1Stir the yeast into the tepid water and let sit for 2 minutes until slightly foamy.
2Stir the yeast into the tepid water and let sit for 2 minutes until slightly foamy.
3Stir the yeast into the tepid water and let sit for 2 minutes until slightly foamy.
4Then 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.
5Then 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.
6Then 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.
7Cover and leave to rise for 30 minutes, or until doubled in size.
8Cover and leave to rise for 30 minutes, or until doubled in size.
9Cover and leave to rise for 30 minutes, or until doubled in size.
10Once proved, punch the dough down and divide into 5 equal balls (150g - 160g each).
11Once proved, punch the dough down and divide into 5 equal balls (150g - 160g each).
12Once proved, punch the dough down and divide into 5 equal balls (150g - 160g each).
13Rest for 10 minutes before rolling.
14Rest for 10 minutes before rolling.
15Rest for 10 minutes before rolling.
16For the filling, mix everything together until evenly combined and slightly creamy.
17For the filling, mix everything together until evenly combined and slightly creamy.
18For the filling, mix everything together until evenly combined and slightly creamy.
19Divide the filling into 5 portions (~75–80g each).
20Divide the filling into 5 portions (~75–80g each).
21Divide the filling into 5 portions (~75–80g each).
22Roll each dough ball into a thin round (about 2–3mm thick).
23Roll each dough ball into a thin round (about 2–3mm thick).
24Roll each dough ball into a thin round (about 2–3mm thick).
25Place one portion of filling in the centre, leaving a border.
26Place one portion of filling in the centre, leaving a border.
27Place one portion of filling in the centre, leaving a border.
28Bring edges together and seal tightly.
29Bring edges together and seal tightly.
30Bring edges together and seal tightly.
31Gently roll back out to a flat round about ½ cm thick.
32Gently roll back out to a flat round about ½ cm thick.
33Gently roll back out to a flat round about ½ cm thick.
34Heat a lightly oiled pan over medium heat.
35Heat a lightly oiled pan over medium heat.
36Heat a lightly oiled pan over medium heat.
37Cook each flatbread for 1-2 minutes per side until golden and blistered.
38Cook each flatbread for 1-2 minutes per side until golden and blistered.
39Cook each flatbread for 1-2 minutes per side until golden and blistered.
40Press gently with a spatula to encourage crispness.
41Press gently with a spatula to encourage crispness.
42Press gently with a spatula to encourage crispness.
43Serve warm.
44Serve warm.
45Serve warm.
Ingredients
300 ml tepid water
300 ml tepid water
300 ml tepid water
1 tsp runny honey
1 tsp runny honey
1 tsp runny honey
7 g active dry yeast
7 g active dry yeast
7 g active dry yeast
500 g bread flour
500 g bread flour
500 g bread flour
1 tsp salt
1 tsp salt
1 tsp salt
180 g grated mozzarella
180 g grated mozzarella
180 g grated mozzarella
200 g feta, finely crumbled
200 g feta, finely crumbled
200 g feta, finely crumbled
20 ml extra virgin olive oil
20 ml extra virgin olive oil
20 ml extra virgin olive oil
Freshly cracked black pepper
Freshly cracked black pepper
Freshly cracked black pepper
Olive oil for pan frying
Olive oil for pan frying
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.