Paul Hollywood’s flatbreads – a fairly quick and very easy snack

If you have an hour or so to spare and fancy something hot and satisfying for lunch, give these flatbreads a go! I made them with a little Roquefort and fig jam in the centre.

This recipe is from Paul Hollywood’s ‘How to bake’.

Paul Hollywood's flatbread with a poached egg 

500g strong flour (I used Soubry farine pour pain blanc)

10g salt

10g instant yeast

30g unsalted butter

310ml water

Make the dough my mixing the flour, salt, yeast and softened butter in a large bowl. Add most of the water (I didn’t follow the recipe, and used warm water instead of the stated cool) and mix to a dough. If you need to add more water, do so little by little, until all the flour is combined.

Tip the dough onto a lightly floured surface and knead it for about 10 minutes, until it’s soft and smooth.  Lightly oil your bowl and put the dough in it, cover with cling film and leave somewhere warm for it to rise, which should take an hour or so (you can also leave it overnight).

Once more, tip the dough onto your floured surface and fold it repeatedly until the air is knocked out. Divide the dough into 12 pieces.  

I flattened them out a rough circle and put about 10-15g of Roquefort in the centre along with a half-teaspoon of fig jam. Fold the edges of the circle in towards the centre and seal them so that none of the filling can get out. Flatten them slightly and put them onto a hot frying pan. I cooked them without oil. I also pressed them down a little more with a fish slice once they were in the pan, and got them about 10cm wide (Mr H gets his flatbreads 18cm wide using a rolling pin - before putting them in the frying pan of course). They only take a couple of minutes to cook on each side, so when the first side is done, flip them over. Serve them hot from the pan – lovely with a Belgian beer.

I've since made these with gruyere and lardons; mushrooms; leerdammer and ham; leftover curry and a sweet version, with a large square of milk chocolate inside. I also made them for brunch with a poached egg on top. A friend also tried full-fat mozzarella  which she reported was "yum". I was wondering if you could make them like a stuffed pizza, by using a teaspoon of tomato sauce, mozzarella and whatever you like on your pizza. 

How about you? Have you tried them? What are your favourite fillings?