(9oz) strong white bread flour, plus extra to dust
½ tsp fast-action dried yeast
1tsp.
mixed dried herbs
125g
(4oz) ball of mozzarella, chopped
Balsamic vinegar, to drizzle
Directions
Step 1
Heat the oil in a large pan over a medium heat and fry the onion, carrot and celery for 8-10min until beginning to soften. Stir in the chilli powder, fry for 1min more, then add the tomatoes, stock and half the sugar. Bring to the boil, then simmer for 20min until the vegetables are tender.
Step 2
Meanwhile, put the flour in a bowl and stir in ½tsp salt, the yeast, dried herbs and remaining sugar. Stir in 175ml (6fl oz) warm water to make a smooth dough. Tip out on to a floured surface and knead for about 5min, until the dough feels smooth and elastic. Put dough back into bowl, cover and rest for 15min.
Step 3
Whiz the soup in a blender until smooth (do this in batches if necessary). Add a little boiling water to thin, if needed. Return to the pan, check the seasoning and set aside to reheat later.
Step 4
Divide the dough into four equal balls. Flour the work surface and roll out each ball to make a rough 15cm (6in) circle. Heat a large non-stick frying pan over a high heat. Shake off any excess flour and cook each flatbread (in batches) for 5min, turning halfway through the cooking time.
Step 5
Reheat the soup, if necessary, and divide among four bowls, top with the mozzarella and drizzle over a little oil and balsamic vinegar. Serve with the warm flatbreads.
Get ahead
Make the soup (without garnish) and flatbreads up to a day ahead. Chill soup and store flatbreads wrapped in foil at room temperature. To serve, reheat soup in a pan and warm flatbreads in a preheated 180°C (160°C fan) mark 4 oven for 10min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
