Serves 5
Directions
- 1Stir the yeast into the tepid water and let sit for 2 minutes until slightly foamy.
- 2Then add the flour and knead for 5 minutes using a standing mixer on a regular speed, or knead by hand for double the time, until the dough is smooth and elastic.
- 3Cover and leave to rise for 30 minutes, or until doubled in size.
- 4Once proved, punch the dough down and divide into 5 equal balls (150g - 160g each).
- 5Rest for 10 minutes before rolling.
- 6For the filling, mix everything together until evenly combined and slightly creamy.
- 7Divide the filling into 5 portions (~75–80g each).
- 8Roll each dough ball into a thin round (about 2–3mm thick).
- 9Place one portion of filling in the centre, leaving a border.
- 10Bring edges together and seal tightly.
- 11Gently roll back out to a flat round about ½ cm thick.
- 12Heat a lightly oiled pan over medium heat.
- 13Cook each flatbread for 1-2 minutes per side until golden and blistered.
- 14Press gently with a spatula to encourage crispness.
- 15Serve warm.
Ingredients
- 300 ml tepid water
- 1 tsp runny honey
- 7 g active dry yeast
- 500 g bread flour
- 1 tsp salt
- 180 g grated mozzarella
- 200 g feta, finely crumbled
- 20 ml extra virgin olive oil
- Freshly cracked black pepper
- Olive oil for pan frying
Equipment
standing mixerpanspatulaovenairfryer
Tips
- Press gently with a spatula to encourage crispness during cooking.
- Store in the fridge and reheat in the oven or airfryer, consume within 2 days.
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