Taleggio, mozzarella, prosciutto, olive ± basil flatbreads

Name: Taleggio, mozzarella, prosciutto, olive ± basil flatbreads
Prep time: 40 min
Total time: 40 min
Yield: Makes 4
Ingredients: 1 teaspoon salt flakes; 125 ml (4 fl oz/½ cup) fullcream (whole) milk; 100 g (3½ oz) prosciutto; 160 g (5½ oz) taleggio, sliced; 60 g (2 oz) Ligurian olives, pitted and sliced; 4 Roasted tomatoes, halved; fresh basil leaves; 160 g (5½ oz) mozzarella, torn; freshly ground black pepper; 20 g (¾ oz) unsalted butter, softened; 1 tablespoon plain yoghurt; 4 home-made flatbreads; 250 g (9 oz/12/3 cups) 00 flour, plus extra for dusting

Preparation info

Makes
4

Difficulty
Easy
Ready in
40 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

This is my go-to midweek sandwich – so easy, but delicious. Chuck the dough ingredients into a mixer for a few minutes and leave to rest for 30 minutes.

Ingredients

Bread

4 home-made flatbreads

Sandwich

Method

Place the flour, butter, yoghurt, milk and salt in a bowl and knead with your hands to form a dough. Turn the dough out onto a lightly floured work surface and knead for 4 minutes until you have a smooth and stretchy dough. Form the dough into a ball and wrap it in plastic wrap. Rest the dough at room temperature for 30 minutes.
Cut the dough into four even pie