Method

• 1.
  For the whipped feta, place feta and yoghurt in a small food processor and whiz until smooth. Season with freshly ground black pepper.
• 2.
  For the flatbread, place flour, yoghurt and 1 tsp salt flakes in a bowl and combine until a smooth dough forms. Roll into a ball and set aside to rest for 10 minutes. Flatten dough into a 37cm x 22cm oval shape.
• 3.
  Heat a large chargrill pan over medium heat. Brush dough with 1 tbs oil and cook for 3 minutes on each side, or until charred and cooked through. Set aside and keep warm. (If you don’t have a chargrill pan large enough, split the dough into two.)
• 4.
  In a bowl, combine grapes and mint. In a separate bowl, combine remaining oil, lemon juice and sumac, and season with salt flakes.
• 5.
  To serve, top flatbread with whipped feta, grape and mint salad, prosciutto and pine nuts, and sprinkle with extra sumac.