Sun-dried Tomato and Mozzarella Flatbreads

Serves 6
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Directions

  1. 1Combine flour and yogurt in a bowl.
  2. 2Combine flour and yogurt in a bowl.
  3. 3Combine flour and yogurt in a bowl.
  4. 4Use a spoon to mix, then your fingers to bring the dough together.
  5. 5Use a spoon to mix, then your fingers to bring the dough together.
  6. 6Use a spoon to mix, then your fingers to bring the dough together.
  7. 7Knead the dough into a smooth ball for a few minutes.
  8. 8Knead the dough into a smooth ball for a few minutes.
  9. 9Knead the dough into a smooth ball for a few minutes.
  10. 10Divide the dough into six portions.
  11. 11Divide the dough into six portions.
  12. 12Divide the dough into six portions.
  13. 13Gently flour a surface and roll out each dough portion into a thin shape.
  14. 14Gently flour a surface and roll out each dough portion into a thin shape.
  15. 15Gently flour a surface and roll out each dough portion into a thin shape.
  16. 16Add 1 tsp of sun-dried tomato pesto and 1/6 of the mozzarella cheese to each rolled-out dough.
  17. 17Add 1 tsp of sun-dried tomato pesto and 1/6 of the mozzarella cheese to each rolled-out dough.
  18. 18Add 1 tsp of sun-dried tomato pesto and 1/6 of the mozzarella cheese to each rolled-out dough.
  19. 19Squeeze the edges together to seal the flatbread.
  20. 20Squeeze the edges together to seal the flatbread.
  21. 21Squeeze the edges together to seal the flatbread.
  22. 22Flip the flatbread over and gently roll it out again.
  23. 23Flip the flatbread over and gently roll it out again.
  24. 24Flip the flatbread over and gently roll it out again.
  25. 25Place the filled flatbreads onto baking paper.
  26. 26Place the filled flatbreads onto baking paper.
  27. 27Place the filled flatbreads onto baking paper.
  28. 28Pre-heat an oven to 140C/280F.
  29. 29Pre-heat an oven to 140C/280F.
  30. 30Pre-heat an oven to 140C/280F.
  31. 31Heat a non-stick pan on a medium-high heat.
  32. 32Heat a non-stick pan on a medium-high heat.
  33. 33Heat a non-stick pan on a medium-high heat.
  34. 34Place a flatbread in the pan and cook for about 3 minutes with a lid on, until golden and crispy.
  35. 35Place a flatbread in the pan and cook for about 3 minutes with a lid on, until golden and crispy.
  36. 36Place a flatbread in the pan and cook for about 3 minutes with a lid on, until golden and crispy.
  37. 37Flip the flatbread and cook for another 3 minutes with the lid on.
  38. 38Flip the flatbread and cook for another 3 minutes with the lid on.
  39. 39Flip the flatbread and cook for another 3 minutes with the lid on.
  40. 40Place cooked flatbreads into the oven to keep warm.
  41. 41Place cooked flatbreads into the oven to keep warm.
  42. 42Place cooked flatbreads into the oven to keep warm.
  43. 43Brush with melted butter.
  44. 44Brush with melted butter.
  45. 45Brush with melted butter.
  46. 46Enjoy the flatbreads, optionally with a dip.
  47. 47Enjoy the flatbreads, optionally with a dip.
  48. 48Enjoy the flatbreads, optionally with a dip.

Ingredients

  • 175 g thick greek yogurt
  • 175 g thick greek yogurt
  • 175 g thick greek yogurt
  • 175 g self-raising flour
  • 175 g self-raising flour
  • 175 g self-raising flour
  • 6 tsp sun-dried tomato pesto
  • 6 tsp sun-dried tomato pesto
  • 6 tsp sun-dried tomato pesto
  • 160 g grated mozzarella
  • 160 g grated mozzarella
  • 160 g grated mozzarella
  • melted butter
  • melted butter
  • melted butter

Equipment

bowlspatularolling pinpanbaking paperoven

Tips

  • Adding more flour if the dough is too wet.
  • Do not over-roll the flatbreads after filling.
  • Placing them in the oven for around 5-10 minutes also ensures they are cooked all the way through if you want to be sure.
Sun-dried Tomato and Mozzarella Flatbreads | Clip Recipe