Flatbreads with anchovy, garlic and rosemary pesto

Brilliant on their own or as part of a feast, these flatbreads couldn’t be easier to make. The anchovy isn’t overpowering here – it just adds a lovely, intense seasoning. Experiment with different herbs and cheeses once you get going.

Makes 12 small flatbreads

350g (2²/₃ cups) self-raising flour

1 tsp baking powder

350g (1½ cups) natural live yogurt

1 tsp fine salt

For the anchovy, garlic and rosemary pesto

8 salted anchovies

3 garlic cloves, finely chopped

1 bunch very fresh rosemary, leaves picked and stalks reserved

40g (½ cup) grated aged pecorino

3 tsp red wine vinegar

100ml (generous ¹/₃ cup) extra virgin olive oil

Light the barbecue and set for direct/indirect cooking.

Mix the flour, baking powder, yogurt and salt in a bowl until incorporated and then turn out onto a floured surface. Knead the dough for a further 2 minutes, then cover with a plate or cling film and leave for 10 minutes.

To make the pesto, blend all the ingredients to a rough paste in a food processor.

Uncover the dough and divide it in half, then divide each half into 6 balls. Flatten each ball and shape into a rustic flatbread about 12cm (4¾in) in diameter. Score each flatbread a few times with a sharp knife.

Place the rosemary stalks onto the hot coals, then place the flatbreads, 2 or 3 at time, on a hot clean grill in the direct heat zone. Cook for 2 minutes each side until lightly browned and cooked through.

Spoon over the pesto and serve immediately.