Rustic Beef and Potato Flatbread

1.Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper.

2.In a large mixing bowl, combine the self-raising flour with 1/2 tsp salt. Gradually add warm water and 2 tablespoons of olive oil, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

3.Roll the dough out into a rustic oval or rectangular shape about 5mm thick and place it on the prepared baking tray. Brush the surface lightly with olive oil to prevent sogginess.

4.In a skillet over medium heat, melt the butter. Add the minced beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.

5.Add the diced sweet pepper, smoked paprika, garlic powder, salt, and pepper to the beef. Cook for another 3-4 minutes until the peppers soften and the mixture is fragrant. Remove from heat and stir in half of the chopped chives.

6.Evenly spread the shredded potatoes over the rolled-out dough, leaving a small border around the edges. Distribute the seasoned minced beef mixture evenly over the potatoes.

7.Sprinkle the grated cheese generously over the top of the beef and potatoes.

8.Bake in the preheated oven for 15-18 minutes, or until the flatbread crust is golden and cooked through, the cheese is melted and bubbling, and the potatoes are tender.

9.Remove from the oven and sprinkle the remaining fresh chives over the top for a fresh, vibrant finish.

10.Allow the flatbread to cool for 5 minutes before slicing into portions and serving.