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Mediterranean flatbread

Paul Bloxham from Great Food Live
Paul Bloxham's individual flatbreads are packed with yoghurt, olives, tomatoes and cheese - delicious on their own or as an accompaniment to fresh, Mediterranean flavours

Mediterranean flatbread

Method

1. Dissolve the sugar in the warm water then add the yeast.

2. Sift the flour and salt into a mixing bowl. Make a well in the centre and add the yogurt, olive oil and yeast mixture. Knead well to form a dough and shape into a ball. If the dough is sticky, add more flour until elastic.

3. Grease another bowl with olive oil and roll the dough around it until fully coated, allow to rest in the bowl, covering with a damp tea towel or cloth. Leave for about 2 hours until the dough has doubled in size.

4. Preheat the oven to 200C/gas 6.

5. Knead the dough and add the cheese, olives and tomatoes. Divide into 6 equal portions. Flatten and mould into rustic shapes. Put the dough on a baking tray and bake for 10 minutes.

6. Brush with olive oil and serve.

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Serves: Makes 6 flatbreads

Prep: 20 min, plus 2 hrs rising time
Cook: 10 min

Ingredients
1 tsp Sugar
175ml warm water
20g dried yeast
500g white flour
1 tsp Salt
6 tbsp plain yogurt
50g Parmesan
50g cured olives, pitted
50g Sun-dried tomatoes
2 tbsp Olive oil, to serve