Easy to make, and seriously good to eat. Serves 6-8 peopleIngredients:
300g bakers flour
1 sachet (7g) dry yeast
1 tsp sugar
220g warm water
20g olive oil
110g parmesan cheese
220g antipasto mix, roughly chopped – maybe Greek style
70g parsley
50g shaved salami
1 cup macadamia nuts, toasted, chopped roughly
Sea salt flakes
Method:
1. Place flour, yeast, sugar, water, and olive oil in TM bowl. Mix for
5 secs, Speed 7 to combine. Set dial to
closed lid position, 2 mins, Interval Speed 
2. Place dough in slightly oiled bowl or wrap in a Silpat baking mat. Leave dough in a warm position to prove until doubled in size.
3. Preheat oven to 220
oC or 200
oC fan. Line 2 baking trays with baking paper. Halve dough and roll each out to a 20cm x 30cm rectangle.
4. Add parmesan to TM bowl,
10 secs, Speed 9. Sprinkle half the parmesan over one side of dough lengthways, then do the same with the other one.
5. Add salami to TM,
3 secs, Speed 5. Sprinkle salami and macadamias over top of parmesan.
6. Add parsley to TM,
5 secs, Speed 8. Sprinkle over salami and then sprinkle over antipasto mix.
7. Fold over to enclose filling, pressing edges to seal.
8. Place each flatbread on prepared trays. Brush with oil and sprinkle sea salt to taste. Cut slashes in dough 2cm apart (being careful not to cut right through). Bake for 15-20 mins until flatbread is crisp and golden.
