Three Cheese and Rocket Flatbread

An absolutely divine flatbread filled with 3 cheeses and peppery rocket leaves! Perfect for picnics, packed lunches or as an instant snack - hot straight from the oven!

ingredients:

• 250g (10oz) JUVELA Gluten-Free Mix
• 1tsp dried yeast (supplied with Mix)
• 1tbsp vegetable oil
• 125-150ml (5-6fl oz) warm water
• 25g (1oz) Parmesan cheese, grated
• 75g (3oz) mature cheddar cheese, grated
• 75g (3oz) Gorgonzola cheese, roughly crumbled
• 50g (2oz) rocket leaves
• Olive oil for brushing

Oven temperature: 200°C/400°F/Gas Mark 6

Method:

In a large bowl, mix together the Mix and yeast. Stir in the oil and sufficient water to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix. Roll the dough out thinly into a large rectangle (approx. 12" x 8" in size and ¼" in thickness). Fold dough over the rolling pin and transfer to a large baking tray.

Along half of the length of the dough, sprinkle the parmesan, followed by the cheddar and then the crumbled gorgonzola. Top with the rocket and gently push all ingredients into the dough. Fold the other half of the dough on top and push around the edges to seal them together. Rub the top with a little olive oil, leave to prove in a warm place for about 20 minutes, then bake in a pre-heated oven for 25-30 minutes until lightly golden.