For the flatbreads:
Before you begin, lightly flour a large board or work surface. Now you are ready to begin…
In a large bowl, use a spatula to cream the Saint Agur Blue Cheese until smooth.
Add the flour, yoghurt and salt, and mix with your hands to form a smooth ball of dough.
Divide the dough into 6 pieces – about the same size, but there’s no need for kitchen scales!
Put 1 piece of dough on the floured surface. Now, you can either use a rolling pin to roll the dough to about the thickness of a thin pancake (about 3mm). Or, if you prefer, simply flatten out the dough by patting it with the palm of your hand. Try to form an oval flatbread and keep in mind the size of your pan and, if necessary, add a little dusting of flour to stop the dough sticking to the board.
Put a large frying pan (or crêpe pan) on a medium-high heat, and give it a moment or two to pick up some heat. Place one piece of flattened dough into the hot pan. (Note: it’s a dry pan, there’s no hissing oil or sizzling butter, and when you’ve finished it only needs a wipe with a cloth.)
Cook for about 1-2 minutes until it’s browned on one side, and then use a spatula (or palette knife) to turn the flatbread and cook it for a further 1-2 minutes. You’ll need to judge when it’s just right – both sides should be browned, a bit bumpy and mottled. Turn one final time, and the flatbread will have a pleasing rise in the middle – it won’t be so flat, after all.
Remove the flatbread from the pan, and keep it to one side while you make more flatbreads with the remaining dough.
Here are a few suggestions for fabulous toppings for flatbreads (each topping is enough for 6 flatbreads) and my recipe for Saint Agur Blue Cheese dressing…
Saint Agur Blue Cheese dressing:
In a medium-sized bowl, use a spatula to cream the Saint Agur Blue Cheese until smooth. Add the remaining ingredients and mix until smooth.
Provençal artichoke salad, olive tapenade and Saint Agur Blue Cheese dice:
Spread the tapenade onto the flatbread. Arrange the strips of pepper, artichoke halves and basil leaves. Scatter with crumbs of Saint Agur Blue Cheese. Finish with a drizzle of extra virgin olive oil.
Grilled peach, crispy bacon and Saint Agur Blue Cheese dressing:
Remove the stones from each peach and slice each peach into 6 segments.
Grill the bacon until crispy and lay the rashers on kitchen paper to remove excess fat.
Place the peach segments on the baking tray and grill for about 4 minutes, until they start to soften.
Cover the warm flatbreads with shredded lettuce, and then the peach and bacon pieces. Finish with the Saint Agur Blue Cheese dressing.
Fig, honey and Saint Agur Blue Cheese dressing:
In an oven preheated to 180°C / 160°C fan oven / 350°F / Gas Mark 4, toast the sunflower and pumpkin seeds for 6 minutes, and leave to cool. In a medium bowl use a spatula to cream the Saint Agur Blue Cheese until smooth. Add the yoghurt and mix until smooth. Arrange the rocket on the flatbreads, top with the figs, honey (or honeycomb, if using) and seeds. Finish with the Saint Agur Blue Cheese dressing.