Sift the flour and baking powder into a clean bowl. Add a pinch of salt, olive, and as much warm water (Approx. ½ cup) as needed to reach a medium consistency dough.

Knead it on the bench until it becomes very smooth. Cover in cling film or damp cloth and leave to rest 30 minutes.

Cut dough into four portions and form each into tight balls, like pizza dough. Cover and leave to rest another 30 minutes.

On a floured bench, place one ball at a time, flatten into a disc using your hands, then roll thin using a rolling pin. Roll until very thin that you can almost see through it. About 8-9 inch or 20cm round disc shape. It’s best to prick them with a fork to keep them flat.

Place a heavy cast iron pan on medium high heat, and cook each side until you see some browning. Approx. 3 minutes each. Prick any bubbles that you see using a fork. Once cooked, place aside on plate, covered so they don’t dry out. Continue cooking each one until all done.

For the filling, turn heat down to very low. Now place a cooked flat bread in the pan. On half of the bread only, add some torn pieces of mozzarella cheese. Add the prosciutto slices, the sundried tomatoes, then the rocket lettuce and a few more pieces of cheese on top. This will glue it together. Then fold bread over like a taco shape. Continue toasting the bread, until the cheese has melted. Check underneath that you’re not burning it. Once the cheese has melted flip over and toast the other side. Remember to use very low heat for this part. Place on cutting board, cut in half and as an option, drizzle a little olive oil on top. Serve immediately while hot.