Margherita Flatbread

Steps

1. 01

   Mix the warm water and sugar in a small bowl. Sprinkle the yeast over top.

2. 02

   Stir, cover and sit for 10 minutes.

3. 03

   Using a dough cutter or knife cut the dough in 6 equal parts. Roll each piece into a small ball.

4. 04

   Using a rolling pin roll each dough ball approx ½ inch thick.

5. 05

   Heat a skillet over medium heat.

6. 06

   Cooking one flatbread at a time, cook on one side until air pockets appear, 2-3 minutes.

7. 07

   Turn and continue to cook for another 1-2 minutes. Repeat with remaining flatbread dough.

8. 08

   Preheat oven to 350 degrees F / 180 C and line 2 baking trays with baking paper.

9. 09

   Arrange the flatbreads on the prepared trays.

10. 10

    Spread a layer of sauce over top of each flatbread.

11. 11

    Top with fresh mozzarella and tomato slices.

12. 12

    Bake in the oven for 15-20 minutes.

13. 13

    In a separate bowl whisk together the flour and salt.

14. 14

    Remove from the heat and finish off with cracked pepper, shredded basil leaves and a drizzle of balsamic glaze.

15. 15

    Best enjoyed immediately.

16. 16

    When the yeast mixture is frothy combine it with the flour, greek yogurt and oil.

17. 17

    Mix to form a dough.

18. 18

    Knead the dough on a lightly floured bench for 2-3 minutes, shape into a ball.

19. 19

    Coat a mixing bowl with a little oil, place the dough ball into the bowl and turn to coat with oil.

20. 20

    Cover the bowl with plastic wrap, place in a warm area and let the dough rise for 1 hour to double in size.

21. 21

    Once the dough has doubled in size turn out onto a lightly floured surface. Knead the dough a couple of times and shape into a log.

22. 22

    Preheat the oven to 350 degrees F / 180 C.