For the base
160g self-raising flour
150g Greek yoghurt
¼ tsp salt
≈ tsp ground cumin (optional)
For the topping
Red pesto or tomato paste, to spread
Jarred or tinned olives, artichokes, roasted red peppers (or anything else in a jar or tin that takes your fancy)
Chargrilled slices of aubergine, creme fraiche, sour cream, crumbled feta or mozzarella, salami or other cured meat, toasted pine nuts, chopped parsley and basil
1 In a bowl, mix together self-raising flour, yoghurt, cumin and salt. Knead in the bowl until it forms a dough (it should be firm enough to hold together). Split in two equal-sized portions, then roll each out into a thin (but not wafer-thin) disc large enough to fit in your nonstick frying pan.
2 Heat the pan on a medium-high heat then add the rolled out dough. Cook for around 5 minutes on each side, making sure it doesn’t burn (turn down, if necessary). You can add a tiny splash of oil, if needed.
3 Remove from the heat, and place on a large baking tray before adding your toppings of choice.
4 Bake for 5-10 minutes at 200C/400F/gas mark 6 until done.
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