Charred courgette dip with flatbreads

Method

1. You need to start the flatbreads the night before. Add the yeast, sugar and warmwater to a small bowl and mix. Set aside at room temperature for 10 minutes to activate. Meanwhile, mix the flour and salt together in the bowl of a stand mixer with a dough hook attached.
2. After 10 minutes, add the yeast mixture to the flour along with the yogurt and oil. Knead at a medium speed for 5-6 minutes until the dough becomes smooth and springy. If it’s still a bit tacky, you can add a little more flour, but don’t overdo it. Transfer to a lightly oiled bowl, cover and put in the fridge to prove overnight.
3. The next day, bring the flatbread dough out of the fridge to come back to room temperature. Light the barbecue and wait until the coals have turned white. Lay the halved courgettes (no need for oil) cut-side down on the hot grill and leave to cook for 10-15 minutes, turning every so often. You want the skin and cut side of the flesh to have a decent char and the flesh inside to have softened. Remove and leave to cool for 10 minutes, then finely chop all but 2 of the courgette halves and put them in a bowl. Slice the remaining 2 courgette halves to garnish.
4. Add the ricotta, garlic, lemon zest and juice to the courgettes, then add half the extra-virgin olive oil, half the basil and half the pecorino. Mix well, then season to taste with salt and pepper.
5. To make the flatbreads, divide the dough into 6 balls on a lightly floured surface. Put the balls on a lightly floured tray, loosely cover and leave to prove for another 20-30 minutes (if you have time; they’re still great if you cook them straightaway, especially if it’s a hot day).
6. Roll out 2 flatbreads at a time – I like to make 15cm wide ovals. Put them on the hot grill, leave them to cook and puff up for 2 minutes, then flip and cook for another 2 minutes. Flip again if needed (depending on the heat of your barbecue), then transfer to a plate and cover with a tea towel – this helps the flatbreads steam and keeps them soft and warm. Repeat with the remaining flatbreads.
7. Dress the sliced courgette in the remaining extra-virgin olive oil and season with salt and pepper. I like to pile the creamy dip on a plate, then garnish with the sliced courgette, drizzle more extra-virgin oil on top and sprinkle with the remaining basil and pecorino. Serve with the flatbreads.