baking · vegetarian
Blue cheese yogurt flatbread pockets
A two-ingredient yogurt dough wraps crumbled blue cheese, then cooks on a dry skillet until spotted and puffy. Brushed with butter and sprinkled with chives.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Stir the flour and yogurt into a soft dough. Knead briefly, then rest for 10 minutes.
-
2
Divide into four rounds. Put crumbled blue cheese in the middle of each, pinch closed and flatten gently.
-
3
Cook in a dry, hot skillet until both sides are spotted and the dough is cooked through.
-
4
Brush with butter and scatter over the chives.
