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Yvonne Cobb’s Tomato, Mozzarella & Basil Stuffed Flatbreads

INGREDIENTS:

• Dough (makes 4 stuffed flatbreads):
• 200g self-raising flour
• 200g thick Greek yoghurt (full fat)
• Sprinkle of salt

Filling:

• 50g sun-dried tomatoes - finely chopped
• 15g fresh basil leaves (similar to hand bunch size) - loosely chopped
• 50g cream cheese
• 1 mozzarella ball (drained weight of 120g) - chopped
• 1 tsp Cajun seasoning (optional)
• 1 tsp mild chilli powder (optional)
• Pinch of salt and pepper

Tzatziki dip (optional):

• 1/3 cucumber - grated
• 2 heaped tbsp thick Greek yoghurt (full fat)
• Juice of half a lemon
• Pinch of salt and pepper

METHOD:

1. Combine the yogurt and flour together with your hands in a bowl to make a dough and kneed for about 5 minutes until it's nice and smooth.
2. Then cut it into 4 pieces and flatten each of them out into circle patties and then pop to the side.
3. Mix together the sun-dried tomatoes, chopped basil, cream cheese, chopped mozzarella and seasonings.
4. Spoon the mixture into the centre of the patties and then grab the edges and bring them towards the middle and pinch together to seal the mixture in.
5. Pop them in a frying pan on a low heat for 2 to 3 minutes on all sides until they're golden brown.
6. To make the dip, simply combine the cucumber, Greek yogurt, lemon juice and seasonings together