Start by prepping your filling. Grate the cheese. Tear the ham. Finely chop the chives. Quarter the cherry tomatoes.
Next, make the flatbread. Put a 24cm non-stick frying pan on a medium heat. Now, simply whisk together the flour, baking powder and yoghurt with a pinch of sea salt and 4 tablespoons of water until smooth. Put a little drizzle of olive oil into the hot pan, then use a spatula to gently and evenly spread the batter across the base of the pan. As it starts to cook, drizzle a little oil around the edge of the pan and, when the top starts to bubble, loosen the edges with a spatula, jiggling the bread in the pan.
Spread or spoon over your topping, add a pinch of black pepper, then fold one half of the bread over the other. Reduce to a low heat, cook for 2 minutes more on each side, or until beautifully golden, then slide out, let it cool for a minute, slice and enjoy.
I’ve given you two other combo ideas on pages 149-151 of ONE, but you can make it your own. Have fun!