Extracted from The Great Australian Bake Off Companion (Hachette Australia November 2016)
Fried Yoghurt Flatbreads Filled with Cavalo Nero and Fontina
For the dough
350g self-raising flour
pinch of sea salt
1 teaspoon baking powder
350g natural Greek yoghurt
1 bunch flat-leaf parsley
For the filling
100g pine nuts
2 garlic cloves
olive oil for frying
50g salted butter
1 bunch cavalo nero, finely chopped (if not available use kale)
200g fontina cheese, grated
100g Greek sheep’s milk fetta
pinch of sea salt
olive oil and balsamic vinegar (to serve)
- For the dough, place all the ingredients in a mixing bowl and stir together. Bring together using your hands. Tip out the dough onto a floured surface and gently knead to bring together. Place in a floured bowl and cover.
- For the filling, place the pine nuts on a baking tray and roast in the oven until golden. Finely slice the leeks and garlic and sauté in a frying pan over medium–high heat with a splash of olive oil and the butter. Once the leeks have caramelised, add the chopped cavalo nero and roasted pine nuts to the pan. Leave the mixture to cool slightly. Finely grate in the fontina and crumble in the fetta. Season with salt and pepper and stir to combine.
- Flour your hands so the dough doesn’t stick. Take a tennis ball-sized piece of dough, approx. 100g each, and make a hole in the centre. Using your thumbs, stretch the hole and stuff 2–3 tablespoons filling inside. Pinch the dough to enclose the filling, then gently roll on a floured surface until flat.
- Using a non-stick frying pan, over medium–high heat, fry the flatbreads in a good splash of olive oil for approx. 90 seconds on each side or until golden and crispy. Drain on paper towel. Slice into wedges and serve with leftover filling in a small bowl and a mix of balsamic vinegar and oil in another (to taste).