how to make
Smoked Salmon and Pesto Flatbread
Mix white flour, wholemeal flour, dry yeast, salt, oregano, rosemary, thyme and sugar in a bowl.
Add extra virgin olive oil and stir well. 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. Roll the dough into a ball, transfer to a bowl greased with oil and cover with a damp cloth. 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. 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. Drizzle some oil in a skillet and and cook the flatbread for 3 minutes on each side. Get It! 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.