Flatbread pizzas

This recipe is, like many of my recipes, based on a BBC Good Food post that I think I used once or twice and then just figured out this recipe myself. The initial recipe I used is for yeast-free, very simple naan breads - pretty much flatbreads if you ask me. But the idea for this recipe is my own. It's really quick, simple and great for a large snack or lunch year-round. 

Makes 2 small pizzas

Ingredients

• 100g self-raising flour

• 50g natural yoghurt

• 1tbsp vegetable oil

• Tomato sauce/pesto

• Mozzerella/cheddar cheese

• Any vegetables or protein you desire!

Method

1. In a large bowl add the flour, yoghurt and oil. Mix well with a spoon until fully combined with no lumps. If the dough doesn't come together properly, add a little more yoghurt. 

2. Tip the dough onto a lightly floured surface and knead for about 30 seconds until smooth. Shape it into a ball and split into two with a knife. 

3. Set the dough balls aside and prepare your toppings. This usually just includes grating the cheese and chopping some vegetables. Get everything you may need ready, including a spoon for the sauce/pesto, as you will need to move quickly once you start cooking!

4. Using a floured rolling pin, roll one of the balls until it is about ½ cm thick. Don't worry if the edges crack slightly. 

5. Heat a frying pan (non stick is best as you dry-fry the pizzas) on medium heat for about 30 seconds. Slide a fish slice under the rolled-out dough and quickly put it onto the pan, using your hands to keep it all together. 

6. Fry until the bottom of the dough is golden-brown and not doughy anymore, then use the fish slice to flip it. Quickly add your sauce, cheese and toppings, then cover with a lid. Let it cook until the cheese has melted, then take the lid off for another 30 seconds to let the dough crisp up. 

7. Repeat with the second dough ball and enjoy warm!