Yoghurt flatbreads make a weekly appearance in our kitchen, because they are so effortless and versatile. If I have forgotten to pick up a loaf, I will often panic-make them for breakfast or packed lunches. While they are great on the side of stews, soups and curries (or on the barbecue, if that’s the way the weather is going), I’ve made them the hero in this elegant but easy brunch/lunch-style setup. You can make one flatbread per person (as instructed), or you could make multiple mini ones that are almost like little herby pancakes. The dill-spiked cream cheese, however, is a must with smoked salmon.
