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Flatbread Pizza (no yeast)

This is a fun and easy recipe for the whole family. Why not make tonight a pizza night?

Ingredients

(makes 6 flatbreads)

200 g plain flour (plus extra for dusting)
1 teaspoon baking powder (or 0.5 tsp if you’re using self-raising flour)
0.5 teaspoon salt
120 g (5 heaped dessert spoons) thick Greek style yoghurt

tomato puree/passata or pesto

toppings: cheese (mozarella/cheddar), sliced mushrooms, peppers, courgettes, finely diced garlic, olives, shredded basil leaves

Method

1. Mix the flour, baking powder and salt in a large bowl. Make a dip in the middle. Spoon yoghurt into the dip.

2. Stir with the spoon, starting in the middle. When it gets stiff, use your hands to squeeze the dough together. If the texture doesn’t come together, add yoghurt. If it’s too sticky, add more flour.

3. When you have a dough ball, the bowl should be clean. Cut the dough into six equal pieces.

4. Roll out each piece of dough into approximate circle shapes.

5. Heat a frying pan with a small amount of oil until hot. Brush any loose flour off your circle of dough (so it doesn’t burn) and place it in the pan. It should sizzle and bubbles will soon start to appear.

6. Then, turn it over and cook the other side until both sides are golden to brown. Repeat with each circle of dough.

7. Spread one side of cooked base with tomato puree/pasata or pesto.  Add your toppings (are you a cheese on top or veg on top person?) 

7. Bake in a pre-heated air fryer or oven at 200 ºC for 5 minutes until the base is crisp and the cheese is bubbling. 

7. For an authentic Italian touch, scatter  shredded rocket (or arugula as they call it) over the top of the pizza. Or some people add coleslaw instead! 

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