Name: Persian Breakfast Flatbread with Yogurt, Feta & Fresh Herbs
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 flatbreads or naan; ¾ small pkg fresh mint; 1 ½ cloves garlic; ¾ small bunch Italian (flat-leaf) parsley; 3 cups plain Greek yogurt; 3 tomatoes; black pepper; extra virgin olive oil; salt

Persian Breakfast Flatbread with Yogurt, Feta & Fresh HerbsPersian Breakfast Flatbread with Yogurt, Feta & Fresh Herbs — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 flatbreads or naan

¾ small pkg fresh mint

1 ½ cloves garlic

¾ small bunch Italian (flat-leaf) parsley

3 cups plain Greek yogurt

3 tomatoes

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Thinly slice the tomatoes; transfer to a plate.

Peel cucumbers, then trim off and discard the ends. Medium dice the cucumbers and add to the plate with the tomatoes.

Shave parsley leaves off the stems; discard the stems and roughly chop the leaves. Transfer to a medium bowl.

Preheat a grill pan or regular skillet over medium-high heat.

Pick mint leaves off the stems; discard the stems and roughly chop the leaves. Add to the bowl with the parsley.

Working in batches if necessary, add the flatbreads to the hot grill pan and cook, turning halfway through, until lightly toasted, about 5 minutes per flatbread.

Peel and mince garlic.

Add garlic and yogurt to a medium bowl and stir to combine. Spoon garlicky yogurt over the warm flatbreads.

Top the flatbread with tomato, cucumber, feta, herbs, and a drizzle of oil and season with salt and pepper.

Slice the flatbreads into wedges and divide between plates. Enjoy!

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