How to make Smoked Salmon and Pesto Flatbread
Step 1
Mix white flour, wholemeal flour, dry yeast, salt, oregano, rosemary, thyme and sugar in a bowl. Add extra virgin olive oil and stir well.
Step 2
Form a well in the mix, add the warm water and incorporate all with a spoon. Move the dough to a floured worktop and knead it for at least 2 minutes.
Step 3
Roll the dough into a ball, transfer to a bowl greased with oil and cover with a damp cloth.
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Step 4
Keep the bowl warm for at least 1 hour or until it doubles in volume. You can wrap it in a wool blanket or place it in the oven with the light on.
Step 5
Once done, work the dough on the floured worktop to reduce excess air, and pinch off as many balls as the number of servings. Flatten down the dough balls to 5 mm (0.2 inches) thickness.
Step 6
Drizzle some oil in a skillet and and cook the flatbread for 3 minutes on each side.
Step 7
Once cooked, spread each portion of flatbread with two teaspoons of basil pesto, and sprinkle with smoked salmon strips. Finish off with some fresh chopped parsley.
