Gluten-free mozzarella-stuffed flatbreads

Instructions

1. In a large bowl, combine the flour, yoghurt (give it a good stir before using), water and Red Leicester cheese. Mix thoroughly using a spatula to ensure there are no hidden clumps of yoghurt-coated flour. As it starts to come together, use your hands to bring it into a slightly sticky ball.
2. Knead the dough briefly in the bowl until smooth, combined and no longer sticky. Dough still too sticky? Add a little more flour to the dough. Dough too dry? Add a little more water.
3. Transfer the dough to a medium sheet of lightly floured non-stick baking parchment. Divide the dough into 4 equal portions and roll each into a ball. Place three of the dough portions back in the bowl and cover.
4. Lightly flour the rolling pin and roll out one portion into a circle, about 2-4 mm (⅛ inch) thick, ensuring it’s symmetrical and not thicker or thinner in certain areas. Re-flour the rolling pin as necessary to stop it from sticking to the dough.
5. Scatter a thin layer of the grated mozzarella on the left side of the flatbread, leaving a 1 cm (½ inch) clear space around the edges. Fold the opposite side over, using the baking parchment to support it, then peel back the baking parchment and press down at the edges to seal. Flatten down with your hands, then use the rolling pin to briefly roll it again until it’s a flatbread shape about ½ cm (¼ inch) thick. If the edges are a little jagged, feel free to neaten them up by running a small, sharp knife around the flatbread.
6. Use a pair of sharp scissors to trim the paper around the flatbread, ensuring you leave no more than 1cm (. inch) of excess paper. Repeat with the rest of the dough portions until you have 4 flatbreads, each on its own sheet of baking parchment, then very lightly spray each one all over with a little oil on top.
7. Heat or preheat the air fryer to 200°C/400°F.
8. Lift one flatbread into the air fryer (or as many as will comfortably fit at once) and air fry for 6–7 minutes, flipping it halfway through (discard the paper after flipping) and lightly spraying all over with oil once again. Repeat for the remaining flatbreads and serve as a side for mopping up sauce, scooping up dips, or fold and fill (for example, with cheat’s falafel) for a quick and easy lunch.

• For plain flatbreads, simply omit the Red Leicester cheese from the dough and skip the stage when you stuff the breads with mozzarella, then proceed with the rest of the recipe.
• You can use a thick natural yoghurt instead of Greek yoghurt.
• Once cooked and cooled, freeze for up to 3 months. Air fry from frozen at 200°C (400°F) for 6–7 minutes until crisp.
• This recipe was created using a 9.5 litre (10 quart) air fryer with two 4.75 litre (5 quart) drawers that measure 15 x 20 cm (8 x 6 inches). Cooking times may vary depending on the model you use.