Tomato, Mozzarella & Basil Stuffed Flatbreads
Directions
- 1Add flour and greek yoghurt to a bowl.
- 2Gradually use a wooden spoon to form a ball of dough.
- 3Knead the dough for about five minutes until it's nice and smooth.
- 4Cut the dough into eight pieces.
- 5Chop some sun-dried tomatoes.
- 6Mix the sun-dried tomatoes, basil, feta, mozzarella and cream cheese.
- 7Flatten out a piece of dough and add a spoonful of the mixture to the center.
- 8Pinch the edges of the dough and bring them to the middle, pinching to seal.
- 9Cook the flatbreads low and slow for about two or three minutes on each side until they are golden brown.
Ingredients
- 200 g self raising flour
- 170 g greek yoghurt
- 100 g sun-dried tomatoes
- 50 g chopped basil
- 50 g cream cheese
- 50 g grated mozzarella
- 50 g crumbled feta
- 1 pinch salt
Equipment
bowlwooden spoonknifefrying pan
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