Ingredients - makes 8 large flatbreads
200g strong wholemeal bread flour
300g strong white bread flour
7g sachet fast action yeast
2 tsp salt
2 tbsp olive oil
70g mozzarella cut into 1cm cubes
7 slices of ready to eat chorizo cut into small pieces
50g extra mature cheddar, grated
2 tbsp fresh thyme leaves, chopped
300ml lukewarm water
- Add all the ingredients except the water and oil to a large bowl and mix well, then pour in half of the water and oil and start working together into a dough. Gradually pour in the rest of the water until you have a soft dough, you may need a splash more depending on your flour. Knead the dough for 10 minutes until it is smooth and elastic and then place into a lightly oiled bowl and leave to rise for about an hour or until doubled in size.
- Knock back the dough and divide into 8 equal sized pieces and shape into rough circles. Heat up a non stick pan over a medium-high heat and then cook the breads one or two at a time depending on the size of your pan. Cook for 2-3 minutes until the bread starts to puff up and is coloured on the bottom. Flip over and cook for a further minute or so until browned on the other side. Cool on a wire rack and serve warm whilst the cheese is still oozy and delicious!