Easier to make then pizza and just as tasty. Good for something to nibble on while watching a film or with drinks. Next day leftovers reheat well with one minute in the microwave.
Makes 2 Flatbreads
For the base
500g strong white bread flour
1 tsp salt
1 sachet yeast (3 tsp)
4 tbsp Greek yogurt
2 tbsp olive oil
approx 350ml lukewarm water
For the topping
1 egg, beaten with a tsp of yogurt and a tsp cold water
handful of chopped thyme leaves
handful cherry tomatoes, halved
half a packet of halloumi, thinly sliced
150g spicy salami/ sausage/ chorizo, diced
Mix together the flour, salt and yeast. Beat together the yogurt, oil and water- it will separate, but just mix it up to get rid of the lumps of yogurt. Pour into the dry ingredients, and mix to a dough. Knead, adding more flour or water as required to make a smooth, soft dough. Keep kneading until the dough feels elastic. Form into a ball, and cover with a tea towel. Leave for about an hour, until it has doubled in size.
After the first prove, punc. h the dough down to remove the air (very satisfying). Let it sit for 10 minutes. In the meantime, line 2 baking sheets with some baking paper, or flour generously. Preheat the oven to 200COn a floured surface, roll out half the dough in a rough oval shape (my aesthetic preference) about 5mm thick. Transfer this to a prepared baking sheet, and repeat with the second half of the dough. Brush the egg-yogurt mix over both the bread bases, sprinkle over the thyme. Evenly distribute the toppings over the two unbaked flatbreads, then place in the oven and bake for 10-15 minutes until they are golden and puffy.