Step #1
In a stand mixer with a dough hook, combine the bread mix and water. Mix on low to medium speed for about 8 minutes, until the dough is smooth.
Step #2
Transfer to a lightly oiled bowl and cover with cling film. Leave at room temperature for around an hour or until doubled in size. Once risen, portion the dough into 35g - 40g balls.
Step #3
Set them on a lightly floured surface and keep covered with a clean towel or cling film to stop them drying out. Roll out two dough balls into round, even sheets.
Step #4
Spread 20g - 25g of pesto onto one, add a few strands of mozzerella, then place the second sheet on top. Press out air bubbles and seal the edges by gently tucking them together.
Step #5
Lightly roll over with a rolling pin to merge the layers, go easy to avoid tearing. Heat a non-stick frying pan over medium-high heat. Cook one flatbread at a time, around 3 minutes per side, until golden and cooked through.
Step #6
Place on a wire rack to cool slightly. Serve warm or save them for later, they reheat beautifully.
