Taleggio, mozzarella, prosciutto, olive ± basil flatbreads

Preparation info
  • Makes


    • Difficulty


    • 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.



  • 4 home-made flatbreads


  1. 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.
  2. Cut the dough into four even pie