Middle Eastern · Lunch
Herb and Sumac Flatbread
A thin whole wheat flatbread topped with a light yogurt-tahini spread, fresh parsley, mint, and a generous dusting of sumac, finished with a drizzle of olive oil and lemon. Baked until crisp at the edges, it delivers tangy, herbaceous, citrus-forward flavour in a compact, lower-calorie flatbread format.
$2
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
293Calories
9.1gProtein
11.7gFat
37.5gCarbs
4.1gSugar
5.9gFiber
609mgSodium
6mgChol
2.2gSat Fat
410mgPotassium
128mgCalcium
2.8mgIron
0.1mcgVitamin B12
12mgVitamin C
Goes well with
Dry white wine (Sauvignon Blanc or Pinot Grigio)
local
Ayran
international
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Whisk together yogurt, tahini, lemon juice, and salt in a small bowl until smooth, then preheat the oven to 400°F (200°C).
2
Toast
Place the pita directly on the oven rack and bake at 400°F for 4 to 5 minutes until lightly crisped at edges.
3
Build
Spread the yogurt-tahini mixture evenly over the warm pita, then scatter the tomato and cucumber across the surface.
4
Finish
Sprinkle parsley, mint, and sumac over the top, drizzle with olive oil, then cut into wedges and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium pita (180g) whole wheat pita bread
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp tahini
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp mint
- 2 tsp2 tsp sumac
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch salt
- 4 tbsp36g tomato
- 2 tbsp20g cucumber
