This recipe is a marvellous and inventive spin-off from our original flatbread recipe... and by far the only good thing to come out of pizza express's short and overrated reign as a top Italian pizzeria. Dough balls have now been given a new lease of life, and there is no better place to enjoy them than in the confines of isolation.
You can take this recipe into the realms of creativity - hiding cheese within the walls of the dough, or by adding a luxury finishing touch in the name of Nutella - but let's start with the basics first.
Ingredients - Flatbreads
300g of self-raising flour (plus extra for rolling)
1/2 tbsp of salt
1 tsp of olive oil - and some for brushing
300g of Alpro Greek-style yoghurt
Note - Plant-based milk is a great alternative to Alpro greek yoghurt and the measurements will stay the same.
Preheat the oven to 200c.
In a large bowl, mix the self-raising flour and salt together with a spoon.
Add in the olive oil and yoghurt and mix well.
When it begins to bind together, transfer onto a floured surface and knead for 10 minutes. Remember to keep flouring the surface so the dough doesn’t become sticky.
Now take a small piece of dough and roll it into the size of a shrunken golf ball.
Line a baking tray with parchment paper and spread the dough balls at least 2cm apart from each other.
Brush olive oil over the top of the dough balls, and bake for 10-12 minutes.
Dip in a herb butter or top with Nutella for a decadent snack.