Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix the yeast with the yogurt and 250ml water. Tip the flour and salt into another bowl, and stir the liquids into the dry ingredients.
Knead until the dough comes together, then tip out onto a worksurface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until really smooth. Put back into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.
Drain the mozzarella, tear into small pieces and drain again on kitchen paper. Mix the chilli, garlic, coriander, cheddar and mozzarella. Season with a little salt and lots of black pepper.
When the dough is ready, knead briefly on a floured worksurface. Cut into 4 pieces and roll them out in an oval until they no longer spring back, about 30cm long.
Cover half of the dough with half the cheese mix and fold them over. Roll again.
Repeat with more cheese mix, fold over and roll gently again, so you get two layers of cheese between the dough.
Lay onto oiled baking sheets, repeat with the other dough balls. Cover with oiled clingfilm and leave for 30 minutes until puffy.
Heat the oven to 240C/fan 220C/gas 7. Heat another baking sheet in the oven. Scatter a few onion seeds or sesame seeds onto the breads.
Transfer them, two at a time, onto the hot baking sheet. Cook for 5-10 minutes, until the dough starts to bubble and the bottom looks golden. Press them gently back down if they’ve domed too much. Brush the breads with butter or ghee to serve.