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| Ingredients | | For the flatbread | | 250g tipo 00 Italian flour | | 1 teaspoon salt | | 1 tablespoon extra virgin olive oil | | 150mls tepid water | | 1/2 teaspoon dried yeast | | For the topping | | 2 courgettes, very finely sliced lengthwise using a sharp knife or mandoline | | 3 tablespoons extra virgin olive oil | | sea salt | | freshly ground black pepper | | 2 large red chillis, deseeded and finely chopped | | 4 tablespoons finely chopped mint leaves | | 2 teaspoons finely grated lemon zest | | 150g feta, crumbled | | To serve | | 2 tablespoons coarsely chopped mint leaves | | extra virgin olive oil |
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| Courgette, Feta, Chilli & Mint Flatbread |
| 01 / 11 / 04 Natalia Schamroth |
| Photography by Steve Brown |
| The combination of courgette, mint and chilli is a favourite of mine. It is superb in pasta or a salad, and is really good with feta on flatbread. |
Method |
For the flatbread
In a bowl, combine flour and salt, make a well in the centre and add the olive oil, water and yeast. Stir the water, yeast and olive oil with a fork to combine. Gradually mix the flour into the liquid to form a dough. Then transfer the dough to a lightly floured workbench and knead until the dough is smooth and silky. Return the dough to the bowl, cover and leave in a warm place until it has doubled in bulk (about 1/2 an hour). Punch the dough down then roll into a square on a well floured surface. Ideally, flatbread is baked in a woodfired stone oven, but a pizza stone or heavy baking sheet in the bottom of a hot oven (220C) will do. Bake the flatbread for 10 minutes and then top with the ingredients below and continue baking for a further 10-12 minutes or until the flatbread is crisp and appears slightly golden around the edges
For the topping
Combine all the ingredients, spread over the flatbread and bake as above.
To serve
Sprinkle the hot bread with the coarsely chopped mint leaves and a good drizzle of olive oil. Then cut the flatbread into fingers and serve immediately. Makes 20-24 pieces. 
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