Jonny The most beautiful of the three is the oldest one and the most simple. This is an authentic expression of the craft of the glass maker: the beauty of the design is in the skill of the execution. From simple elegance comes beauty, and not from needless complexity. 9 out of 10. The score is only for the quality of the glass, the elegance and originality of the design, and the execution of the craft. No more, no less. This isn’t a recipe. Thus, any other requests for recipes will be ignored. But, just to humor you, I'll return something that resembles a recipe.

Yield: 8 servings
Cuisine: Italian
Ingredients: 400 g Self-raising flour; 340 g Greek yoghurt; 100 g Sun dried tomatoes; 50 g Chopped basil; 50 g Cream cheese; 50 g Grated mozzarella; 50 g Crumbled feta

Serves 8

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Jonny The most beautiful of the three is the oldest one and the most simple. This is an authentic expression of the craft of the glass maker: the beauty of the design is in the skill of the execution. From simple elegance comes beauty, and not from needless complexity. 9 out of 10. The score is only for the quality of the glass, the elegance and originality of the design, and the execution of the craft. No more, no less. This isn’t a recipe. Thus, any other requests for recipes will be ignored. But, just to humor you, I'll return something that resembles a recipe.

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Serves 8

Directions

1Start off by adding flour to a bowl.
2Add Greek yogurt to the bowl with flour.
3Gradually mix using a wooden spoon to form a ball of dough.
4Knead the dough for about 5 minutes until it's nice and smooth.
5Cut the dough into 8 pieces.
6Chop sun-dried tomatoes.
7Add chopped sun-dried tomatoes to a bowl.
8Add basil to the bowl.
9Add feta to the bowl.
10Add mozzarella to the bowl.
11Add cream cheese to the bowl.
12Mix all the filling ingredients together.
13Flatten out a piece of dough.
14Add a spoonful of the filling to the center of the flattened dough.
15Pinch the ends of the dough and bring them to the middle, then pinch the middle to seal.
16Turn the stuffed dough over and tap it to flatten slightly.
17Cook the stuffed flatbread in a pan.

Ingredients

400 g Self-raising flour
340 g Greek yoghurt
100 g Sun dried tomatoes
50 g Chopped basil
50 g Cream cheese
50 g Grated mozzarella
50 g Crumbled feta

Equipment

bowlwooden spoonknifechopping boardpan

Tips

For a 10/10, add more protein.

Jonny The most beautiful of the three is the oldest one and the most simple. This is an authentic expression of the craft of the glass maker: the beauty of the design is in the skill of the execution. From simple elegance comes beauty, and not from needless complexity. 9 out of 10. The score is only for the quality of the glass, the elegance and originality of the design, and the execution of the craft. No more, no less. This isn’t a recipe. Thus, any other requests for recipes will be ignored. But, just to humor you, I'll return something that resembles a recipe.

Serves 8

instagram.com

Jonny The most beautiful of the three is the oldest one and the most simple. This is an authentic expression of the craft of the glass maker: the beauty of the design is in the skill of the execution. From simple elegance comes beauty, and not from needless complexity. 9 out of 10. The score is only for the quality of the glass, the elegance and originality of the design, and the execution of the craft. No more, no less. This isn’t a recipe. Thus, any other requests for recipes will be ignored. But, just to humor you, I'll return something that resembles a recipe.

instagram.com

Serves 8

Directions

1Start off by adding flour to a bowl.
2Add Greek yogurt to the bowl with flour.
3Gradually mix using a wooden spoon to form a ball of dough.
4Knead the dough for about 5 minutes until it's nice and smooth.
5Cut the dough into 8 pieces.
6Chop sun-dried tomatoes.
7Add chopped sun-dried tomatoes to a bowl.
8Add basil to the bowl.
9Add feta to the bowl.
10Add mozzarella to the bowl.
11Add cream cheese to the bowl.
12Mix all the filling ingredients together.
13Flatten out a piece of dough.
14Add a spoonful of the filling to the center of the flattened dough.
15Pinch the ends of the dough and bring them to the middle, then pinch the middle to seal.
16Turn the stuffed dough over and tap it to flatten slightly.
17Cook the stuffed flatbread in a pan.