Mediterranean Stuffed Doughballs

INGREDIENTS

For the Flatbread Dough

• 400g Self Raising Flour
• 390g Simply Better Authentic Greek Yogurt
• Simply Better Achill Island Sea Salt

For the Caprese Filling

• 150g Simply Better Italian Sun-Dried Tomatoes, diced
• 75g Simply Better Greek Feta Barrel Aged, crumbled
• 90g Simply Better Irish Original Cream Cheese
• 75g Grated Mozzarella
• 3 Tbsp Fresh Basil, chopped

To Serve

• 50g Simply Better Abernethy Sea Salted Butter
• 1 Clove of Garlic, crushed
• 1 Tsp Fresh Parsley or Chives, finely chopped
• 150g Simply Better Italian Sun-Dried Tomatoes

METHOD

1. Make the flatbread by combining the flour, yoghurt and a pinch of salt in a bowl. Bring the dough together with a spoon. Knead for 1 minute, dusting with a little more flour if it feels too sticky to handle, then allow to rest in the bowl while you make the filling.
2. For the filling, place all the ingredients in a bowl and mix until well combined.
3. Divide the dough into 16 even sized pieces. Roll each piece of dough into balls. Flatten each ball into a flat, round disk, add a heaped teaspoon of the filling into the centre and close the edges around it. Flatten slightly with your fingers, repeat with the rest of the dough.
4. Heat a large frying pan over a medium to high heat, place the flatbreads on the dry pan and cook on both sides for 2 minutes. Reduce the heat to medium, add a few drops of water to the pan and cover with a lid for 3 minutes to steam the flatbreads slightly. Remove the lid and continue cooking the flatbreads for a further 3-4 minutes on each side until cooked through. Remove from the pan and keep warm.
5. Blitz the remaining sun-dried tomatoes with some of the oil from the jar in a food processor to create a loose dipping sauce.
6. Melt the butter in a saucepan, add the crushed garlic and herbs and brush over the flatbread. Serve immediately with the sun-dried tomato dip.