Watching Jamie Oliver's One Pan Wonders series I've been inspired to make the Speedy Folded Flatbreads with a tuna and cheddar filling.
They are quite small, and it took a little trial and error not to put too much filling in. After making four think I've got it right.
4 tbsp bread flour (I ended up using 2 tbsp wholemeal, 2 tbsp white)
1 tsp baking powder
Pinch of salt
1 tbsp yoghurt, or milk
1 tbsp yoghurt, or milk
4 tbsp water
1/4 tin of tuna, drained
20g grated mature cheddar
1 tbsp chopped onion (optional)
oil for frying
Mix up the flatbread ingredients in a small bowl until smooth. Put a small pan over a medium heat to heat up whilst you get your filling ingredients prepared.
When ready, put a drizzle of oil in the hot pan, swirl or brush around, then add the flatbread mixture. Swirl around with a spatula or back of a spoon, patching any holes caused by bubbles, and thinning out any raw mixture.
When the top looks less wet, shake the pan to loosen the flatbread. You may need to loosen it with a spatula first. Sprinkle the cheddar on one half of the flatbread, followed by onion (if using) and tuna. Using a spatula, fold the half of flatbread with no filling over onto the filling, cover with a curved lid that doesn't touch the flatbread, and turn the heat down low. Cook for a further 2 minutes then serve, warning your diner it may be hot!
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