Stuffed Flatbreads (with homemade pesto)

[rhubarbjam]

These flatbreads are pretty quick to put together (especially if the filling is premade) and fry. They're delicious when freshly cooked. I reckon there's a couple of different alternate fillings that would be nice: a beef stew similar to a cornish pasty; slow-cooked pulled pork; perhaps a pizza-inspired one with tomato, cheese and pepperoni. 

Pesto Ingredients:

- 25g nuts (could be pine nuts, walnuts, cashews)
- 25g parmesan
- 40g basil
- 75 ml olive oil
- 1 crushed garlic clove

Flatbread ingredients:
- 70g yogurt
- 70g self-raising flour
- 2 sundried tomatoes

Method:

1. Toast the nuts in a frying pan over low heat. This step is optional.

2. Add all pesto ingredients to a blender and blend till smooth. If you would prefer to use a pestle and mortar, finely chop the nuts before adding them in.

3. Combine the yogurt, flour and a pinch of salt in a large bowl and mix together using your hands until it forms a rough ball. Flour a surface and knead the dough for a minute or two, adding some more flour if it becomes too sticky. 

4. Roll the dough out into a thin circle using a rolling pin.

5. Roughly chop the sundried tomatoes and dump them into the middle of the circle. Put some pesto on top.

6. Start folding the edges of the dough over the filling. You want to fully encase the filling so make sure not to leave any gaps. 

7. Put a frying pan on a low-medium heat with some olive oil. Leave to warm up for a few minutes, as you want the pan warm before putting the flatbread in.

8. Put the flatbread in. Leave to cook until golden-brown on the bottom then flip and cook the other side. 

9. Serve hot with a piece of kitchen roll to hold the flatbread with. Tasty!