Italian Style Flatbread


375 g Mix it! Universal
1 1/2 tsp dried yeast
1/2 tsp salt
1 tbsp skimmed milk powder
1 tbsp (mild) olive oil
350 ml lukewarm water

For the filling:

1 tbsp olive oil
1 medium red onion
1/2 red bell pepper and yellow bell pepper or green bell pepper
6 tomatoes
8 green olives, chopped or sliced
4 stalks oregano leaves


    • Lightly fry the peeled and sliced red onion and peppers in a frying pan to soften.
    • Combine the flour, yeast, salt and skimmed milk powder together in a bowl.
    • Add the oil and tepid  water (1/3 boiling, 2/3rds cold) and stir to make a smooth, stiff batter.
    • Place half the bread batter into the tin and layer on the red onion and peppers and sprinkle over half the oregano.
    • Spoon over the remaining bread batter and top with the remaining filling ingredients. Cover with oiled cling film.
    • Leave to prove in a warm place for 45 minutes or until mixture has risen by half.
    • Remove film, drizzle with a little more olive oil and bake in a preheated oven for 25 – 30 minutes.
    • Serve warm in wedges. Once cool store in an airtight container in a cool place for up to 3 days.
    • Warm before eating for best results.

    Use 1 small roasting tin or a square 20cm tin, greased, baking parchment can be used if desired