1cup(120g) all purpose flour, plus extra for rolling
Pinchof salt and pepper
2large handfuls of watercress
½cup(55g) feta, crumbled
Pinchof salt and black pepper
First make the flatbread sauce by combining all the sauce ingredients in a small bowl. Give it a mix, then cover and place in the fridge whilst you make the rest of the meal.
Using a potato peeler, peel strips from the courgette. Place in a small bowl and mix with the oil, salt and pepper. Put to one side.
Next make the flatbread. Place the Greek yogurt, flour, baking powder and salt in a bowl. Mix together using your hands until all of the ingredients are combined. It should only take a minute or two.
Place the dough on a well-floured surface. Cut into four equal pieces. Roll each piece into a ball, then roll flat into an oval shape approx. 2mm thick. Make sure your rolling pin is floured too. Repeat with the remaining balls of dough, placing the rolled out flatbreads on non-stick baking parchment (make sure none of the flatbreads are touching each other as they will stick - even if they're well-floured).
Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side - until they have griddle lines and puff up slightly.
Place the flatbreads onto 2 plates and spread on the yoghurt dip, then sprinkle on the watercress.
Now place the strips of courgette on the griddle for one minute (no need to turn over). When the charred lines appear, remove from the griddle and place on the flatbreads. Top with the feta and prosciutto and sprinkle with a little more salt and pepper.