Sun-dried Tomato and Mozzarella Flatbreads

Serves 6
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Directions

  1. 1Combine flour and yogurt in a bowl.
  2. 2Use a spoon to mix, then your fingers to bring the dough together.
  3. 3Knead the dough into a smooth ball for a few minutes.
  4. 4Divide the dough into six portions.
  5. 5Gently flour a surface and roll out each dough portion into a thin shape.
  6. 6Add 1 tsp of sun-dried tomato pesto and 1/6 of the mozzarella cheese to each rolled-out dough.
  7. 7Squeeze the edges together to seal the flatbread.
  8. 8Flip the flatbread over and gently roll it out again.
  9. 9Place the filled flatbreads onto baking paper.
  10. 10Pre-heat an oven to 140C/280F.
  11. 11Heat a non-stick pan on a medium-high heat.
  12. 12Place a flatbread in the pan and cook for about 3 minutes with a lid on, until golden and crispy.
  13. 13Flip the flatbread and cook for another 3 minutes with the lid on.
  14. 14Place cooked flatbreads into the oven to keep warm.
  15. 15Brush with melted butter.
  16. 16Enjoy the flatbreads, optionally with a dip.

Ingredients

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

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