Flat Bread With Tomato Mozza Melters

Flat Bread With Tomato Mozza Melters


2 cups plain flour (all-purpose flour) (+ keep 1/4 cup extra for dusting & adjusting dough)

1/2 tsp salt

3 1/2 tbsp / 50g unsalted butter

3/4 cup milk

1 cup grated mozzarella cheese

12 McCain Mozza Melters

Cocktail red & yellow tomatoes


Prep Time: 20 min
Total Time: 45 min
Serving Size: 4

  1. Melt butter in milk: Combine butter and milk and heat until butter is just melted.
  2. Combine 2 cups flour, salt, butter and milk in a bowl.
  3. Knead for 2 minutes: Sprinkle work surface with flour then knead for a few minutes until it is smooth Add extra flour if the dough is too sticky.
  4. Rest for 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes.
  5. Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 – 3 mm thick.
  6. Heat oil in a non-stick pan over high heat.
  7. Place one flatbread in the pan, cook for around 1 - 1 1/2 minutes until it puffs up. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
  8. Keep wrapped in tea towel and stack the cooked bread and keep wrapped with a tea towel the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
  9. Brush with butter or oil: Preheat oven to 190 deg.
  10. Cook the mozza melters as per package instructions. Place grated mozzarella on top of the flat bread, top with Mozza melters and cocktail tomatoes, bake in the preheated oven until cheese melts and serve hot.