Gorgonzola, apple & pecan flatbreads

Name: Gorgonzola, apple & pecan flatbreads
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 250 g self-raising flour, plus extra for dusting; ½ tsp baking powder; ½ tsp salt; 1 tsp dried oregano; 250 g natural yogurt

These no-yeast flatbreads from Martha Collison will be your new go-to for a sharing lunch.

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Serves4
CourseLunch
Prepare20 mins
Cook30 mins
Total time50 mins
Plusresting

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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

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.