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Pulled BBQ Mushroom Flatbread

A mix of Mediterranean and Middle eastern tapas. Enjoy with flatbread and friends.
5 from 1 vote
Prep Time 40 minutes
Cook Time 20 minutes
Course Culinary Collection, Timeless Tapas
Cuisine Mediterranean, Middle Eastern
Servings 4



  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup Greek yogurt
  • 2 tbsp olive oil

BBQ sauce:

  • cup tomato sauce
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 12 large portabello mushrooms
  • 2 tbsp olive oil
  • Salt and pepper
  • Freshly sliced chilli
  • Handful fresh coriander
  • 200 g soft goat’s cheese (creamy variety like Chavroux, or use crème fraîche)


  • Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.


  • Combine all the ingredients in a bowl and mix until the dough becomes smooth.
  • Knead on the counter until it feels like a well worked dough that bounces back when lightly pressed. Separate into 4 pieces and roll each out into an oval shape.
  • Brush each rolled out flatbread with olive oil and place onto the braai to cook. Braai until the flatbread has puffed and turns golden brown on both sides.

BBQ sauce:

  • Combine all ingredients in a small pot over low heat. Allow to simmer for 5 to 10 minutes.


  • Brush the mushrooms with olive oil, salt and pepper. Braai mushrooms whole until they are tender and the skin is starting to wrinkle.
  • Remove from heat and slice into 2-3 mm slices.
    Place a cast iron skillet on the braai.
    Combine the cut mushrooms and bbq sauce.
  • Mix well and cook until the sauce sticks to the mushrooms, about 5 min.
    Remove from heat and set aside.


  • Spread a generous layer of goat’s cheese on each flatbread.
    Spoon on the desired amount of BBQ mushrooms.
    Top with fresh coriander and chilli.
Keyword tapas