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Ingredients
For the flatbreads
250g self-raising flour, plus extra for dusting
½ tsp baking powder
½ tsp salt
1 tsp dried oregano
250g natural yogurt
For the topping
4 tbsp apple sauce with Kentish cider
150g No.1 Piccante Gorgonzola DOP, crumbled
50g pecan halves
1 Jazz apple, cored
Method
Preheat the oven to 220ºC, gas mark
7. Combine all the dry ingredients for the
flatbreads in a large bowl and make a well in
the middle. Add the yogurt and stir until a
shaggy dough forms. Knead roughly (you don’t
need to develop much gluten) until it comes
together into a ball, then place back into the
bowl and cover for at least 15-20 minutes.
Heat a griddle or frying pan over a medium
heat. Lightly dust a work surface with flour and
divide the dough into 4 equal-sized pieces. Roll
into large ovals, around 1cm in thickness.
Cook the flatbreads, 1 at a time, for 2-3
minutes on each side, or until a mottled golden
brown. They will be going into the oven again
so don’t worry if they aren’t cooked all the way
through at this stage. Place onto 1 or 2 large
baking sheets.
Spread each flatbread with apple sauce, then
sprinkle over the Gorgonzola and pecans. Bake
for 5-6 minutes, or until the cheese has melted
and the flatbread is cooked through. Slice the
apple into thin matchsticks or slices. Remove
the flatbreads from the oven and top with
apple just before serving.
Cook’s tip
If you haven’t time to make your own flatbreads, The Levantine Table Handstretched Flatbreads are a great substitute. Simply top and bake or grill.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,306kJ/ 550kcals
Fat
23g
Saturated Fat
9.3g
Carbohydrates
65g
Sugars
17g
Fibre
4.3g
Protein
20g
Salt
2.5g
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