1 clove garlic, chopped, or 1/2 teaspoon garlic puree
300g (about 32) cherry tomatoes, halved
150g self-raising flour, plus more for rolling
1/2 teaspoon black pepper
150g low fat natural yoghurt
1 tablespoon balsamic vinegar
1/2 teaspoon honey
4 sprigs of rosemary, basil or parsley
Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a small saucepan and add the onion and garlic. Cook gently for 4 minutes, stirring occasionally.
Add the tomatoes and cook for 2 minutes. Remove from the heat.
To make the flatbreads, sieve the flour into a mixing bowl and add 1/4 teaspoon of the black pepper. Stir in the yoghurt.
Tip out onto a clean, floured surface. Knead gently until smooth. Divide the dough into 4 equal pieces and make into balls.
Roll out each ball with a rolling pin to the size of a saucer. Use a fish slice to move them if they stick.
Heat a non stick frying pan and cook the flatbreads one by one until they are crisp and golden. They will take 3 minutes each side. Be careful to turn down the heat once the breads have started cooking. Wrap them in a clean tea towel to keep them warm.
Now add the vinegar, the remaining 1/4 teaspoon black pepper and honey to the tomato mixture. Cook for a further 2 minutes, stirring carefully.
Serve each flatbread topped with the tomato mixture garnished with a sprig of rosemary, basil or parsley.
Be careful to not get the frying pan or griddle pan too hot ot the flatbreads will burn.