2 red capsicum
Cooking oil spray, for greasing
500g self-raising flour
1 tsp fine salt
500g Greek-style yoghurt
Extra flour, for dusting
½ red onion, very thinly sliced
½ bunch sage, leaves picked, chopped
Finely grated zest of 2 lemons
½ tsp chilli flakes
100g goat’s cheese
Extra sage leaves, to serve
Freshly ground black pepper,to season
Lemon wedges, to serve
Preheat barbecue grill or chargrill pan to high. Spray capsicum with oil. Cook, turning often, for 15 minutes or until blackened. Transfer to a large heatproof bowl and cover with plastic wrap. Set aside to cool, then remove skin and seeds. Thinly slice and set aside.
Meanwhile, put flour, salt and yoghurt in a large bowl and mix until a dough forms. Turn out onto a lightly floured surface and knead lightly until smooth. Divide dough into 4 even-sized pieces and put on a tray. Cover with plastic wrap and set aside.
Reduce barbecue grill or chargrill pan to medium-low. Put onion, sage, lemon zest and chilli in a small bowl and toss to combine. Roll out dough pieces to 3mm thick and put ¼ of the onion mixture in centre of each piece. Fold in 1 side of dough to cover onion mixture. Fold in other side, then fold in open ends to completely enclose onion mixture. Roll out to a 3mm-thick oval. Cook, 1 at a time, for 2 minutes on each side or until golden and charred. Remove from heat.
Spread cheese over 1 side of each piece. Top with capsicum and extra sage. Season with pepper. Serve with lemon wedges.