Pesto & mozzarella flatbreads

METHOD

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