Whole Wheat Flatbread with Confetti Salad and Yoghurt Dip

- 250g / 8.82oz Greek yogurt
- 2 tsp Lemon juice
- 1 tsp Hemp oil
- to taste Salt
- to taste Pepper
- 1/2 Cucumber
- 4 Radish
- 1 Yellow bell pepper
- 1 Carrot
- 1 tbsp Hemp seeds
- 150g / 5.29oz Spelt whole grain flour
- 1/2 tsp Salt
- 100ml / 3.38fl oz Water
- 1 sprig Mint
- as needed Olive oil

1. Mix 150g / 5.29oz spelt whole grain flour with 1/2 tsp salt.
2. Add 100ml / 3.38fl oz water and knead into a smooth dough. Add more water if needed. Wrap in foil and chill for 15 minutes.
3. Wash, dry, and chop 1 sprig mint. Mix with 250g / 8.82oz Greek yogurt, 2 tsp lemon juice, and 1 tsp hemp oil. Season with salt and pepper. Chill.
4. Wash, peel, and dice 1/2 cucumber, 4 radishes, 1 yellow bell pepper, and 1 carrot. Mix and set aside.
5. Divide dough into 8 portions, roll into flatbreads (10cm diameter).
6. Grease a pan with olive oil, cook flatbreads for 2-3 minutes on each side. Drain on paper towels.
7. Serve 2 flatbreads per plate with yogurt dip and vegetable salad on top. Sprinkle with 1 tbsp hemp seeds.