7 g fast-action dried yeast
100 g natural yoghurt
500 g white bread flour, plus more for dusting
1½ tsp fine salt
1 mozzarella ball
1 green chilli, seeded and finely diced
2 cloves garlic, crushed
1 small bunch coriander finely chopped
100 g cheddar, grated
1 tsp sesame seeds
2 tbsp clarified butter or ghee
- Mix the yeast with the yoghurt and 250ml water. Tip the flour and salt into another bowl, and stir the liquids into the dry ingredients.
- Knead until the dough comes together, then tip out onto a work surface 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.
- 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.
- When the dough is ready, knead briefly on a floured work surface. Cut into 4 pieces and roll them out in an oval until they no longer spring back, about 30cm long.
- Cover half of the dough with half the cheese mix and fold them over. Roll again.
- Repeat with more cheese mix, fold over and roll gently again, so you get two layers of cheese between the dough.
- Lay onto oiled baking sheets, repeat with the other dough balls. Cover with oiled clingfilm and leave for 30 minutes until puffy.
- Heat the oven to 240C/fan 220C. Heat another baking sheet in the oven. Scatter a few sesame seeds onto the breads.
- 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.