Flatbreads With Spinach, Lentil And Zucchini Salad

• 1 1/2 cups flour
• 1/2 cup self-rising flour
• None None Pinch baking soda
• 2 tsp sugar
• 1 tsp black sesame seeds
• 1 tsp sea salt flakes
• 1/2 cup sour cream
• 2 tbsp vegetable oil
• 4 medium zucchini, thinly sliced
• 1 can (15 oz) green lentils, drained and rinsed
• 2 oz baby spinach leaves
• 1/3 cup mango chutney
• 1/4 cup cashews
• None None FOR THE CASHEW YOGURT
• 1/3 cup cashews, coarsely chopped
• 3/4 cup Greek yogurt
• 2 tbsp shredded fresh mint leaves
• 1 tbsp lime juice

1. Sift flours and baking soda into a large bowl. Stir in sugar, seeds and salt. Whisk sour cream, half the oil and 1/3 cup water in a medium bowl. Pour into flour mixture; stir to combine. Knead dough until smooth; cover.
2. Heat an oiled grill pan on medium-high heat. Cook zucchini until tender. Transfer to a large bowl. Add lentils and spinach, toss gently to combine. Season to taste.
3. For the cashew yogurt, combine all ingredients in a small bowl; season to taste.
4. Divide dough into 4 pieces; roll out on a floured surface into oval shapes about 11 inches long. Brush with remaining oil.
5. Heat the oiled grill pan on medium-high heat. Cook flatbreads for 2 mins each side, or until golden and cooked through.
6. Spread one side of flatbreads with chutney. Top with lentil salad and cashew yogurt. Sprinkle with cashews.

flour, flour, baking soda, sugar, black sesame seeds, salt, sour cream, vegetable oil, zucchini, green lentils, baby spinach, mango, cashews, cashews, greek yogurt, mint, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/32720 (may not work)