Cheese and Potato Flatbread with Nigella Seeds

This recipe is all about comfort, but it’s a quick and easy one to make. With a soft and cheesy centre, the flatbread enrobes all of those delicious flavours. And you don’t even have to put the oven on!

Ingredients

80g Bread flour

1/4 tsp Salt

1/2 tsp Dried onion

2 x 10g Melted butter one for the pastry and one for cooking 55g Milk

80g mashed potato 2 tbsp Mayo

100g Grated cheese

1 tsp Nigella seeds Salt and pepper

Here’s how

Place the flour into a mixing bowl with the salt, onion and melted butter.

Pour the milk into the flour and mix to form a dough.

Transfer to a lightly floured work surface and knead for 2 minutes.

Place the dough into the fridge to rest for 10 minutes while you make the filling. Peel the baked potato and mash it in a bowl.

Add the mayo, grated cheese and nigella seeds before mixing.

Bring the dough out of the fridge and roll it out into a circle the same size as your frying pan, I’m using a Masterclass crepe pan that is 24 cm in diameter.

Place the filling in the centre of the rolled-out dough and press it down to approx 2 cm thick, leaving 3cm of spare dough around the edges.

Lift the excess dough up into the middle of the pie and squeeze together to encase the filling.

Dust with a little flour and flip the pie over.

Gently roll out the pie to approx 2-3 cm thick and the same diameter as your frying pan.

Preheat the pan you are going to cook the pie in with 10g of butter to ensure it does not stick, you could also use oil if you prefer.

Carefully lift the pie into the hot pan and cook for 3-4 minutes on each side or until golden and crisp. Place in the oven for 10 minutes at 170c to make sure it is melted in the middle.

Remove from the oven and leave to rest for 10 minutes before cutting up and serving with some pickled red onions for a super tangy contrast