Slip some fried eggs into the mix for a fun and summery
½small Spanish onion, thinly slicedFinelygrated rind and juice of ½ lemon1 tbspSherry vinegar, or to taste50 mlextra-virgin olive oil½garlic clove, finely chopped3zucchini, thinly sliced on a mandolin6zucchini flowers, stems thinly sliced on a mandolin, flowers coarsely torn¼ cup(loosely packed) oregano120 gmGreek feta, coarsely crumbledYoghurt flatbread250 gm(1 2/3 cups) bread flour200 gmthick natural yoghurt2 tbspolive oil, plus extra for brushing2 tspbaking powder
For yoghurt flatbread, pulse ingredients and 2 tsp sea salt in a food processor until a dough forms, turn out onto a lightly floured surface, knead until smooth, then divide into 6 pieces. Rest for 10 minutes, then roll out each piece of dough to 3mm thick and brush with olive oil.
Meanwhile, combine onion with lemon rind and juice and vinegar in a bowl and stand until onion changes colour (4-5 minutes), then add oil and garlic, and season to taste. Add zucchini and zucchini flower stems, toss to coat, then set aside until required. Just before serving, add zucchini flowers and oregano and toss to combine.
Heat a char-grill or barbecue to high. Cook flatbread in batches, turning once, until puffy and lightly charred (1-2 minutes each side). Serve hot, topped with zucchini mixture and crumbled feta.