Soft flatbread, cool yoghurt, roasted vegetables, and a final touch of Pul Biber make this an easy Mediterranean-style recipe with colour and warmth. It is simple enough for a quick lunch, but the mix of creamy, smoky, fresh, and spicy notes makes it feel much more considered on the plate.
This recipe is built around Spicy Welt Pul Biber Chilli Flakes, a versatile ingredient for finishing flatbreads, dips, grilled vegetables, sauces, and everyday meals with gentle heat and character.
Recipe Details
- Serves: 2 person
- Preparation Time: 10 minutes
- Cooking Time: 18 minutes
- Total Time: 28 minutes
- Difficulty: Easy
- Main Spicy Welt Products: Pul Biber Chilli Flakes, Black Pepper, Garlic Powder
Why This Recipe Works
Pul Biber gives this flatbread its warm red finish and soft chilli character without taking over the dish. The roasted vegetables bring sweetness, the yoghurt adds freshness, and the lemon keeps everything bright.
Instead of building flavour with a long ingredient list, this recipe uses a few clear elements: warm bread, creamy yoghurt, roasted vegetables, herbs, and spices. The result is a colourful Mediterranean flatbread that works for lunch, dinner, sharing plates, or a simple weekend meal.
It is also a good way to use Pul Biber beyond the usual sprinkle over pizza or pasta. Here, it becomes part of the whole dish: some goes into the roasted vegetables, and a little more is added at the end for aroma, colour, and a lively finish.
Ingredients
For the flatbread
- 2 flatbreads, naan-style breads, or pita breads
- 1 red pepper, sliced
- 1 small courgette, sliced
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- ½ tsp Spicy Welt Black Pepper
- ½ tsp Spicy Welt Pul Biber Chilli Flakes
- Salt, to taste
For the yoghurt base
- 150 g Greek yoghurt or thick plant-based yoghurt
- ½ tsp Spicy Welt Garlic Powder
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt, to taste
For finishing
- ½ tsp Spicy Welt Pul Biber Chilli Flakes
- Fresh parsley, mint, or coriander
- A small drizzle of olive oil
- Optional: crumbled feta, cucumber slices, cherry tomatoes, toasted pine nuts, or lemon zest
Method
1. Roast the vegetables
Preheat the oven to 210°C. Place the sliced red pepper, courgette, and red onion on a baking tray.
Add olive oil, Spicy Welt Black Pepper, Pul Biber Chilli Flakes, and a small pinch of salt. Toss everything together until the vegetables are lightly coated.
Roast for 15–18 minutes, until the vegetables are soft, lightly browned at the edges, and slightly sweet.
2. Prepare the yoghurt base
While the vegetables are roasting, mix the Greek yoghurt with Spicy Welt Garlic Powder, lemon juice, olive oil, and a small pinch of salt.
The yoghurt should taste fresh, lightly savoury, and not too sharp. Add a little more lemon if you want a brighter finish.
3. Warm the flatbread
Place the flatbreads in the oven for the final 2–3 minutes of roasting time, or warm them in a dry pan until soft and slightly toasted.
The bread should stay flexible enough to fold, but warm enough to hold the yoghurt and roasted vegetables well.
4. Build the flatbread
Spread the yoghurt base over each warm flatbread. Leave a little space around the edge so the bread stays easy to hold.
Add the roasted vegetables on top, spreading them evenly so every bite has a mix of sweetness, creaminess, and spice.
5. Finish with colour and aroma
Sprinkle over the remaining Pul Biber Chilli Flakes. Add fresh herbs, a drizzle of olive oil, and any optional toppings such as feta, cucumber, cherry tomatoes, pine nuts, or lemon zest.
Serve immediately while the bread is warm and the yoghurt is cool.
How To Serve
Serve this Mediterranean Pul Biber flatbread as a light lunch, quick dinner, or colourful sharing plate. It works well on its own, but it can also be served with a simple green salad, olives, grilled chicken, roasted chickpeas, or a small bowl of hummus.
For a more complete meal, pair it with:
- cucumber and tomato salad
- lemony chickpeas
- grilled halloumi
- roasted aubergine
- herb rice
- lentil salad
- marinated olives
For a casual table, slice the flatbread into smaller pieces and serve it as part of a mezze-style spread with dips, vegetables, and warm bread.
Spicy Welt Products Used
Pul Biber Chilli Flakes
Adds gentle heat, red colour, and a warm chilli finish. In this recipe, it is used both during roasting and as a final topping.
Black Pepper
Gives the roasted vegetables a deeper savoury base and balances the sweetness of the red pepper and onion.
Garlic Powder
Blends smoothly into the yoghurt base, giving it a clean savoury note without the sharpness of raw garlic.
Tips For The Best Result
- Roast the vegetables until they have colour at the edges. This brings out sweetness and gives the flatbread more depth.
- Do not add too much yoghurt. A thin layer is enough; too much can make the bread soft too quickly.
- Add some Pul Biber before roasting and some after assembling. This gives both cooked warmth and fresh chilli aroma.
- Use thick yoghurt for the base. Thin yoghurt can run off the flatbread.
- Warm the bread just before serving so the contrast between warm flatbread and cool yoghurt stays clear.
- Add fresh herbs at the end, not before baking, to keep the flavour bright.
- For a cleaner presentation, place the toppings slightly off-centre and finish with Pul Biber where it can be seen.
Variations
For a richer version
Add crumbled feta, toasted pine nuts, or grilled halloumi. A little extra olive oil at the end also gives the flatbread a softer, more generous finish.
For a plant-based version
Use plant-based yoghurt and skip the feta, or replace it with roasted chickpeas, tahini, or toasted seeds.
For extra heat
Add more Pul Biber after baking, or mix a small pinch directly into the yoghurt base. Start with a little, taste, then adjust.
For a fresher version
Add cucumber, cherry tomatoes, mint, and lemon zest after baking. This makes the flatbread lighter and more suitable for warm days.
For a dinner version
Add grilled chicken, roasted chickpeas, lentils, or sliced aubergine. This turns the flatbread into a more filling meal while keeping the same flavour direction.
Storage
This flatbread is best served fresh, while the bread is warm and the yoghurt is cool.
If you want to prepare parts in advance:
- Store roasted vegetables in an airtight container in the fridge for up to 2 days.
- Keep the yoghurt base covered in the fridge for up to 2 days.
- Warm the flatbread and assemble just before serving.
- Add Pul Biber, herbs, and fresh toppings at the end for the best colour and texture.
Avoid storing the fully assembled flatbread for too long, as the yoghurt can soften the bread.
Frequently Asked Questions
Can I make this flatbread without an oven?
Yes. Cook the vegetables in a pan over medium-high heat with olive oil, black pepper, salt, and Pul Biber. Stir often until the vegetables are soft and lightly browned. Warm the flatbread in the same pan before assembling.
Is Pul Biber very spicy?
Pul Biber usually gives a warm, rounded chilli character rather than aggressive heat. For a milder flatbread, use less at the beginning and add more only after tasting.
Can I use another bread?
Yes. Pita, naan, lavash, tortilla wraps, or homemade flatbread all work. Softer breads are better for folding, while crispier breads are better for serving as a shared plate.
What can I use instead of Greek yoghurt?
You can use thick plant-based yoghurt, labneh, skyr, sour cream, or a light tahini yoghurt sauce. The key is to keep the base creamy enough to hold the vegetables.
Which Spicy Welt product is most important in this recipe?
Pul Biber Chilli Flakes are the main ingredient. They bring the heat, colour, and final character that make the flatbread stand out.