Cheese & chorizo

In a large bowl, add in your self-raising flour and Greek yoghurt. Mix with chopsticks or your hands and then knead for 5 minutes until you have a bouncy soft dough. Add more flour if the dough is too sticky. Cover and set aside while you make your filling.

Once your dough has rested, knead it again for 30 seconds and then slice into 4 equal-sized pieces.

Take one dough ball and lightly flatten it with your fingers until it’s around ¾ inches thick. Place a large tablespoon of Kavli whipped cheddar & chorizo into the centre of the dough, and then bring all the corners of the dough into the centre, around the feta mixture, and seal the parcel. Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is around ½ inches thick. Set aside with a sprinkle of flour and repeat for the other flatbreads.

Place a non-stick dry pan on medium to high heat. Gently place your flatbreads in the pan and fry for 5-7 minutes on each side. Keep an eye on them. Flip them over when they turn golden brown. Once fried, place into a pre-heated oven for 15 minutes at 170 degrees Celsius.

Meanwhile, combine your salted butter and chopped parsley in a small bowl ready to serve. Melt it on top.