For the Flatbread:

2 naan breads or flatbreads

2 tbsp olive oil

2 cloves garlic, minced

½ tsp dried oregano

½ tsp dried thyme

¼ tsp black pepper

For the Topping:

1 cup crumbled feta cheese

½ cup Kalamata olives, pitted

½ cup Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

½ tsp dried oregano

¼ tsp black pepper

1 tbsp extra-virgin olive oil

Lemon wedges, for serving

Instructions

Preheat your oven to 425°F (220°C). Place the flatbreads on a baking sheet lined with parchment paper.

Combine olive oil, minced garlic, oregano, thyme, and black pepper in a small bowl. Brush the mixture generously over both flatbreads, especially around the edges.

In another bowl, mix Greek yogurt with lemon juice, half of the parsley, dill, and a pinch of black pepper. Stir until smooth and creamy.

Place the flatbreads in the oven and bake for 7–10 minutes, until the edges become golden and crisp.

Remove the flatbreads from the oven. Spread the creamy yogurt mixture over the warm surface. Generously sprinkle with crumbled feta and arrange the Kalamata olives on top.

Drizzle with extra-virgin olive oil and sprinkle with remaining fresh parsley, dill, and a little dried oregano.

Return the flatbreads to the oven for another 2–3 minutes, just until the feta is warmed through. Remove, slice into wedges, and serve immediately with fresh lemon wedges.