Persian Breakfast Flatbread with Yogurt, Feta & Fresh Herbs

Directions

1. Rinse and dry the tomato, cucumber, and herbs.
2. Thinly slice the tomato and place the slices on a plate.
3. Peel the cucumber, trim the ends, then dice it and add the pieces to the plate with the tomato.
4. Strip the parsley leaves from the stems, roughly chop them, and transfer to a small bowl.
5. Wash and roughly chop the mint leaves; add them to the parsley in the bowl.
6. Heat a grill pan or skillet over medium-high heat.
7. Cook the flatbread in the hot pan, turning once, until lightly toasted, about 5 minutes total.
8. Peel and mince the garlic, then stir it into the plain Greek yogurt to make a garlicky yogurt sauce. Spread this over the warm flatbread.
9. Top the flatbread with the tomato, cucumber, feta, and the chopped herbs; finish with a drizzle of olive oil and a pinch of salt and pepper.
10. Slice the flatbread into wedges and divide them between two plates for serving.