Cheesy Flatbread with Peach
Ingredients
For the flatbreads:
350g self-raising flour
1 teaspoon baking powder
350g natural yoghurt
10 tbsp olive oil
100g Red Fox cheese
For the toppings:
100g Red Fox cheese
250g parma ham or prosciutto
4 peaches, pitted and cut into 8 wedges
2 tbsp extra virgin olive oil
½ a lemon
Salt and pepper, to taste
100g rocket
50g basil
Method
Add all the flatbread ingredients to a mixing bowl and mix with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together.
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 3 equal-sized pieces.
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Toss peaches with 1 tbsp of the oil. Grill the peaches until lightly charred, 3 to 5 minutes per side.
Sprinkle the Red Fox over the flatbreads and grill, until melted, 2 to 3 minutes.
Toss the rocket with 1 tbsp of the olive oil, zest and juice of half a lemon, and seasoning.
Top the flatbreads with the prosciutto, grilled peaches, dressed rocket and basil.
Credit: Belton Farm