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5. Make an indentation in each ball and put about 20g of crumbled Stilton and 4 grape halves inside . Pinch the dough together over the filling to seal it in. 6. Press each filled dough ball gently with your hands then roll it out with a rolling pin to a circle, about 18cm in diameter. The grapes will burÌ and leak a little juice as you do this but don’t worry; use a little more flour to Ìop the dough Ìicking. 7. Heat a frying pan with a little olive oil over a medium-high heat. Fry each flatbread for 2–3 minutes on each side, until golden brown and puffy. Leave them to cool slightly on a wire rack, then serve. FLAVOURED BREADS

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01/05/2012 03:28

How to Bake  
How to Bake  

Read an extract from How to Bake by Paul Hollywood