Quick and versatile, you can whip up these tender flatbreads any time of the day and just pop on your favourite topping. I divided the dough and toppings and made two flatbreads.
1 cup plain flour, plus extra for rolling
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground fennel
1 cup thick plain yoghurt
6 large silver beet leaves, stems removed
200 grams ricotta
1 tablespoon olive oil
2 cloves garlic, crushed
¼ teaspoon chilli flakes
1 tablespoon cream
½ cup grated mozzarella cheese
2 teaspoons toasted sesame seeds
Preheat the oven to 180°C.
Topping: Put the silver beet in a large heatproof bowl and cover with boiling water.
Leave for 2 minutes until wilted. Drain and refresh in cold water then wrap in a clean tea towel and wring out excess water. Chop roughly.
Stir the ricotta, oil, garlic and chilli together and season.
Flatbread: Combine all of the ingredients in a bowl and stir together to make a soft dough. Tip onto a floured bench and bring together with your hands. Add extra flour if the dough is really soft, but not so much that the dough becomes stiff.
Lightly knead for 1 minute then roll out on a lined flat baking tray to a 30cm circle or your preferred shape.
Spread with half of the ricotta mixture then top with the silver beet.
Add the cream and mozzarella to the remaining ricotta, mix through and then spoon over the silver beet.
Bake for 20-25 minutes until golden and the base is cooked. Makes 1 large flatbread, 2 long rectangles or 4 small.