Yoghurt Bread Piadina With Fontina

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Wrap up your day with Matt Prestons delicious homemade yoghurt bread topped with zesty spinach, tomatoes and Italian cheese.

The ingredient of Yoghurt Bread Piadina With Fontina

• 1 cup 280g thick greek style yoghurt
• 2 cups 300g self raising flour plus extra to dust
• 1 tablespoon olive oil plus extra to brush
• 1 garlic clove crushed
• 350g baby spinach leaves
• juice of 1 2 lemon
• 250g fontina cheese sliced see note
• 250g truss tomatoes seeds removed chopped

The Instruction of yoghurt bread piadina with fontina

• combine yoghurt 1 1 2 cups 225g flour and 1 2 teaspoon salt in the bowl of an electric mixer fitted with a dough hook knead on low speed for 2 minutes or until a wet dough forms scatter remaining 1 2 cup 75g flour on a clean surface transfer the dough to the surface and knead by hand stretching it corner to corner and bringing in the remaining flour until smooth and elastic form into a log and cut into 6 equal portions shape into balls and set aside lightly dust the surface with extra flour then roll each ball into a 20cm disc place discs between sheets of baking paper and cover with a clean tea towel until ready to cook
• heat oil in a large frypan over medium heat add the garlic and cook for 10 seconds then add the spinach and toss to combine cook for 1 2 minutes until the spinach starts to wilt then stir through lemon juice drain any excess liquid from the spinach remove from the pan and set aside to keep warm
• wipe the pan clean and return to medium high heat brush 1 flatbread on both sides with oil and place in the pan
• cook for 1 2 minutes until light golden and bubbles start to form then flip over
• place one sixth of the cheese over half of the flatbread then top with some spinach and tomato season reduce heat to low then fold over half of the flatbread to encase the filling cook for a further 1 2 minutes then flip and cook for a further 1 minute or until melted and warmed through repeat with remaining flatbreads cheese spinach and tomato

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