Quicker than going to the shops for a loaf , this supremely simple flatbread – taken from a Jamie Oliver recipe -has fast become a weekend staple in my house. Just mix a cup of plain flour and a cup of Greek yoghurt with a teaspoon each of salt and baking powder. Gently fold the ingredients together making a soft and light dough. Quarter the dough into 4 pieces and roll out with plenty of flour scattered on the counter and over the rolling pin to prevent the dough from sticking. Cook the flattened dough on a ridged griddle pan or a dry frying pan for a couple of minutes on each side.
I glazed the figs with vino cotto (a reduced wine syrup) by melting a tablespoon of butter in a frying pan, adding two tablespoons of vino cotto, adding the quartered figs and spooning over the sauce.
To finish tear prosciutto, crumble feta cheese, toast pine nuts and shred some sorrel leaves (or fresh basil would work equally well).