Name: Silver beet and pancetta flat breads
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cup (225g) plain flour; 1/2 cup (75g) self-raising flour; 1/4 cup (70g) greek-style yoghurt; 3/4 cup (180ml) water; 2 tablespoon olive oil; 100 gram sliced pancetta; 750 gram silver beet, trimmed, shredded thickly; 1 clove garlic, sliced; 2 teaspoon grated lemon rind; 300 gram mozzarella cheese, sliced; 2 teaspoon olive oil, extra

Ingredients

1 1/2 cup (225g) plain flour

1/2 cup (75g) self-raising flour

1/4 cup (70g) greek-style yoghurt

3/4 cup (180ml) water

2 tablespoon olive oil

100 gram sliced pancetta

750 gram silver beet, trimmed, shredded thickly

1 clove garlic, sliced

2 teaspoon grated lemon rind

300 gram mozzarella cheese, sliced

2 teaspoon olive oil, extra

Method

1.Sift flours into a large bowl; stir in yoghurt and the water until combined. Turn dough onto a floured surface; knead 2 minutes. Place dough in bowl, cover with plastic wrap; stand in a warm place 30 minutes.

2.Heat half the oil in a large frying pan over high heat; cook pancetta, stirring, until browned and crisp. Drain on absorbent paper. Tear pancetta into pieces.

3.Cook silver beet, garlic and rind in same pan, stirring, until just silver beet is just wilted.

4.Divide dough into four pieces. Roll each piece on a floured surface to 15cm x 30cm rectangles. Brush dough with remaining oil.

5.Cook dough on heated oiled barbecue (or grill or grill plate) about 2 minutes or until golden underneath. Turn over, top with mozzarella, silver beet mixture and pancetta; cook until cheese melts.

6.Serve flat breads drizzled with extra oil.

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Ingredients

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