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Cheese & Rocket Flatbread

This fabulous flatbread is packed with cheese and peppery rocket leaves. A perfect accompaniment to a meal or to have with nibbles - hot straight from the oven!

  • Cook: 30 mins
    Prep: 25 mins
  • 8
  • easy
  • Suitable for home freezing
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Cheese & Rocket Flatbread

This fabulous flatbread is packed with cheese and peppery rocket leaves. A perfect accompaniment to a meal or to have with nibbles - hot straight from the oven!

  • Cook: 30 mins
    Prep: 25 mins
  • 8
  • easy
  • Suitable for home freezing

Ingredients

250g Juvela Gluten Free White Mix
1 tsp salt
1 tsp dried yeast (supplied with Mix)
1 tbsp vegetable oil
125-150ml warm water
25g Parmesan cheese, grated
75g mature cheddar cheese, grated
75g gorgonzola cheese, roughly crumbled
50g rocket leaves
Olive oil, for brushing

Method

  1. Before you start, preheat 200ºC/400ºF/Gas Mark 6.
  2. In a large bowl, mix together the Mix and yeast.
  3. 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.
  4. Roll the dough out thinly into a large rectangle (approx. 12”x 8” in size and ¼” in thickness). Fold over the rolling pin and transfer to a large baking tray.
  5. Along half of the length of the dough, sprinkle the parmesan, followed by the cheddar and then the crumbled gorgonzola.
  6. Top with the rocket leaves and using your fingers, gently push all ingredients into the dough.
  7. Fold the other half of the dough on top and push around the edges to seal them together.
  8. Rub the top with a little olive oil and then leave to prove in a warm place for about 20mins, then bake in a preheated oven for 20-30mins until lightly golden.

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