blend the feta with the rest of the ingredients until smooth. Set aside.
  • In a bowl, mix the vegetables with olive oil and salt. Toss the ingredients until well combined.
  • Divide the dough into 4 portions, roll each into rounds, and flatten to the desired thickness. Cook in a hot, dry skillet over medium-low heat for 2–3 minutes per side until golden.
  • Spread whipped feta on each flatbread, top with the filling, feta, and drizzle with olive oil.

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