Ingredients

Ingredients

• 7g fast-action dried yeast
• 100g natural yogurt
• 500g strong white bread flour, plus more for dusting
• 1½ tsp  fine salt
• 1 ball mozzarella
• 1 green chilli, seeded and finely diced
• 2 cloves garlic, crushed 
• a small bunch coriander, finely chopped
• 100g cheddar, grated 
• black onion seeds (nigella) or sesame seeds
• clarified butter or ghee

Directions

Method

• STEP 1

  Mix the yeast with the yogurt and 250ml water. Tip the flour and salt into another bowl, and stir the liquids into the dry ingredients.

• STEP 2

  Knead until the dough comes together, then tip out onto a worksurface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until really smooth. Put back into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.

• STEP 3

  Drain the mozzarella, tear into small pieces and drain again on kitchen paper. Mix the chilli, garlic, coriander, cheddar and mozzarella. Season with a little salt and lots of black pepper.

• STEP 4

  When the dough is ready, knead briefly on a floured worksurface. Cut into 4 pieces and roll them out in an oval until they no longer spring back, about 30cm long.

• STEP 5

  Cover half of the dough with half the cheese mix and fold them over. Roll again.

• STEP 6

  Repeat with more cheese mix, fold over and roll gently again, so you get two layers of cheese between the dough.

• STEP 7

  Lay onto oiled baking sheets, repeat with the other dough balls. Cover with oiled clingfilm and leave for 30 minutes until puffy.

• STEP 8

  Heat the oven to 240C/fan 220C/gas 7. Heat another baking sheet in the oven. Scatter a few onion seeds or sesame seeds onto the breads.

• STEP 9

  Transfer them, two at a time, onto the hot baking sheet. Cook for 5-10 minutes, until the dough starts to bubble and the bottom looks golden. Press them gently back down if they’ve domed too much. Brush the breads with butter or ghee to serve.