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Lebanese Flat Breads with Sumac, Courgettes and Feta

These flat breads are a lot like mini pizzas, topped with olive oil, fresh thyme, courgettes, sumac and a sharp crumbly cheese like feta. At the supper club, we used our favourite: Homewood Park's pickled ewe's cheese (@HomewoodCheeses on Twitter, available at Bath's Farmer's Market).

If you've never used it, sumac is the dried red berries of a Middle Eastern bush called ‘rhus coriaria’ and has a sour flavour. It's become more popular recently thanks to chefs like Yotam Ottolenghi using it in their recipes, and you can usually find it in most grocery stores.

Serve this flat bread on its own or with some spicy Chilli and Almond Mojo Rojo.

Lebanese Flat Breads with Sumac, Courgettes and Feta

Serves: 6, makes 12 Flat breads


  • 500g unbleached white bread flour
  • 1 level tbsp dried yeast 1 heaped tsp instant dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 4 tbsps extra virgin olive oil
  • 250ml warm water


  • 4-6 tbsps olive oil
  • 2 tbsps finely chopped fresh thyme
  • 1 tbsp sumac
  • 2 courgettes, thinly sliced
  • 200g feta, crumbled


  1. Whisk together the yeast, sugar and water, cover with cling film & leave in a warm place until frothy, which takes about 10 minutes.
  2. In a large bowl mix the flours and salt together, then add the olive oil & stir in the frothy yeast mixture.
  3. Mix by hand or in a Kenwood with a dough hook to a soft ball consistency, the dough should be sticky, so don’t be tempted to add more flour. If its too dry add a little more water.
  4. If using instant dried yeast, mix the flour and the yeast together and then mix in the salt and olive oil and add the warm water and then continue as above.
  5. Turn onto a floured surface & knead for 5 minutes or until the dough is smooth and elastic.
  6. To knead the dough use the heel of your hand or hands to gently push the dough away from you. At the same time, use your other hand to rotate the dough towards you, guiding it slowly around in a circle. Continue kneading for 5 minutes.
  7. Divide the dough into 12 pieces each weighing approx 65g each and roll them into soft balls. Lightly flour the work surface and flatten each one with the palm of your hand or with a rolling pin until about 5mm thick and round in shape. Brush the tops with olive oil. Mix the topping ingredients together to form a paste. Sprinkle the topping ingredients over the surface of each round and leave to rise for 20minutes.
  8. Pre-heat the oven to 230C/Gas 8, putting in 2 large oiled baking sheets halfway through the heating period. When the oven is up to temperature, slide the flat breads onto the hot baking sheets, and bake for 8 minutes. Don’t open the oven while they are baking as it will stop them puffing up.
  9. Put them on to wire racks to cool, they should be soft and puffy.