Margherita Flatbread

Stir, cover and sit for 10 minutes.

In a separate bowl whisk together the flour and salt.

When the yeast mixture is frothy combine it with the flour, greek yogurt and oil.

Mix to form a dough.

Knead the dough on a lightly floured bench for 2-3 minutes, shape into a ball.

Coat a mixing bowl with a little oil, place the dough ball into the bowl and turn to coat with oil.

Cover the bowl with plastic wrap, place in a warm area and let the dough rise for 1 hour to double in size.

Once the dough has doubled in size turn out onto a lightly floured surface. Knead the dough a couple of times and shape into a log.

Preheat the oven to 350 degrees F / 180 C.

Using a dough cutter or knife cut the dough in 6 equal parts. Roll each piece into a small ball.

Using a rolling pin roll each dough ball approx ½ inch thick.

Heat a skillet over medium heat.

Cooking one flatbread at a time, cook on one side until air pockets appear, 2-3 minutes.

Turn and continue to cook for another 1-2 minutes. Repeat with remaining flatbread dough.

Preheat oven to 350 degrees F / 180 C and line 2 baking trays with baking paper.

Arrange the flatbreads on the prepared trays.

Spread a layer of sauce over top of each flatbread.

Top with fresh mozzarella and tomato slices.

Bake in the oven for 15-20 minutes.

Remove from the heat and finish off with cracked pepper, shredded basil leaves and a drizzle of balsamic glaze.

Best enjoyed immediately.