In a separate bowl whisk the Greek yogurt, milk, egg and 2 tablespoons olive oil until smooth and slightly runny. The batter should be thicker than crepe batter but pourable; add up to 1–2 tablespoons more milk if needed.

Make batter

Pour the wet mixture into the dry ingredients and use a spatula to fold until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 10 minutes to allow semolina and flour to hydrate.

Cook the rowls

Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat and brush with a little olive oil. Pour about 1/3 to 1/2 cup of batter into the pan and spread gently with the back of a spoon into a 6–7 inch round (or leave slightly thicker for a rustic flatbread). Cook 3–4 minutes until the underside is golden brown and bubbles appear on top. Flip and cook 2–3 minutes more until cooked through and golden. Transfer to a wire rack and keep warm covered with a clean towel while you cook remaining batter; you should get 4–6 rowls depending on thickness.

Filling & Toppings

Prepare filling

In a medium bowl combine the crumbled feta, chopped dill, sliced scallions, lemon zest and lemon juice. Add cracked black pepper and the 1/2 teaspoon sea salt; stir gently to combine. Taste and adjust seasoning. If the feta is very salty, reduce added salt.

Prepare tomatoes & olives

Toss the halved cherry tomatoes and Kalamata olives with a pinch of salt and a drizzle (about 1 teaspoon) of olive oil to bring out their flavor.

Assemble Santorini Rowl

Place a warm rowl on a plate. Spoon about 1/4 to 1/3 cup of the feta-dill filling onto the center of each rowl and spread slightly. Top with a spoonful of the tomato-olive mixture. Drizzle each assembled rowl with the finishing tablespoon of olive oil and a sprinkle of red pepper flakes if using.

Serve

Fold or roll like a flatbread sandwich (or leave open-faced). Garnish with microgreens or baby arugula and an extra squeeze of lemon if desired. Serve immediately while the rowl is warm.