cheesy bread pockets

cheesy bread pockets

In the absence of pizza, this cheesy flatbread pockets is all you need. As the name suggests, it is cheesy!!! and so delicious topped with roasted rosemary and garlic tomatoes with some greens because as you know, you got to watch your health. Enjoy, share and subscribe!!

Recipe

What you need

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt 

1/3 cup of water

3 tablespoon  unsalted butter, melted

2 tablespoons olive oil/any good veg oil

8 thin mozzarella slices

7 cherry tomatoes cut into half/2 ripe medium sized tomatoes sliced

1 teaspoon finely diced garlic

1 teaspoon fresh rosemary

Handfull of rocket or any greens of choice

Directions

Combine the dry ingredients. Make a well in the center and add the water. Mix until a course  dough is formed. Knead dough until it becomes elastic, about 2-3 mins. Wrap dough in cling film or a good ole kitchen napkin and allow to rest for in the fridge 45 mins.

Divide dough into 4 parts and shape into balls. On a clean work surface, flatten and roll a dough ball with fingers or a hand held rolling pin. Put two slices of the mozzarella at one side of the dough and flip the other end to side to cover it. Seal the edge with fingers by pinching dough together with fingers so cheese is encased fully. Dough shouldn't be too thick.

Combine olive oil and melted butter. Put a flat non stick pan over medium high heat. When pan is hot, brush a generous amount of the butter olive oil mix in the skillet. Allow it heat up and add dough. With the same brush without dipping it inside the butter olive oil mix, brush the  top of the dough in the pan. Cook until the side in the pan turns golden then flip over and cook the other side.

Combine the tomatoes, garlic and rosemary in a foil. Add a dash of olive/veg oil and a pinch of salt. Seal the foil and roast in oven/fry for about 7 mins in oven/4 mins on stove top.

Keep warm until ready to serve before you add roasted tomatoes and a handful of rocket.

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