METHOD

1. Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes.
   
2. Place the flour and salt in a bowl. Make a well in the centre, add the yeast mixture and mix to form a dough. Knead on a lightly floured surface for 3–4 minutes or until smooth. Place in a large, lightly greased bowl and cover with a clean, damp tea towel. Set aside in a warm place for 15–20 minutes or until doubled in size.
   
3. Place the cheeses, salt and pepper in a bowl and mix to combine.
   
4. Divide the dough into 4 pieces. Roll out each piece on a lightly floured surface into a 25cm x 35cm rectangle.
   
5. Divide the cheese mixture and silverbeet on one side of each rectangle, leaving a 2cm border. Fold to enclose and fold the border to seal.
   
6. Heat a large, non-stick frying pan over medium heat. Cook for 3–4 minutes each side or until golden. Serve with pepper, lemon and yoghurt. Serves 4.

+ If you don’t have time to make the dough, you can use any flatbread you like – we like to use store-bought roti.