

20 mins
Super easy
serves 4
About the recipe
My nifty tip to turn tinned sweetcorn and commonly wasted yoghurt into cheesy corn flatbreads is super quick, super fun and seriously tasty. This is a great recipe for using up yoghurt that might end up as food waste, and I even use the sweetcorn water in the dough, too. Topped with a quick smoky salsa to finish things off, this is so good!
Ingredients
1 x 200g tin of sweetcorn in water
200g self-raising flour
100g natural yoghurt, plus extra to serve
75g Cheddar cheese, plus extra to serve
4 spring onions
320g ripe tomatoes
extra virgin olive oil
1 lime
a few sprigs of fresh coriander
Method
- Drain the sweetcorn, catching the liquid in a bowl. Add half the sweetcorn to the bowl (putting the rest aside for later), along with the flour. Grate in the cheese and mix into a dough.
- Divide the dough into 4 and roll out into ½cm-thick rounds. Cook the flatbreads in a dry frying pan on a medium-high heat for 3 minutes on each side, or until golden and puffed up, then stack in a clean tea towel to keep warm.
- For the salsa, trim the spring onions, then char in the pan with the remaining sweetcorn. Finely chop the charred veg with the tomatoes, then place in a bowl with 1 tablespoon of extra virgin olive oil. Finely grate in the lime zest, squeeze in the juice, then taste and season to perfection with sea salt and black pepper.
- Load up the hot flatbreads with a dollop of yoghurt, the salsa, a little extra grated cheese and pick over the fresh coriander leaves, to serve.
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