Cheese and Leek Flatbreads 🧀🧀

These are so delicious—crispy, cheesy, and packed with soft buttery leeks.

I love making dough with yoghurt as it keeps it soft and adds a little extra protein.

I always make my dough with yoghurt, as this gives it a moist texture, whilst increasing the protein content.

Ingredients (makes 4 Flatbreads)

Dough

• Mix together 60g strong white flour, 50g full fat yoghurt, 1/2 tsp baking powder and a pinch of salt.

• Wet hands a little and knead until it forms in a ball. You may need a little more water if the mixture is too dry.

• Roll dough in olive oil and leave for 30 mins.

Topping

• Melt 30g of butter in a pan.

• Add 1/3 of a chopped leek and 1 crushed garlic clove.

• Cook until softened.

• Add 60g grated cheddar.

Roll dough out and divide into 4 balls. Roll each ball into a circle. Add the dough to an oiled baking tray. Add the topping. Cook in the oven (250c) for approx 12 mins, or until the bases are cooked.

Best eaten fresh. Serve with crunchy veggies. You could also add a yoghurt “dip dip” or some hummus on the side to boost the protein a little.