Cheddar Jalapeño Flatbread

Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the salt and yeast, then the olive oil and warm water, and mix on low to medium speed until combined.

Scrape down the sides of the bowl and keep mixing on medium speed for 5 minutes, until the dough is silky smooth, elastic and pulls away from the sides of the bowl.

Cover the bowl with a clean tea towel and leave to rest for 15 minutes.

Divide the dough into 8 equal pieces. Working with one piece at a time, press it out with your fingertips into a circle of about 12cm.

Mix the jalapeños and cheddar together and put one eighth of the mixture in the middle of each circle.

Gather the edges of the dough up and over the filling and pinch together to seal. Turn it over so the seam is underneath, place on a lightly floured surface and roll out to a circle of about 23cm.

Heat a little olive oil in a large frying pan over medium-high heat. Add a flatbread and cook for 90 seconds, until puffed up, bubbling and golden brown underneath.

Turn it over and cook for another 90 seconds, until the cheddar has melted and the flatbread is cooked through. Repeat with the rest.