Ingredients:
- 4 cups plain flour
- 1/3 cup olive oil
- 1/3 cup Greek yoghurt
- 1 cup (250ml) water / beer
- 1 teaspoon sea salt flakes
- Cracked black pepper and dried herbs, to taste
- 2 tablespoons extra virgin olive oil
- Small bunch thyme (or other woody herb), to use as a brush
- Lemon wedges, to serve
- 180g nduja * or diced salami
- 2 cups grated sharp cheddar
- 300g hard mozzarella, thinly sliced or grated
Method:
- Combine oil, water/beer, yoghurt, salt, pepper and herbs
- Mix into flour in a large bowl and gently combine
- Turn onto a floured bench/board and knead for a few minutes
- Set aside to relax for 30 mins
- Divide dough into 6 portions and roll (with wine bottle) into 6 ovals
- Preheat BBQ plate to medium high
- Leaving a 2 cm border, spread filling onto bottom half of oval
- Fold and seal. Repeat
- brush, and BBQ 3-5 mins each side
- Slice and serve hot with lemon wedges
